Xanthan gum
Introduction.:
Xanthan gum is a polysaccharide used as a food additive and
rheology modifier. It is produced by fermentation of glucose or
sucrose by the xanthomonas campestris bacterium.
Xanthan gum known as the "industrial MSG", this kind of microbial
polysaccharides has the world's largest production scale and
extremely wide range use.
It was discovered by an extensive research effort by Allene
Rosalind Jeanes and her research team at the United States
Department of Agriculture, which involved the screening of a large
number of biopolymers for their potential uses. It was brought into
commercial production by the Kelco Company under the trade name
Keltrol in the early 1960s. It was approved for use in foods after
extensive animal testing for toxicity in 1968. It is accepted as a
safe food additive in the USA, Canada, Europe, and many other
countries, with E number E415.
Xanthan Gum (food grade) can be widely used as salt/acid resistant
thickener, high efficient suspension agent and emulsifier, high
viscosity filling agent in various food and beverage. It can not
only enhance the performance of water-keeping and shape-keeping,
but also improve the freeze/thaw stability and mouth-feeling of
food and beverage products. Meanwhile, xanthan Gum can extend the
shelf life of products, simplifying the filling and sterilization
during the course of production. Little consume of xanthan Gum can
save lots of production cost and increase the profit rate.
Product Identification.:
Product name: Xanthan gum
Molecular Formula: (C35H49O29)n
CASE NO: 11138-66-2
EINECS: 234-394-2
Product Grade: Food grade
Physical & Chemical Properties.:
1, Tasteless, odorless & safety: U.S. Food and Drug
Administration in 1969 had approved xanthan gum used in food in
1983, FAO also had approved xanthan gum as the world's use of food
additives, and not limits of its adding amount.
2, High viscosity: Compared with other multi-sugar solution, even
in low concentrations but also have a very high viscosity, 1%
aqueous solution viscosity is equivalent to gelatin 100 times, so
it can be used as a good thickening and stability in agent.
3, Unique rheology: Under the shearing, the solution viscosity
decreased rapidly, once the shearing lifted, the solution viscosity
will immediately be restored, this feature gives foods such as ice
cream, ham, sausage, juice and vegetable protein beverages, baked
goods with a good taste. This feature also makes xanthan gum widely
used in oil drilling and exploitation.
4, Good thermal stability: In a higher temperature range (-18-130
℃) and preserving its unique features is the good accessories for
production of frozen food and bakery.
5, Stability in acid-base: The viscosity is unaffected by acid-base
effects, in the PH value of 1-12 can maintain the context of the
original features, so it has a broad range of applications.
6, Strong anti-oxidant and anti-enzyme effect: It can still play a
role even in the sodium hypochlorite, hydrogen peroxide, biological
activity enzymes existence.
7, Compatibility: It can mixed with guar gum, Cassia bean gum and
produce a useful synergy. This kind of adhesive can produce gel
effect under certain conditions.
8, with high concentrations of salts, sugars coexist, remained
stable in the thickening system.
9, It has a good suspension for the insoluble solids and oil
droplets.
10, Microwave stability: It has formed a stable system, even if
thaw in the microwave also have no impact on its performance.
Application.:
Applications | Proportioning (%) | Functionalities |
Fruit Juice Beverage | 0.2 -0.3 | Thicker, Suspension Agent, Improve Mouth-Feeling &
Flavor-Releasing |
Dairy Drink | 0.01- 0.2 | Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent |
Canned Fruit | 0.2 - 0.3 | Thickener, Suspension Agent, Extend Shelf Life, Imp |
