KALYS XANTHAN GUMS
KALYS XANTHAN GUMS are texture agents of bacterial origin (fermentation) that are particularly interesting to stabilize suspensions, emulsions, and foams.
- KALYS XANTHAN GUMS are appreciated for their extremely high viscosities under low shear (at rest), their suspensive properties and resistance to acidity.
- As they are not degraded by the enzymes of microorganisms, XANTHANE GUMS can also be used to texture living products (dairy products, vegan cheeses...).
Standard Packaging:
- 25 KG Bag
Certifications:
- Conventional grades are permitted in Organic Food formulation.
- Kosher (non-animal fermentation product)
- Halal (non-animal fermentation product)
Solubility of XANTHAN GUMS
XANTHAN GUMs are soluble in cold and hot water. The viscous solution obtained is stable over a wide range of pH (3 to 9) and temperatures (0 – 90°C). The solution will also resist enzymatic degradation.
Stabilizing and thickening properties of XANTHAN GUMS
XANTHAN GUMs are appreciated for their excellent ability to stabilise suspensions, emulsions, and foams (“mousse”).
Used alone, XANTHAN GUMS yield thick, shear-thinning solutions that can also be very transparent (80% transmittance).
XANTHAN GUMS synergies
In synergy with other gums, (galactomannans and glucomannans), XANTHAN GUMS form soft, cohesive gels with little breakage.
Organoleptic properties of XANTHAN GUMS
KALYS XANTHAN GUMS are neutral in odour, taste, and colour.
Nutritional properties of XANTHAN GUMS
KALYS XANTHAN GUMS are almost solely composed of dietary fiber (above 90%)
KALYS XANTHAN GUMS can be used:
- To Stabilize and reduce syneresis of suspensions (sauces, doughs…), emulsions (vinaigrette, salad dressings), mousses and frozen desserts.
- To thicken and guaranty a precise viscosity over time and during ingestion of cold/hot beverages by people suffering from dysphagia.
- To improve freeze-thaw cycles of frozen dishes (dressings, frozen desserts... RTE meals)
- Improve industrial dough texture (viscosity, rise, aeration...): very often used in egg-free and gluten-free applications.
- For texturing products for dysphagic people (xanthan gums are also resistant to salivary enzymes).
Origin and quality
KALYS XANTHAN GUMS come as an odourless white powder. They are produced by fermentation of maize and soy by bacteria (Xanthomonas campestris). Xanthan gum is extracted from the broth.
Their quality and functional properties (viscosity, transparency, synergies with other ingredients, solubilisation rate, particle size) vary with origins and processing conditions.
Regulatory information
KALYS XANTHAN GUMS are permitted foods additives under stabiliser, emulsifier, thickener (E415)
KALYS XANTHAN GUMS are compatible with vegan, vegetarian and gluten-free recipes.
KALYS XANTHAN GUMS are permitted in Organic food formulations.