Xanthan gum is a natural thickening and suspending agent from xanthomonas campestris, a single-cell organism found on broccoli, cauliflower, cabbage, and other leafy vegetables that makes xanthan gum by natural fermentation.
It has been used for decades to thicken sauces and dressings, and is widely available in the baking ingredients section of grocery stores. Xanthan gum has become increasingly popular with consumers as an ingredient in gluten-free recipes and to texturize meat-free burgers.
Our range of xanthan gum includes specialty grades for premium applications—such as products for patients with dysphagia—as well as traditional grades. All grades are produced to the highest standards.
Used in a range of gluten-free applications.
Texturizes meat-free products such as burgers.
A thickener in food and drinks for patients with dysphagia.
Excellent thickener at low concentrations
Outstanding suspension agent (solids, oil droplets, herbs, etc.)
High synergy with galactomannans
An application-oriented product range that consistently performs well
Available in various grades for specific hydration, dispersion and transparency requirements
Food and beverages for patients with dysphagia
Baked goods such as cakes and gluten-free breads