Xanthan gum is a biopolymer polymerized by "five sugar repeat units" composed of D-glucose, D-mannose, D-glucuronic acid, acetic acid and pyruvic acid.
Synonyms: Hansen gum, yellow Bacillus gum, tarpaulin gum
Physical and chemical properties
Similar to white or light yellow powder, soluble in water and neutral in solution. Disperse and emulsify in water to become stable hydrophilic viscous colloid. Insoluble in most organic solvents. The aqueous solution is not sensitive to changes in temperature, pH value and electrolyte concentration, so it is very stable to cold, heat, oxidant, acid, alkali, salt and various enzymes.
The viscosity increased when salt was added. Sol molecules can form super bonded ribbon like helical copolymers, forming a fragile gel like network structure, so they can support the morphology of solid particles, droplets and bubbles, and show strong emulsification stability and high suspension capacity. It can be compatible with a variety of substances (acid, alkali, salt, surfactant, biological glue, etc.) and has satisfactory compatibility. When used with carob gum, it has multiplication effect and can improve elasticity. Gluing with guar can improve the viscosity. At low shear speed, it has high viscosity even at low concentration.
For example, the viscosity of 1% xanthan glue solution is equivalent to 100 times of the same concentration of gelatin. The aqueous solution of this product has high pseudoplasticity, that is, it exhibits high viscosity when standing, and the viscosity decreases with the increase of shear rate; The shear stops and the original viscosity is restored immediately. It was made from Xanthomonas campestris by fermentation with carbohydrate as the main raw material.
Toxicological basis
① ADI: not required (FAO / WHO, 1994).
②GRAS：FDA-21CFR172.695.
Application
Stabilizer and thickener
GB 2760-2014 stipulates that the maximum amount of butter and concentrated butter, other sugars and syrups (such as brown sugar, red granulated sugar and maple syrup) is 5.0g/kg. The maximum usage of raw wet noodle products (such as noodles, dumpling skins, wonton skins and Shaomai skins) is 10.0g/kg.
The maximum dosage of raw and dried noodles is 4.0g/kg. Formula food for infants and young children for special medical purposes (the use amount is only limited to powder products, and the liquid products are converted according to the dilution factor), and the maximum use amount is 9.0g/kg. Thin cream, spices, fruit and vegetable juice (pulp) shall be used in an appropriate amount according to production needs. It can be used in all kinds of food (except the food in Appendix 2) according to the production needs.
Xanthan gum can improve the taste of fruit and chocolate drinks, make their taste full and rich, and release good fragrance. Beverages, low concentration xanthan gum solution can play a stabilizing role at low pH value, and can be compatible with a variety of other beverages (including ethanol). For canned food, xanthan gum has the advantages of thermal stability, and its pseudoplasticity can make the material convenient for pumping and filling.
For frozen food, xanthan gum can make the product have excellent stability and water retention during repeated freezing and thawing, and reduce the formation of ice crystals. Adding xanthan gum to health food can obviously reduce the amount of starch and sugar without affecting the taste and other sensory quality, and its calorific value is only 2.4jkcal/g (10.05kj/g). Xanthan gum used in dairy production can increase synergy, improve the stability of milk, improve the shape retention of cream, and make ice cream bubble and expand better when whipped.
In the dessert heart, the mixture can be prevented from separating. Xanthan gum used in baking food can increase water holding capacity and improve tissue structure. It can combine with starch, inhibit starch aging, and prolong the shelf life of baked bread and refrigerated dough.
The effect of xanthan gum on noodle quality is to increase the combination of gluten network and starch particles, improve the compactness of noodle structure, and thus improve the noodle quality. Xanthan gum used in candy and candied fruit can improve temperature stability and make the product easy to process. Adding xanthan gum and sophora bean gum in processing starch soft candy or preserved fruit can improve the processing performance and greatly shorten the processing time.
The storage stability of chocolate liquid candy containing xanthan gum is greatly improved. Xanthan gum can be used to prepare sulfite-free preservatives to prevent physiological and biochemical changes such as shrinkage, drying, and browning. The storage life of lettuce and fruit can be effectively prolonged by adding xanthan gum to the preservative.
The application of xanthan gum in the preservation of fresh mushrooms and canned mushrooms can effectively inhibit the shrinkage, browning, and tissue densification of mushrooms during processing.
Hot Tags: xanthan gum, manufacturers, suppliers, factory, wholesale, custom
