Views: 256 Author: Bella Publish Time: 2023-09-07 Origin: Site
A novel kind of polysaccharide fermentation product is xanthan gum. Since Kelco introduced it to the industrial sector in 1961, the food industry has made extensive use of it.
The food industry has embraced xanthan gum stabiliser since it was first used as an ingredient in 1996. Owing to its unique macromolecular composition and colloidal characteristics, xanthan gum finds use as a gel thickening agent, emulsifier, stabiliser, sizing agent, film-forming agent, and more. As a result, xanthan gum is currently acknowledged on a global scale as one of the best biological glues, combining stabilisation, emulsification, thickening, and suspension. The benifits of xantham gum are followed:
Xanthan gum effectively suspends oil droplets and insoluble particles. Indeed, xanthan gum may efficiently support the existence of varied forms such as solid particles, droplets, and bubbles, as the molecules in the xanthan gum sol can create super-bonded ribbon-like spiral copolymers that subsequently form a brittle glue-like network structure. Consequently, xanthan gum exhibits excellent emulsification stabilisation and high suspension ability when used as a food ingredient.
The solution of xanthan gum has the properties of high viscosity and low concentration. The viscosity of an aqueous solution containing 0.2% xanthan is significantly higher than that of virtually all soluble colloids. Therefore, xanthan gum is an extremely useful thickening agent.
The viscosity of the xanthan gum solution will not change even if the PH level is increased from 5 to 10. The solution is exceptionally resistant to both acids and alkalis.
Temperature changes do not significantly affect the viscosity of the xanthan gum solution. Heating generally causes polysaccharides to lose some of their viscosity, but between 10 and 80°C, the viscosity of the xanthan gum solution essentially stays the same. Over a wider temperature range, an aqueous solution with low concentrations can still exhibit a steady high viscosity.
The viscosity of the xanthan gum solution is unaffected by PH values between 5 and 10, indicating its strong stability against both acids and alkalis.
The xanthan gum solution is compatible with a wide range of salt solutions, and adding salt solutions to the mixture of xanthan gum and salt solutions will not change the viscosity of the xanthan gum solution.
Because of its sturdy double-helix structure, xanthan gum has potent anti-oxidation and anti-enzymatic properties. Protease, amylase, cellulase, and hemicellulase are just a few of the enzymes that are unable to break down xanthan gum.
