Xanthan gum, also known as xanthan gum, xanthan gum, and xanthomonas polysaccharide, is a monospore polysaccharide produced by the fermentation of Pseudoxanthomonas. It has multiple functions due to its special macromolecular structure and colloidal properties. , can be used as emulsifier, stabilizer, gel thickener, wetting agent, film forming agent, etc., widely used in various fields of national economy.
Used in industry as a stabilizer, thickener and processing aid for a variety of purposes, including canning and bottled foods, bakery foods, dairy products, frozen foods, salad dressings, beverages, brewing, confectionery, pastry Color accessories, etc. When making food, it is easy to flow, easy to pour and pour, easy to pipe, and reduces energy consumption.
As a food additive, xanthan gum has been accepted by many countries. This kind of polysaccharide can significantly improve the texture, taste and appearance quality of food by controlling the rheological behavior of the product, and increase its commercial value. Stabilizers, suspending agents, emulsifiers, thickeners, binders and high value-added, high-quality processing raw materials. Specifically, it can be summarized as the following aspects.
1. Acid-resistant and salt-resistant thickening stabilizer
It is used in various fruit juice drinks, concentrated fruit juices, and seasonings (such as soy sauce, oyster sauce, and salad dressings). The stabilization effect of xanthan gum is obviously better than that of other gums. It has strong thermal stability, and it will not be affected by general high-temperature sterilization. It can be used in various fruit juice drinks, pulp drinks, vegetable protein drinks, etc., with an dosage of 0.08%~ 0.3%. Xanthan gum's excellent salt resistance, acid and alkali resistance can completely replace the traditional thickener starch in soy sauce, overcome the shortcomings of starch precipitation, and make soy sauce fine and uniform, improve wall hanging and coloring properties, and extend shelf life , jam, bean paste and other flavored sauces, use xanthan gum as a thickening and stabilizing agent to make the sauce uniform, good in coating and mixing, non-caking, easy to fill, and improve the taste.
2. Emulsifier
is used as an emulsifier in various protein drinks, milk drinks, etc., to prevent oil-water stratification, improve protein stability, and prevent protein precipitation. It can also use its emulsifying ability as a foaming agent and foam stabilizer, such as Used in beer making etc. After adding 0.02% xanthan gum to the bean protein-based emulsification system, the emulsification property is obviously improved, and the mixed system has high shear rate and heat-induced high viscosity characteristics.
3. Filler
As a stable high-viscosity filler, it can be widely used in the processing of various snacks, bread, biscuits, candies, etc., without changing the traditional flavor of the food, so that the food has better shape retention and longer life. The shelf life and better taste are conducive to the diversification and industrial scale production of these foods. In the production of various frozen foods, xanthan gum has the functions of preventing water loss, delaying aging and prolonging the shelf life.
4. Emulsion stabilizer
is used as an emulsification stabilizer in frozen food. In ice cream and ice cream, xanthan gum can adjust the viscosity of the mixture, so that it has a uniform and stable composition, and the tissue is smooth and soft. Due to the relationship between the viscosity and temperature of xanthan gum It has plasticity and shearing properties, so the viscosity decreases during the processing operation, and the resistance decreases, which is beneficial to the process. In the cooling and aging stage, the viscosity recovers, which is conducive to increasing the expansion rate and preventing the formation of large ice crystals in the ice cream tissue. Make ice cream The taste is smooth and delicate. At the same time, the freeze-thaw stability of the product is improved, and the cream and water are evenly mixed when melting, and no slurry separation phenomenon occurs. The general aging time is 2 to 3 hours. The dosage is 0.2% to 0.4%.
5. Applied to pasta products
Xanthan gum is used in pasta products. It is an additive worth promoting. In the production of dried noodles, ramen and instant noodles, xanthan gum is added to enhance the gluten strength of the dough. The extruded dough sheet has toughness, reduces the broken rate during drying, and improves the taste of the product. In frying, it can also save oil and reduce costs. Adding xanthan gum to the quick-frozen dumpling wonton skin can improve the taste of the product, reduce rotten skin and soup mixing; Water retention, to ensure that the product is cooked thoroughly in boiling water, the soup has a strong aroma, and can improve and improve the taste. Xanthan gum is used as an additive in bread and cakes, which can increase the softness and extend the shelf life of the product.
https://www.arshinefood.com/detail/Industry-Information/xanthan-gum-in-food-industry.html
APPLICATION INTRODUCTION OF XANTHAN GUM IN FOOD INDUSTRY
Xanthan gum, also known as xanthan gum, xanthan gum, and xanthomonas polysaccharide, is a monospore polysaccharide produced by the fermentation of Pseudoxanthomonas. It has multiple functions due to its special macromolecular structure and colloidal properties. , can be used as emulsifier, stabilizer, gel thickener, wetting agent, film forming agent, etc., widely used in various fields of national economy.
