Xanthan Gum for Beverages

Beverages that phase-separate and cocoa that settles need colloidal stabilization — not only agitation.

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The plant problem

In beverages, settling and syneresis hurt sensory acceptance and shelf life.

How Plectus solves it

Plectus Xanthan Gum delivers viscosity at low dosage and suspends particles in waterborne and plant-based systems.

What you gain

Less settling
Effective at low dosage
Application technical support

Specialty Chemicals

Xanthan Gum

Dressing where herbs settle, a beverage that phase-separates and a gluten-free dough without structure are signs of a missing stable colloidal network. Xanthan Gum is an anionic polysaccharide (INS 415) produced by fermentation of Xanthomonas campestris: it hydrates cold or hot, delivers high viscosity at tenths of a percent and holds performance across a wide range of pH, temperature and salt. Its strongly pseudoplastic profile suspends solids and builds body at rest while flowing under shear in pumping or application. Synergistic with galactomannans such as guar gum. Supplied as a high-purity powder with traceable lots and application support for foods, beverages, cosmetics and waterborne systems.

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Other applications for this product

Xanthan Gum for Sauces