Xylitol

Xanthan Gum’s detail informations:
E No:  E415
CAS No:  11138-66-2
Einecs No:  234-394-2
HS Code:  39139000
Specification:  FCC IV,E-415,USP23/24
Routine Packing:  25kg/drum
Place of origin:  China

Xanthan gum and guar gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. If you don’t add one of these gums to most of your gluten-free baked goods, they will likely end up as a pile of crumbs!

Guar gum comes from the seed of bean-like plant, sometimes referred to as food additives. It is high in soluble fiber. According to Foodchem Guar Gum product literature “Guar Gum has eight times the thickening power as cornstarch.” Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods.

For example, solids are suspended in oil drilling fluids, immiscible liquids in salad dressings and gases in whipped toppings. Each system consists of a continuous phase and a dispersed phase (solid particle or air bubbles). CP Kelco is the market leader in the manufacturing and application development of xanthan gum.

Xanthan gum is produced through the fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. In the United States, corn sugar is the primary source of the fermentation. Xanthan gum is soluble in both cold and hot water. It works well across a wide pH range, and is very salt-tolerant. For practical applications, xanthan gum is dispersed with high shear, and forms sols or thickeners liquids, rather than gels with a solid structure.

Other thickeners: Konjac Gum    Pectin    Sodium Alginate