Views: 16 Author: Site Editor Publish Time: 2023-06-07 Origin: Site
Xanthan gum is a polysaccharide polymer compound composed of D-glucose, D-mannose and D-glucuronic acid in a 2:2:1 ratio, with a relative molecular weight of over 1 million.
Xanthan gum is a light yellow to white flowable powder with a slight odor. Easily soluble in cold and hot water, neutral solution, resistant to freezing and thawing, insoluble in ethanol. Dispersed in water, emulsified into a stable hydrophilic viscous colloid.
1. Suspension and emulsification
Good suspension of insoluble solids and oil droplets.
2. Good water solubility
Xanthan gum can dissolve quickly in water and has good water solubility. Xanthan gum dry powder or with salt, sugar and other dry powder excipients mixed slowly into the water being stirred fed, made into a solution to use.
3. Thickening properties
Xanthan gum solution has the characteristics of low concentration and high viscosity.
4. Pseudoplasticity
Xanthan gum pseudoplasticity is very prominent, this pseudoplasticity is extremely effective in stabilizing suspensions, emulsions.
5. Stability to heat
The viscosity of xanthan gum solution does not change greatly with the change of temperature.
6. The stability of acid and alkali
Xanthan gum solution is very stable to acid and alkali, in PH 5-10 between its viscosity is not affected, in PH less than 4 and more than 11 when the viscosity has a slight change.
7. The stability of salt
Xanthan gum solution can and many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.) miscible, viscosity is not affected.
8. The stability of the enzymatic reaction
Xanthan gum stable double helix structure makes it has a strong antioxidant and anti-enzymatic ability, many enzymes such as protease, amylase, cellulase and hemicellulase enzymes can not make xanthan gum degradation.
Application of xanthan gum in food
Xanthan gum is used as stabilizer, emulsifier, suspending agent, thickening agent and processing aid. Xanthan gum can control the rheology, structure, flavor and appearance of the product, and its pseudoplasticity can ensure good taste, so it is widely used in salad dressing, bread, dairy products, frozen food, beverage, condiment, brewing, confectionery, pastry, soup and canned food.
Safe for consumption and wide application
