Food: Many foods are added as stabilizers, emulsifiers, suspension agents, thickeners and processing aids. Xanthan gum can control the rheology, structure, flavor and appearance of the product, and its pseudo-plasticity can ensure a good taste, so it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, candy, pastries, soups and canned foods. In recent years, people in more developed countries are often worried that the calorific value in food is too high to make them fat, and xanthan gum has dispelled this concern because it cannot be directly degraded by the human body. In addition, according to a 1985 report in Japan, xanthan gum is the most effective anti-cancer agent for comparative testing of eleven food additives.
Daily chemical industry: xanthan gum molecules contain a large number of hydrophilic groups, is a good surfactant substance, and has antioxidant, prevent skin aging and other effects, therefore, almost the vast majority of high-end cosmetics will be xanthan gum as its main functional component. In addition, xanthan gum can also be used as a component of toothpaste to thicken the texture and reduce tooth surface wear.
Industrial and agricultural applications: In the petroleum industry, due to its strong pseudoplasticity, low concentration of xanthan gum (0.5%) aqueous solution can maintain the viscosity of the drilling fluid and control its rheological properties, so the viscosity at the high-speed rotating drill bit site is extremely small, saving power;