Plant-based gum polysaccharides are often used in food additives. Only a small amount of Xanthan gum can produce a great thickening effect. Usually only 0.5% or even 0.05% is added to food. Compared with other colloids, Xanthan gum has a wider range of stability at various temperatures and pH values , and is suitable as a base for essential oil-based emulsions.
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