The “all-in-one stability manager” for soft drinks and other food systems—delivering high-value functionality at low dosage. Can be compounded with guar gum, CMC, sodium alginate, and other hydrocolloids to form more stable network structures, synergistically achieving thickening, suspension, gelling, and other effects to meet diverse formulation needs. Widely used in soft drinks, yogurt, frozen foods, bakery products, and other categories, effectively solving issues such as layering/sedimentation, ice crystal growth, and staling of baked goods.

Beverage-Grade Xanthan Gum

Our dedicated technical team provides one-on-one communication based on beverage categories (such as

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