Views: 293 Author: Vickey Publish Time: 2023-07-17 Origin: Site
A polysaccharide with several commercial applications, including as a typical food ingredient, is xanthan gum. It works well as a stabilizer, emulsifier, and thickening agent to keep components from separating. It may be made from simple sugars by a fermentation process, and it gets its name from the Xanthomonas campestris type of bacterium that is employed.
In sauces and salad dressings, xanthan gum is frequently used. Despite not being an emulsifier, it stabilizes the emulsion to aid in preventing oil separation. Spices and other solid particles can be suspended with the aid of xanthan gum. Many ice creams include xanthan gum to help achieve the correct texture. Xanthan gum is frequently used as a binder in toothpaste to maintain consistency.
Additionally, xanthan gum aids in thickening commercial egg replacements created from egg whites, which take the place of the yolk's fat and emulsifiers. Since it doesn't alter the color or flavor of foods or beverages at common use levels, it is also the ideal way of thickening liquids for those with swallowing problems. Xanthan gum is used in gluten-free baking to impart the dough or batter with the stickiness that would normally be obtained with gluten. It is utilized in the majority of foods in quantities of 0.5% or less.
Many different food products, including sauces, dressings, meat and poultry products, bread goods, confectionery goods, drinks, dairy goods, and others, employ xanthan gum.
Xanthan gum is widely used in the oil sector to thicken drilling mud. These liquids lift the drilling bit-cut materials to the surface. Excellent "low-end" rheology is offered by xanthan gum. The materials stay trapped in the drilling fluid even after circulation is stopped. The necessity for effective management of drilled solids and the extensive usage of horizontal drilling have increased its utilization. In order to improve the viscosity of underwater-poured concrete and avoid washout, it has been added.
Water gels are also made using xanthan gum. To promote droplet coalescence in oil-in-water emulsions, it is also utilized. For its prospective use in the construction of hydrogels and scaffolds enabling the creation of three-dimensional tissues, xanthan gum is now the subject of early study.Additionally, thiolated xanthan gum has demonstrated potential for drug administration since high mucoadhesive and permeation-enhancing characteristics may be added by covalently attaching thiol groups to this polysaccharide.
Higher shear rates cause xanthan gum solutions' viscosity to decrease. Shear thinning, or pseudoplasticity, is the term for this. This implies that a product will thin when it is sheared, whether by mixing, shaking, or chewing. The meal will thicken after the shear pressures are gone. Adding xanthan gum to salad dressing makes it sufficiently thick at rest to maintain a somewhat homogenous combination, but the shear forces produced by shaking and pouring thin it so it can be readily poured.When it exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.
The amount of xanthan gum added to a liquid determines how thick it will get. You may create an emulsion with as little as 0.1% (by weight). Up to 1% xanthan gum: increasing the gum content results in a thicker, more stable emulsion. A teaspoon of xanthan gum, which weighs roughly 2.5 grams, increases the water's concentration by 1% in one cup (250 ml).
0.2-0.8% xanthan gum is often used to create foam. Larger bubbles and denser foam are produced by larger volumes. The combination of 0.1-0.4% xanthan gum and 0.2–2.0% egg white powder produces bubbles that resemble soap bubbles.
