Description
Xanthan gum creates a pleasant texture in foods and beverages. As an ingredient in beverages, xanthan gum can produce an increase in the viscosity of a liquid. In foods like dressings and sauces, xanthan gum helps to prevent oil separation by stabilizing the emulsion. Xanthan gum as an ingredient in ice cream and other frozen foods, produces desired texture.
Versatile Functionality
Xanthan gum is a hetero-polysaccharide with a very high molecular weight (between one and several million). Its main chain is composed of glucose units.
Temperature and Acid Stability
Solutions of xanthan gum are generally not affected by changes in pH value. Xanthan gum will dissolve in most acids or bases.
Viscosity Control
The viscosity of xanthan gum is stable at low pH values and at high temperatures for a long period of time.
Salt Tolerance
Viscosity is not affected by the addition of large amounts of salt, for example, in a 250 liter sodium chloride brine, only a slight increase in viscosity can be observed.
Freeze/Thaw Stability
Thanks to its water binding capacity, xanthan gum solutions exhibit good freeze/thaw stability.
Compatibilities
Xanthan gum has a synergistic effect in combination with locust bean gum and konjac (gel formation) as well as with guar gum (higher viscosity). Thanks to the unique rheological and synergistic properties of its aqueous solutions, xanthan gum is used in many applications as a suspending agent and emulsion stabilizer, a foam enhancer or an improver of dough volume.
Manufacturing Process
The strain is preserved in a freeze-dried state. It is activated by inoculation into a nutrient medium containing a carbohydrate, a nitrogen source, and mineral salts. After growth, the cultures are used to inoculate successive fermenters right through to the industrial scale. Xanthan gum is recovered by precipitation in alcohol (isopropyl or ethanol).
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