1. Suspension and emulsification, xanthan gum on the insoluble solid and oil droplets have a good suspension
2. Good water-soluble, xanthan gum can be quickly dissolved in water, have a good water-soluble. Especially in cold water can also be dissolved, eliminating the need for complicated processing, easy to use
3. Thickening, xanthan gum solution with low concentration of high viscosity characteristics, is a highly effective thickener
4. For thermal stability, the viscosity of the xanthan gum solution does not change significantly with temperature
6. The stability of acid and alkali, xanthan gum solution is very stable to acid and alkali
7. For salt stability, xanthan solution is miscible with many salt solutions and viscosity is unaffected
8. For the stability of the enzymatic reaction, the stable double helix structure of xanthan gum makes it have strong antioxidant and anti-enzymatic ability. Many enzymes such as protease, amylase, cellulase and hemicellulase Other enzymes can not make xanthan gum degradation.