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Deosen Xanthan Gum is a high molecular weight polysaccharide, produced through the fermentation of carbohydrates such as corn, using a microbe called xanthomonas campestris. Xanthan gum’s unique molecular structure imparts special functional characteristics in aqueous systems, such as stabilizing and thickening, suspending, rheology modification, bonding and foam enhancement.
Xanthan gum is a widely used GRAS food ingredient, with proven functionality and safety in a wide range of food and beverage products, offering these characteristics:
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Hot and cold
water
solubility |
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High
viscosity at
low
concentrations |
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Pseudoplastic
rheological
flow
viscosity
recovery
after shear
ceases |
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Emulsion
stabilization |
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pH stability
over a broad
range |
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Stability in
high-salt
systems |
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Stability in
wide
temperature
range |
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Freeze/thaw
stability |
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Compatibility
with other
gums |
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Deosen Xanthan Gum also ensures
exceptionally consistent quality and functionality and is available in a full range of mesh sizes, viscosities, and packaging. |
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News |
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Deosen Reorganizes Management, Adds Staff; Cites High Growth in U.S. Xanthan Sales...
read more |
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Trade Shows
& Associations |
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Deosen will be
exhibiting at:
Institute of Food
Technologists
IFT Food Expo
Chicago, IL
July 16-19, 2016
Deosen
will be attending:
Pharma Chem Outsourcing
Parsippany, NJ
Sept. 19-21, 2016
Supply Side West
Las Vegas, NV
Oct. 4-8, 2016
International Baking Expo
Las Vegas, NV
Oct. 8-10, 2016
International Dairy Show
Orlando, FL
Jan 29-Feb 1, 2017
PLMA's
AFIA International Feed Expo
Atlanta, GA
March 6-10, 2017 |
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Deosen is a
member of:
-
Institute of Food
Technologists
- Association for Dressings
&
Sauces
- Research Chefs Association |
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