常见问题
Dr. Colloids —— 您的水胶体专家
专业亲水胶体，值得信赖的合作伙伴
Why Does Xanthan Gum Stabilize by Viscosity While Gellan Gum Stabilizes by Network Formation?
The two hydrocolloids use completely different stabilization mechanisms.
| Parameter | Xanthan Gum | HA Gellan Gum |
|---|---|---|
| Main Mechanism | High Viscosity | Weak Gel Network |
| Mouthfeel | Thick | Clean |
| Suspension Efficiency | Good | Excellent |
| Typical Dosage | 0.1–0.3% | 0.015–0.05% |
Xanthan prevents sedimentation by increasing viscosity. High Acyl Gellan Gum prevents sedimentation by creating a microscopic three-dimensional network.
Fig. High acyl gellan gum forms 3-D network
Key Takeaway: Xanthan thickens; HA Gellan suspends.
