Xanthan Gum can be used as a stabilizer in various protein beverages and milk beverages to effectively prevent oily water separation, improve protein stability, and prevent protein flocculation and sedimentation. This can play an effective role in thickening, suspending, acid-resistance, and achieving smooth taste for fruit juice and pulp juices.
Xanthan gum in fruit juices recommendation: Ziboxan®FT, Ziboxan®TS, Ziboxan®F80HV, Ziboxan®F80
Recommended dosage: 0.05%---0.1%
It can also use its surfactant properties as a foaming agent and foam stabilizer, such as application in beer manufacturing.
Recommended dosage: 0.05---0.1%
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