Properties: Xanthan gum is a biopolymer made from X. campestries with corn flour through biotechnology and is microorganism polysaccharide composed of glucose, mannose, gluconic acid, acetic acid and pyruvic acid.

As a thickener, food-grade xanthan gum with various specifications can be employed in fruit juice to suspend the fresh of fruit and enhance the taste. It can provide good viscosity and flow ability when used in sauce and salad dressing and can increase the sponge bubble and moisture-holding ability and extend shelf life when used in baked food. It can also improve tenderness and smoothness of the food, give more micro porosity, eliminate ice crystal and extend shelf life when used in frozen food.

Usage: Add the xanthan gum powder mixed with supplementary ingredients such as salt and sugar into the water that is being beaten up to make into liquor.