Views: 0 Author: Site Editor Publish Time: 2023-06-07 Origin: Site
Xanthan gum is a shear thinning pseudoplastic fluid, its viscosity gradually increases with the increase in mass concentration, with the increase in temperature shows a trend of first decrease and then increase, and in the process of food conformation; xanthan gum is thermally reversible gel; xanthan gum has good freeze-thaw stability but its water-holding power is not good, in food processing according to the specific situation to choose to use.
Ⅰ. Application in beverages
Xanthan gum has good hydrophilicity, good stability to temperature, acid and alkali and salt, can quickly dissolve in aqueous solution and form a stable sol, increase the consistency of drinks, enhance the stability of drinks and particle suspension. For example, it is used in liquid beverages at 0.1-0.3% to thicken, suspend and improve the sensory quality; it is added in solid beverages at 0.1-0.3% to make the product easier to shape and enhance the taste.
The effects of xanthan gum additions of 0.004%, 0.006%, 0.008%, 0.010%, and 0.012% on the stability of mango juice beverages were determined. The results showed that the TSI stability index of the beverages showed a trend of decreasing and then increasing, and at the addition of 0.008%, the TSI index was the smallest and the stability of the beverages was the highest. The TSI index was the lowest at 0.008% and the stability of the beverage was the highest. The flavor, taste and stability of the beverage were the best and higher than those of the common mango juice drinks in the market when it was compounded with CMC 9 and gellan gum at 0.012%, 0.050% and 0.015%, respectively.
The addition of xanthan gum to peanut milk drinks showed that the emulsification of peanut milk drinks was significantly improved and the higher the amount of xanthan gum added, the better the emulsification. The orthogonal test was conducted by adding different amounts of sodium carboxymethyl cellulose, pectin, xanthan gum and guar gum to the lactic acid bacteria beverage, and the results showed that xanthan gum had a certain effect on the stability of lactic acid bacteria beverage.
Ⅱ. The application in grain and grain products
Xanthan gum has strong water absorption ability, can be combined with water to form a viscous gel, and starch granules, gluten protein combined to form a three-dimensional space mesh structure, thus increasing the water-holding capacity of dough, enhance gluten strength, improve the stability of dough. The amount used in pasta products is generally 0.03-0.08%, which can enhance the toughness, water-holding and prolong the shelf life.
Adding a certain amount of xanthan gum to the buns, it was found that xanthan gum reduced the hardness, adhesion and chewiness of the buns, and increased the elasticity, cohesiveness and recovery, and the best effect of improving the texture of the buns was found when the amount of xanthan gum added was 0.10%.
Adding appropriate amount of xanthan gum to the noodles can increase the combination of gluten protein and starch grain, improve the compactness of dough structure, and increase the maximum breaking force of frozen noodles, reduce the melting enthalpy and freezing water content of frozen noodles in the storage process, prevent the frozen noodles gluten membrane from being hurt, and enhance the stability of noodles.
In addition, the addition of xanthan gum in frozen dumpling or wonton skin, can play a role in improving the texture of the crust, reduce the cooking of rotten skin and mixing soup degree, and a certain amount of xanthan gum in the filling, can make the filling soup rich and full.
Ⅲ. The application in baked goods
Xanthan gum is a polysaccharide containing a large number of hydroxyl groups, is a hydrophilic colloid, can interact with gluten protein, the formation of composite spatial network structure, significantly improve the water holding capacity of gluten protein, improve the strength of the dough, thereby increasing the water holding capacity of baked goods, elasticity, softness, improve the taste, extend the shelf life. The amount used in cake is generally 0.1-0.3 %, the effect is to increase the microporous, fluffy and extend the shelf life; the amount used in bread is generally 0.1-0.2%, the effect: fluffy, most suitable for dark bread containing coarse fiber.
The test showed that the hardness and hardness change rate of cakes with 0.05%~0.10% xanthan gum were smaller than those of the blank control group after 7 days, and the hardness change rate of cakes with 0.10% xanthan gum was the smallest, indicating that the addition of 0.10% xanthan gum could delay the aging of cakes.
Adding the right amount of xanthan gum to bread, especially 0.6%, can better improve the taste of bread, increase the production of bread, and delay the aging of bread.
Ⅳ. In the application of frozen drinks
Xanthan gum in the range of - 18 ~ 100 ℃ can play a role in stabilizing the emulsion, inhibit the migration of water molecules, control the growth rate of ice crystals, so that the ice cream taste soft, delicate and can increase the viscosity of the ingredients, making ice cream has good plasticity, hold the shape, viscosity and softness. The amount used in ice cream is generally 0.1-0.3%, which plays the role of multi-microporous, no ice cream, shorten the aging time, and make the product organization fine.
Ⅴ. In the application of seasonings
Xanthan gum has good water solubility, can be quickly dissolved in water to form a sol, play a thickening role, and heat, acid, alkali and salt have strong stability, so can be added in the use of seasonings. For example, in soy sauce, oyster sauce, the use of general 0.05-0.1 %, the role is good salt resistance, increase the consistency, suitable for making sauces, enhance the wall and adhesion.
Xanthan gum was added to the process of spicy fresh dew seasoning to maintain the stability of spicy fresh dew aqueous solution system. The viscosity test was conducted by adding 0.05% ~0.40% of xanthan gum mixed with other minor ingredients, such as salt, malic acid, I+G, etc. The results showed that the viscosity increased with the increase of xanthan gum addition. When the added amount was 0.2%, 0.3% and 0.4%, there was no precipitate at the bottom of the bottle of Spicy Fresh Dew and no hanging wall delamination on the bottle wall.
When preparing seafood sauce, we found that adding only starch requires more starch and the resulting sauce tends to clump over time. When 4% starch was mixed with 0.25% xanthan gum, the desired consistency was achieved and caking was avoided.
Studies have shown that the compounding of xanthan gum with modified starch can further improve the stability, viscosity and glossiness of tomato salsa and give it a delicate taste. By adding xanthan gum to soy sauce, Chunxiang Chen obtains a soy sauce with rich color, thick body and hanging wall, easier coloring and better grade.
Ⅵ. In dishes
The use of 0.1% to 0.2%, xanthan gum solution instead of water gravy, can improve the gravy gloss, taste and insulation properties, and this good sensory state and does not change with the change in temperature, showing a certain sensory stability. In the fried products in the hanging paste added starch dosage of 1% xanthan gum can increase the crispness and expansion of fried products skin, not only to increase the volume of fried products, but also to make the gravy easier to adhere to, showing a better taste effect.
How to use xanthan gum
Xanthan gum because it has a strong hydrophilic, if added directly to water and not stirred sufficiently, the outer layer of water absorption and expansion into a gel, thus preventing water into the inner layer, and then affect the role of the play, so we must pay attention to the correct use.
