Xanthan gum excels as a stabilizer for various juice beverages, fruit juice concentrates, and seasoned foods (e.g., soybean sauce, oyster sauce, salad sauce). Its stability surpasses other gums, even under high temperature sterilization.

Xanthan gum acts as an emulsifier in protein drinks, milk beverages, and other products, preventing oil-water separation, enhancing protein stability, and preventing sedimentation. Its emulsifying properties also make it useful as a foaming agent and foam stabilizer.

With its high viscosity, xanthan gum serves as a stable filler for desserts, bread, biscuits, candies, and more. It preserves the original flavor of food while improving its shape retention, shelf life, and taste. It supports food diversification and facilitates large-scale industrial production. Additionally, xanthan gum helps prevent water loss, delays aging, and extends the quality assurance period in the production of various frozen foods.

Xanthan gum finds application as an emulsion stabilizer in frozen foods. In ice cream and sorbet, it adjusts the viscosity of the mixture, ensuring uniformity, stability, and a soft, smooth texture. Its viscosity decreases during processing, aiding the production process, while it recovers viscosity during aging, enhancing expansion rate, preventing large ice particle formation, and improving the overall texture. It also contributes to freeze-thaw stability.

Xanthan gum is a valuable additive in flour-based products. It enhances gluten power in the production of fine dried noodles, regular noodles, and instant noodles. The addition of xanthan gum improves dough toughness, reduces breakage after drying, and enhances taste, providing a chewy, fresh, and smooth texture. Furthermore, it reduces oil usage and lowers cooking costs in frying applications.

Xanthan gum finds wide usage in meat products, fruit and vegetable preservation cans, and various other food processing applications.