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This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Let\u2019s talk about the optimal proportion of Xanthan gum in various foods. - Welcome to FIC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ficchem.com\/ja\/lets-talk-about-the-optimal-proportion-of-xanthan-gum-in-various-foods\/\" \/>\n<meta property=\"og:locale\" content=\"ja_JP\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Let\u2019s talk about the optimal proportion of Xanthan gum in various foods. - Welcome to FIC\" \/>\n<meta property=\"og:description\" content=\"Let\u2019s talk about the optimal proportion of Xanthan gum in various foods. Xanthan gum, also known as Hansen gum, is a widely used microbial extracellular polysaccharide produced by Xanthomonas campestris through fermentation engineering with carbohydrates as the main raw material (such as Corn starch). It has unique rheological properties, good water solubility, stability to heat, acid and alkali, and good compatibility with various salts. As a thickener, suspension agent, emulsifier, and stabilizer, it can be widely used in more than 20 industries such as food, petroleum, and medicine. It is currently the largest and most widely used microbial polysaccharide in the world. 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