Complaint
Product Name | Xanthan gum |
Category | Food Additives |
Analysis | HPLC |
Storage | Keep in a cool and dry place, well-closed, away from moisture or direct sunlight. |
1. The typical rheological properties increase with the shear rate, and the viscosity decreases and the glue liquid thins due to the destruction of the colloidal network. However, once the shear force disappears, the viscosity can be restored, so it has good pumping and processing performance. Xanthan gum is widely used in the beverage industry because it can be used to add xanthan gum to the liquid that needs to be thickened. It is not only easy for the liquid to flow in the transportation process, but also can restore the required viscosity after being stationary.
2. High viscosity liquid containing 2% ~ 3% xanthan gum at low concentration, with viscosity up to 3 ~ 7Pa·s. Its high viscosity makes it have a broad application prospect, but at the same time it brings trouble to the post-processing of production. Monovalent salts such as 0.1%NaCl and bivalent salts such as Ca and Mg can slightly reduce the viscosity of low-viscosity solutions with less than 0.3%, but increase the viscosity of high-concentration colloidal solutions.
3. Heat resistant xanthan gum has almost no change in viscosity over a wide temperature range (-98 ~ 90ºC). Even if the solution was kept at 130ºC for 30min after cooling, the viscosity of the solution did not change significantly. After repeated freeze-thaw cycles, the viscosity of the glue did not change. In the presence of salt, the solution has good thermal stability. At high temperature, if a small amount of electrolyte, such as 0.5%NaCl, is added, the viscosity of the adhesive solution can be stabilized.
4. The viscosity of acid-resistant and alkaline xanthine glue solution is almost independent of pH. This unique property is not available in other thickening agents such as carboxymethyl cellulose (CMC). If the concentration of inorganic acid in the glue solution is too high, the glue solution is unstable. At high temperature, acid hydrolyzes polysaccharide, and the viscosity of glue drops. The content of NaOH is more than 12%, which can make xanthan gum gelling or even precipitation, and the concentration of sodium carbonate is more than 5%, which can also cause gelling.
5. Anti-enzyme hydrolysis xanthan gum skeleton has the unique ability not to be hydrolyzed by enzymes due to the shielding effect of side chains.
6. Compatible xanthan gum can be mixed with most commonly used food thickener solutions, especially with alginate, starch, carrageenan, carrageenan gum, solution viscosity in the form of superposition increase. It shows good compatibility in aqueous solution with many kinds of salts. But high metal ions, high pH will make it unstable, adding complex agents can prevent the occurrence of incompatibilities.
7. Soluble xanthan gum is easily soluble in water, but insoluble in polar solvents such as alcohol and ketone. It dissolves easily in water over a wide range of temperature, pH, and salt concentrations. Its aqueous solution can be prepared at room temperature. Air mixing should be minimized during agitation. If the xanthan gum in advance with some dry substances such as salt, sugar, monosodium glutamate, and so on, and then wet with a small amount of water, finally add water and stir, so that the preparation of the glue better performance. It can be dissolved in many organic acid solutions and has stable properties.
8. Xanthan gum solution with 1% dispersibility has a supporting force of 5N/m2, which is an excellent suspension agent and emulsifying stabilizer in food additives.
9. Water-retaining xanthan gum has good water-retaining and fresh-keeping effects on food.
Xanthan gum is a commonly used food additive that serves multiple functions in various applications. Here are some of its main functions:
Thickening Agent: Xanthan gum is known for its ability to create a viscous and gel-like consistency when added to liquids. It helps to improve the texture and mouthfeel of sauces, dressings, and other liquid-based products.
Stabilizer: In food and beverage products, xanthan gum can help prevent separation of ingredients and maintain a stable and homogenous mixture. It is particularly useful in dairy products, such as ice cream and yogurt, where it helps to prevent ice crystal formation and improve texture.
Emulsifier: Xanthan gum can aid in creating stable emulsions, where two immiscible substances (such as oil and water) are combined and remain mixed together. This property is beneficial in various food products, like salad dressings and sauces, where it helps to create a smooth and uniform texture.
Suspension Agent: Xanthan gum can prevent solid particles from settling at the bottom of liquid products. It allows the particles to remain evenly dispersed, enhancing the overall appearance and consistency of the product.
Gluten Substitute: Xanthan gum is frequently used in gluten-free baking as a substitute for the binding and elastic properties of gluten. It helps to improve the texture and structure of gluten-free bread, cakes, and other baked goods.
Prevents Syneresis: Syneresis is the separation of liquid from a gel or solidified substance. Xanthan gum can help prevent this phenomenon by absorbing excess liquids and maintaining the desired texture and consistency.
