BROXAN™️ Xanthan Gum
BROXAN™️ xanthan gum is a high molecular weight polysaccharide gum produced by a pure-culture fermentation of a carbohydrate with natural strains of Xanthomonas campestris, purified by recovery with ethanol or propane-2-ol, dried and milled. It contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid, and is prepared as the sodium, potassium or calcium salt. Its solutions are neutral.
Xanthan Gum Wholesale Suppliers & Distributors
BROXAN™️ Xanthan Gum is a soluble fiber created by fermenting sugar using the bacteria Xanthomonas campestris. When added to liquid, it quickly disperses and creates a viscous and stable solution. This unique combination of properties allows xanthan gum products to perform beyond the limits of many other commercially available thickeners and stabilizers.
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Bulk Xanthan Gum Ingredients Suppliers
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Applications in foods
Blends of xanthan gum, carrageenan and galactomannans are excellent stabilisers for a range of frozen and chilled dairy products such as ice cream, sherbet, sour cream, sterile whipping cream and recombined milk. These economical blends are available pre-prepared to provide optimal viscosity, long-term stability, improved heat transfer during processing, heat shock protection.
Xanthan gum’s stability at low pH, salt tolerance, high viscosity at low shear and pseudoplastic rheology make it an ideal thickener and stabiliser for culinary products.
Stability, syneresis control and consistent viscosity during freeze-thaw cycles and heating are achieved by adding xanthan gum to a variety of frozen products such as whipped toppings, sauces, gravies, batters, ready meals and souffleÂs.
In dry mixes, fine particle size xanthan gum BROXAN™️ F200 provides rapid, high viscosity development in cold or hot systems and yields excellent texture and flavour release. It also permits easy preparation of desserts, salad dressings, dips, soups, milkshakes, sauces, gravies and beverages. In dry mix beverages xanthan gum provides enhanced body to the reconstituted drink.
Baked goods, bakery and pie fillings
Xanthan gum contributes to the smoothness, air incorporation and retention and recipe tolerance of batters for cakes, muffins, biscuits and bread mixes. In wet prepared batters, xanthan reduces flour sedimentation; improves gas retention and imparts enzyme, shear and freeze-thaw stability; and provides uniform coating and good cling. In pancake batters, xanthan gum improves spread control, volume and air retention. Baked goods have increased volume and moisture, higher crumb strength, less crumbling and greater resistance to shipping damage. Xanthan improves volume, texture and moisture retention in refrigerated dough, reduced calorie baked goods and gluten-free breads.
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BROXAN F80E is a xanthan gum developed for the needs of food applications with a viscosity of 1200 – 1800 mPA.s and 95 % < 180 μm (US 80#) particle size, maximum residue level for ethylene oxide of 0.1 mg/kg in food additives. It conforms to European Union (EU) food additives E415 standard.
BROXAN F200 is a xanthan gum developed for the needs of food applications with a viscosity of 1200 – 1800 mPA.s and 95 % < 75 μm (US 200#) particle size. It conforms to Food Chemicals Codex (FCC) 12th edition.
BROXAN F200E is a xanthan gum developed for the needs of food applications with a viscosity of 1200 – 1800 mPA.s and 95 % < 75 μm (US 200#) particle size, maximum residue level for ethylene oxide of 0.1 mg/kg in food additives. It conforms to European Union (EU) food additives E415 standard.
BROXAN™️ MT is a transparent xanthan gum offering excellent solution clarity. It is very stable in presence of up to 60° alcohol and has great tolerance to electrolytes and pH and therefore recommended for the use in cosmetics, polishes, home care and detergency as well as whenever the finished product must be transparent.
BROXAN™️ LD is a low dusting xanthan gum with a granule size of 90 % < 355 μm (US 45#). Dust can be reduced during production and processing.
BROXAN™️ DX is a xanthan gum developed for drilling fluids according to American Petroleum Institute (API) specification 13A 18th edition. It is used in a wide variety of water-based drilling, workover or completion fluids as a rheology modifier to develop low-shear-rate viscosity and enhance suspension properties.
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