"Xanthan gum" has been mentioned in many food videos, such as science and technology and ruthless living. Since then, "Xanthan gum" has been known by everyone. So what kind of substance is "Xanthan gum", where does it come from, and what is its use? The following potassium hydroxide manufacturer will analyze for you:
Xanthan gum, also known as Hansen gum, is a widely used microbial extracellular polysaccharide produced by Xanthomonas campestris through fermentation engineering with carbohydrate as the main raw material (such as corn starch).
Xanthan gum features and properties:
Xanthan gum has good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecule can form a super-bonded band of helical copolymer, forming a fragile colloidal network structure, so it can support the form of solid particles, liquid droplets and bubbles, showing a strong emulsification stability and high suspension capacity.
Xanthan solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is 100 times that of gelatin), and is a highly effective thickener.
Xanthan gum aqueous solution has high viscosity under static or low shear, and its viscosity drops sharply under high shear, but its molecular structure remains unchanged. When the shear force is eliminated, the original viscosity will be restored immediately. The relationship between shear force and viscosity is completely plastic. Xanthan gum pseudoplasticity is very prominent, which is extremely effective for stabilizing suspension and emulsion.
The viscosity of xanthan gum solution will not change greatly with the change of temperature. The viscosity of general polysaccharides will change due to heating, but the viscosity of xanthan gum aqueous solution will hardly change between 10-80 ℃, even if the low concentration aqueous solution still shows stable high viscosity in a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) is heated from 25 ℃ to 120 ℃, and its viscosity is only reduced by 3%.
It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts. As a thickener, suspending agent, emulsifier, stabilizer, it can be used in the food industry.
Xanthan gum is added to many foods as stabilizer, emulsifier, suspending agent, thickener and processing assistant. As long as the added amount is maintained within the range of national standards, it will not cause harm to human health.
Xanthan gum can control the rheology, structure, flavor and appearance of products, and its pseudoplasticity can ensure good taste, so it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, candy, cakes, soup and canned foods.
According to the domestic standards for the use of food additives, xanthan gum can be used in bread, ice cream, dairy products, meat products, jam, jelly and beverages. The specific amount should be known in advance. Consult us for more relevant product matters http://www.jinhao360.com Come on!