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Xanthan Gum in Food Applications

Xanthan Gum in Food Applications

USD 10.00 - 100.00
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Deosen BiochemicalOrdosLtd.

Free Member  (2021)

[ Ordos, IM,China ]

Business Type:  Manufacturer

Supplier has 5 products

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Product Description

Gums can be applied to a wide variety of fields, from the bakery, personal care, medical to industrial use. As one of the most professional xanthan gum manufacturers, Deosen provides Ziboxan® Xanthan gum in the following fields. Click on the image to view more about each field.

Do you know the uses of xanthan gum in the food industry Food grade stabilizer xanthan gum, also known as e415 additive, xanthan gum e 415, thickener/stabilizer e41, can be used in milk drinks, yogurt, sausage, cans, frozen food, Juices, and juice-containing beverages, etc.

Milk drinks and yogurt application of Xanthan Gum Dairy

One Deosen Ziboxan® food grade Xanthan gum application is as a stabilizer in various protein beverages and milk beverages and milk beverages to prevent oil-water separation, improve protein stability, prevent protein precipitation and thicken almond milk with xanthan gum. We can also apply the emulsifying ability to make Xanthan gum as the frother and foam stabilizer, such as application in beer manufacturing, etc. After adding an appropriate amount of xanthan gum in the emulsification system which is based on legume protein, the stability of the system will be significantly improved.

Recommendation: Ziboxan® F80; Ziboxan® F200;

Recommended dosage: 0.05%---0.1%

Uses of xanthan gum in the food industry
As a kind of food additive, Deosen Ziboxan® Xanthan gum can be widely used in the processing of various meat products, which can significantly improve the tenderness, color, and flavor of the products. Meanwhile, it can improve the water retention of meat products, thereby increasing the yield rate.

It can be used in square ham, round ham, luncheon meat, etc which can improve the shapes and make smooth slices.

Recommendation: Ziboxan® F80/Ziboxan® 200; Ziboxan® BL;

Recommended dosage: 0.2%---0.3%


Xanthan gum can also be used in the processing of canned food, which is beneficial to maintain the appearance of the product. It can better suspend solids, because of its pseudoplastic characteristics, making it easy to infuse.

Studies have found that we can make pre-treatment of the material with solutions of xanthan gum and other compounds when processing canned mushrooms, which can effectively overcome shrinkage, browning, and tissue densification during processing.

Recommendation: Ziboxan® F80/Ziboxan® 200; Ziboxan® BL;

Recommended dosage: 0.1%

Frozen food fries

Ziboxan® Xanthan gum is widely used in frozen food. In ice cream, xanthan gum can adjust the mixture viscosity to make it have a uniform and stable composition. It can make the texture smooth and soft.

It can prevent the formation of large ice crystals in the ice cream tissue and make the ice cream smooth and delicate. At the same time, it can improve freeze-thaw stability. The cream and water will be evenly mixed during melting, so there will be no slurry separation phenomenon.

Recommendation: Ziboxan® F80/Ziboxan® 200; Ziboxan® BL;

Recommended dosage: 0.1%---0.2%

Xanthan gum in fruit juices and juice-containing beverages

Deosen Ziboxan® Xanthan gum can be used as a stabilizer in various protein beverages and milk beverages to effectively prevent oily water separation, improve protein stability and prevent protein flocculation and sedimentation. Xanthan gum in fruit juices can play an effective role in thickening, suspending, acid-resistance, and achieving a smooth taste for fruit juice and pulp juices.

Recommendation: Ziboxan® FT; Ziboxan® TS; Ziboxan® F80HV; Ziboxan® F80

Recommended dosage: 0.05%---0.1%

It can also use its surfactant properties as a foaming agent and foam stabilizer, such as application in beer manufacturing.

Recommendation: Ziboxan® F80

Recommended dosage: 0.05---0.1%


The effect of xanthan gum in gluten tends to strengthen first and then weaken gradually, and the influence on water holdup capacity will affect other indicators of gluten.

Xanthan gum has a better effect on improving farinograph properties, but it has a weakening effect on the tensile properties.

Xanthan gum has little effect on the swelling power of starch, it can regularly reduce the initial gelatinization temperature of flour. The peak viscosity is the largest when the adding amount of Xanthan gum is 0.2%.

Xanthan gum can greatly improve cooking characteristics. As the proportion of colloids increases, various indexes of cooking characteristics will decrease.

The addition of Xanthan gum will increase the hardness, adhesiveness, and chewiness of noodle texture, while the adhesiveness, elasticity, cohesiveness, and resilience are lower than those of the blank sample.

Recommendation: Ziboxan® AF80/200

Recommended dosage: 0.05---0.1%

Marinade, Seasoning salad dressing

Xanthan gum can be applied in soy sauce, salad dressing, or sauce to thicken, stabilize, enhance the taste and flavor release, increase the long-lasting suspension performance of solid par

Basic Information

Business Type:
Year Established:
Total Employees:
51 - 100

About Us

Deosen a national high-tech enterprise who is specializing in the RD,production,sales and technical services of hydrocolloids. It was awarded China Top 100 light Industry Enterprisesin 2016 and in 2018,was rated as Inner Mongolia top 100 brandsin the 5th.Brands Conference of Inner Mongolia.The leading product is Xanthan gum which is manufacturered by our own patented technology.The main brands are Ziboxan and Zibozan.Deosen owned the largest market share worldwide for many years,and has obtained many science and technology awards from local city,autonomus region and also from China Food Additives Associationcertification,e.g.ISO9001,ISO22000,IP,BRC,HALAL,KOSHER etc.

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Free Member

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