Used in industry as a stabilizer, thickener and processing aid for a variety of purposes, including canning and bottled foods, bakery foods, dairy products, frozen foods, salad dressings, beverages, brewing, confectionery, pastry Color accessories, etc. When making food, it is easy to flow, easy to pour and pour, easy to pipe, and reduces energy consumption.
As a food additive, xanthan gum has been accepted by many countries. This kind of polysaccharide can significantly improve the texture, taste and appearance quality of food by controlling the rheological behavior of the product, and increase its commercial value. Stabilizers, suspending agents, emulsifiers, thickeners, binders and high value-added, high-quality processing raw materials. Specifically, it can be summarized as the following aspects.
1. Acid-resistant and salt-resistant thickening stabilizer
It is used in various fruit juice drinks, concentrated fruit juices, and seasonings (such as soy sauce, oyster sauce, and salad dressings). The stabilization effect of xanthan gum is obviously better than that of other gums. It has strong thermal stability, and it will not be affected by general high-temperature sterilization. It can be used in various fruit juice drinks, pulp drinks, vegetable protein drinks, etc., with an dosage of 0.08%~ 0.3%. Xanthan gum's excellent salt resistance, acid and alkali resistance can completely replace the traditional thickener starch in soy sauce, overcome the shortcomings of starch precipitation, and make soy sauce fine and uniform, improve wall hanging and coloring properties, and extend shelf life , jam, bean paste and other flavored sauces, use xanthan gum as a thickening and stabilizing agent to make the sauce uniform, good in coating and mixing, non-caking, easy to fill, and improve the taste.
2. Emulsifier
is used as an emulsifier in various protein drinks, milk drinks, etc., to prevent oil-water stratification, improve protein stability, and prevent protein precipitation. It can also use its emulsifying ability as a foaming agent and foam stabilizer, such as Used in beer making etc. After adding 0.02% xanthan gum to the bean protein-based emulsification system, the emulsification property is obviously improved, and the mixed system has high shear rate and heat-induced high viscosity characteristics.
3. Filler
As a stable high-viscosity filler, it can be widely used in the processing of various snacks, bread, biscuits, candies, etc., without changing the traditional flavor of the food, so that the food has better shape retention and longer life. The shelf life and better taste are conducive to the diversification and industrial scale production of these foods. In the production of various frozen foods, xanthan gum has the functions of preventing water loss, delaying aging and prolonging the shelf life.
4. Emulsion stabilizer
is used as an emulsification stabilizer in frozen food. In ice cream and ice cream, xanthan gum can adjust the viscosity of the mixture, so that it has a uniform and stable composition, and the tissue is smooth and soft. Due to the relationship between the viscosity and temperature of xanthan gum It has plasticity and shearing properties, so the viscosity decreases during the processing operation, and the resistance decreases, which is beneficial to the process. In the cooling and aging stage, the viscosity recovers, which is conducive to increasing the expansion rate and preventing the formation of large ice crystals in the ice cream tissue. Make ice cream The taste is smooth and delicate. At the same time, the freeze-thaw stability of the product is improved, and the cream and water are evenly mixed when melting, and no slurry separation phenomenon occurs. The general aging time is 2 to 3 hours. The dosage is 0.2% to 0.4%.
5. Applied to pasta products
Xanthan gum is used in pasta products. It is an additive worth promoting. In the production of dried noodles, ramen and instant noodles, xanthan gum is added to enhance the gluten strength of the dough. The extruded dough sheet has toughness, reduces the broken rate during drying, and improves the taste of the product. In frying, it can also save oil and reduce costs. Adding xanthan gum to the quick-frozen dumpling wonton skin can improve the taste of the product, reduce rotten skin and soup mixing; Water retention, to ensure that the product is cooked thoroughly in boiling water, the soup has a strong aroma, and can improve and improve the taste. Xanthan gum is used as an additive in bread and cakes, which can increase the softness and extend the shelf life of the product.
https://www.arshinefood.com/detail/Industry-Information/xanthan-gum-in-food-industry.html
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