Xanthan gum

Description

Xanthan gum is a microbial polysaccharide produced by fermentation of Xanthomonas campestris strains. It is widely use for the food industry due to its unique physical and chemical properties. The following are the main uses and functions of it in the food industry:

Thickener

Xanthan gum is often use for a thickener in the food industry. Which can significantly increase the viscosity of food and improve the texture and taste of food. For example, adding it to baked foods (such as bread and cakes) can improve the water retention and softness of food. Thereby improving the taste and extending the shelf life.

Stabilizer

Xanthan gum has excellent thermal stability and acid and alkali resistance. And can maintain its stability under various extreme conditions. This makes it a stabilizer in foods such as juice drinks, pulp drinks, and plant protein drinks to prevent ingredient separation and ensure the uniformity and stability of the product.

Emulsifier

In dairy products and protein drinks, xanthan gum is use for an emulsifier to prevent oil-water stratification, improve protein stability, and prevent protein precipitation. In addition, it can also be use for a foaming agent and foam stabilizer for beer manufacturing, etc.

Suspending agent

Xanthan gum acts as a suspending agent in frozen foods, which can stabilize the food structure, prevent ice crystals from forming, make the ice cream taste smooth and delicate, and improve the freeze-thaw stability of the product.

Filler

In the processing of snacks, bread, biscuits, candies and other foods, xanthan gum as a filler can make the food have better shape retention, longer shelf life, and better taste without changing the traditional flavor of the food, which is conducive to the diversification and industrial-scale production of food.

Adhesive

Xanthan gum can also be use for an adhesive to cross-link some water-soluble powder substances to improve the texture and film-forming properties of food. For example, in beef processing, it can improve the quality of beef.

Application in specific food processing

In addition to the above-mentioned general functions, xanthan gum also plays an important role in specific food processing. For example, adding xanthan gum to jam can improve the taste and water retention. And improve product quality; using it in beverages can make the taste smooth and the flavor natural.

In summary, It is multifunctional in the food industry. It can not only improve the texture and taste of food, but also improve the stability and shelf life of food. It is an indispensable additive in modern food processing.