Xanthan gum excellent performance

Xanthan gum is a new type of polysaccharide fermentation products, 1961, first by the United States KELCO company put into industrial production, is now widely used in the food industry.

Xanthan gum since 1996 as a food additive to use, has been widely accepted by the food industry. According to China's use of food additives health standards, xanthan gum can be used for bread, ice cream, dairy products, jams, jelly and other products. Due to the special structure of macromolecules and colloidal properties of xanthan gum, it can be used as an emulsifier, stability, sizing agent, etc. It is internationally recognized as one of the bio-gums with thickening, suspending, emulsifying and stabilizing properties and superior performance , With multiple excellent features:

1, Suspension and emulsification

Xanthan gum has good suspending effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form superconjugated ribbon-shaped helical interpolymer and form a fragile gel-like network structure, so they can support the form of solid particles, drops and bubbles, showing strong emulsifying stability and high suspension ability.

2, good water solubility

Xanthan gum dissolves rapidly in water and has good water solubility. Especially in cold water can also be dissolved, eliminating the need for complicated processing, easy to use. However, due to its strong hydrophilicity, if the water is added and stirring is not sufficient, the outer layer expands into micelles and will prevent the moisture from entering the inner layer, thereby affecting the effect. Therefore, proper application must be taken.

3, thickening

Xanthan gum solution has the characteristics of low concentration and high viscosity (1% aqueous solution viscosity equivalent to 100 times gelatin), is an efficient thickener.

4, pseudoplastic

Xanthan Gum solution has high viscosity under static or low shear, and its viscosity decreases sharply under high shear, but the molecular structure remains unchanged. When the shear force is removed, the original viscosity is restored immediately.

5, the stability of acid and alkali

Xanthan gum solution is very stable to acid and alkali, its viscosity is not affected at PH 5 - 10.

6, the stability of the salt

Xanthan gum solution and many salt solution miscibility, viscosity is not affected.