Xantana is obtained from the fermentation of corn starch with a bacteria (Xanthomonas campestris) found in cabbage. The result is a gum with great thickening power. It also has notable potential as a suspensoid, which means that it can maintain elements in suspension in a liquid without their sinking into it. It can also retain gas.
Properties: Available in refined powder form./ Soluble cold and hot. / It can thicken alcohol./ It is highly resistant to freezing-unfreezing processes. / Although temperature is applied, it does not lose its thickening properties. / Shake slowly and allow it to hydrate alone.