High quality and low price of xanthan gum

Xanthan gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar. Xanthan gum is used in dairy products and salad dressings as a thickening agent and stabilizer; it prevents ice crystals from forming in ice creams, and also provides a "fat feel" in low or no-fat dairy products. Another use for xanthan gum is the stabilization and binding of cosmetic products. One advantage of xanthan gum is that a little goes an incredibly long way; cosmetic manufacturers only have to add a very small amount of xanthan gum to their cream-based products in order to keep the individual ingredients from separating.
Drilling fluid serves several purposes, including cooling the drill bit, providing hydrostatic pressure, and helping to lift solids out of the borehole and keeping those solids in suspension when drilling stops. Xanthan Gum is made by the fermentation of corn sugar with a microbe called Xanthomonas campestris, from which the name is derived. Xanthan gum is a corn-based, fermented product. If you use too much xanthan gum in a recipe you may notice a heavy, gummy or even slimy texture in your baked goods- so measure carefully when using xanthan gum.
Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods. Xanthan gum is used as a thickener in sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the "mouth feel" of fat. Xanthan Gum as food additives is mainly made from starch, is a high molecular weight polysaccharide products.Xanthan gum can be used as stabliser ,thickener , emusifier and high viscosity agent in more than twenty industrial fields, such as food, pharmaceutical ,fine chemical, agriculture, oil drilling and exploitation , and so on .
Without getting too scientific, xanthan gum is a carbohydrate created through fermentation. A strain of bacteria, called Xanthomonas campetris, is added to the sugar to create a gum, or a slimy substance, which works as a colorless and tasteless thickener, stabilizer, and emulsifier.

Other food additives: Grape seed extract             Creatine monohydrate