Xanthan gum is a microbial exopolysaccharide produced by Xanthomnas campestris with carbohydrates as the main raw material (such as corn starch) by fermentation technique.
What are the properties of xanthan gum?
What are the benefits of xanthan gum?
What are the uses of xanthan gum in food?
What are the properties of xanthan gum?
1. Suspension and emulsification
Xanthan gum has a good suspension effect on insoluble solids and oil droplets. Xanthan Rubber Sol molecules can form superbound banded helical copolymers forming a fragile adhesive-like network structure, so that they can support the morphology of solid particles, droplets and bubbles, and have strong emulsifying stability and high suspension. Ability.
2. Good water solubility
Xanthan gum dissolves quickly in water and has good water solubility. In particular, it is soluble in cold water, which can save time-consuming processing and is easy to apply. However, when water is added directly without sufficient stirring, the outer layer absorbs water due to its strong hydrophilicity and swells up to micelles, preventing water from entering the inner layer, thereby affecting the performance of the function, as it must be used correctly. xanthan gum dry powder or dry powder excipients such as salt and sugar are mixed well and then slowly added to the stirred water to make a ready-to-use solution.
What are the benefits of xanthan gum?
1. Thermal stability
The viscosity of xanthan rubber solution does not change greatly with temperature changes, and the viscosity of general polysaccharide changes by heating, but the viscosity of xanthan rubber solution hardly changes between 10 and 80°C, Even if the concentration is low The aqueous solution still shows stable high viscosity over a wide temperature range. 1% xanthan gum solution (with 1% potassium chloride) was heated from 25 °C to 120 °C. Its viscosity is reduced only by 3% .
2. Stability to acid and alkali
Xanthan rubber solution is very stable to acid and alkali and its viscosity is not affected if the pH value is between 5 and 10. If the pH value is less than 4 and more than 11, the viscosity changes slightly. In the range of PH3-11, the difference between maximum and minimum viscosity is less than 10%. xanthan gum can be dissolved in a variety of acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum acid solutions are quite stable temperature at room temperature, the quality has not changed for months. xanthan gum is also soluble in caustic soda and has thickening properties. The resulting solution is quite stable at room temperature. Xanthane rubber can be broken down by strong oxidants such as perchloric acid and persulfuric acid, and degradation is accelerated with increasing temperature.
What are the uses of xanthan gum in food?
Xanthan gum is added to many foods as a stabilizer, emulsifier, suspension agent, thickener and processing aid. xanthan gum can control the rheology, structure, taste and appearance of products, and its pseudoplasticity can ensure good taste, therefore it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, spices, brewing, sweets and pastries, soups and canned foods. In recent years, people in developed countries often fear that the calorific value in food is too high and makes it fat. xanthan gum dispels these concerns as it cannot be broken down directly by the human body. In addition, according to a Japanese report of 1985, a comparative test of eleven food additives, xanthan gum is the most effective anticancer among them.
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