Description/Introduction

In today's protein-centric market, dairy products play a leading role. BioHydro Xanthan gum is used as a stabilizer in various protein beverages and milk beverages to prevent oil-water separation, improve protein stability, prevent protein precipitation and thicken with xanthan gum. Also used as the frother and foam stabilizer with emulsifying ability. For example, after adding an appropriate amount of xanthan gum in the emulsification system, the stability will be significantly improved.

Function

Acid resistance, compare to carrageenan, locust bean gum, guar gum, you can check above excellent performance

Deliver creamy and rich mouthfeel

Contribute to protein stabilization

Control syneresis over shelf life

Provide long-term suspension

Recommended use tips

BioHydro Xanthan gum has strong hydrophilicity, When it enters the water, its outermost layer contacts with water, immediately absorbs a large amount of water, expands its volume to form micelles, prevents other water from entering the inner layer, and makes Xanthan gum unable to play its role. Therefore, we provide you a small tips:

Take one portion of xanthan gum and mix it with ten or more portions of other dry raw materials, such as sugar, monosodium glutamate, then slowly pour it into the water in mixing, and continue to stir until it is completely dissolved.

Recommended dosage: 0.5-1.5%