Xanthan gum is a biosynthetic gum, with a white or pale yellow powder, it takes cornstarch as the main raw material. The molecular structure of xanthan gum determines its special characteristics: thickening, suspension, resistance to salt, temperature and acid and alkali, anti-cut.

Xanthan gum characteristics: 1. High viscosity and outstanding water solubility. The viscosity of 1% aqueous xanthan gum solution is 100 times the viscosity of gelatin solution of the same density. 2. The special pseudoplastic rheology, under the unchangeable temperature, the xanthan gum solution forms the reversible changes of sol and gel according to the change of machine forces, so xanthan gum is an emulsion stabilizer. 3. Xanthan gum can maintain viscosity and performance under temperature of -18－120 ℃ and PH of 2-12.4. Good compatibility. Xanthan gum can form a stable thickening system by combining with acid, alkali, salt, enzyme, surface active agent, antiseptic, oxidizing agent and among other chemical materials, while maintaining rheology. 5. Under a suitable proportion, it has the remarkable rheology mixing xanthan gum with locust bean gum and among other types of gum.