Xanthangum

Xanthan gum is an extracellular polysaccharide produced by a variety of xanthomonas. It is free of any fat and cholesterol and is high in fiber. Xanthan gum is also used as a low-calorie alternative to fat due to its low-calorie content
Due to the activity of b-galactosidase in xanthomonas compostris, this bacterium is able to consume lactose as a carbon source, so with its growth in an environment with lactose, a small amount of xanthan and  bio cooper is produced.
Features:
Soluble in hot and cold water, activity in a wide range of PH, lack of effect of salt even at high concentrations on this activity, high temperature and enzyme resistance, good resistance to melting and freezing, synergistic effect with garnet beans, guar gum and some starches have beneficial and plastic behavior or can be loosened by cutting.
Application:
Sauce, yogurt and other dairy products, ice cream, some juices, increase the tolerance of cake batter, cookies, biscuits and bread.  

Concentrator, stabilizer, increase viscosity and uniformity in powdered mixtures and stability of cheese emulsion and milk drinks and improve the physical and organoleptic properties of cheese in dairy products, prevent the detection of ice crystals in ice cream, facilitate pumping and reduce processing time, thermal stability of aromatic substances in a variety of sauces and extracts, meat.