Toffin Molecular


Xanthan gum is a bacterial polysaccharide produced from the culture of Xanthomonas campestris. These micro-organisms are grown in fermenter on substrates (starch, plant protein…) that are transformed into xanthan. Xanthan is quite a recent ingredient but has replaced many gums especially tree gums as a thickener and stabiliser because of its acid and heat stability, all year round availability (not seasonal) and simplified production. Xanthan is indigestible.