Application

Xanthan gum has been accepted by many countries as a food additive. This polysaccharide significantly improves the texture, taste, and appearance quality of food by controlling the rheological behavior of the product, and enhances its commercial value. It has become an important stabilizer, suspending agent, emulsifier, thickener, adhesive, and high value-added and high-quality processing raw material in fields such as beverages, pastries, jellies, canned foods, seafood, and meat processing. Specifically, it can be summarized as the following aspects.

1. Acid and salt resistant thickening stabilizer

Applied in various fruit juice beverages, concentrated fruit juices, and foods with seasonings such as soy sauce, oyster sauce, and salad dressing. The stability effect of xanthan gum is significantly better than other gums, and it has strong thermal stability. Generally, high-temperature sterilization has no effect on it, and can be used in various fruit juice drinks, pulp drinks, plant protein drinks, etc., with a dosage of 0.08% to 0.3%. The excellent salt resistance, acid and alkaline resistance of xanthan gum can completely replace traditional thickeners such as starch in soy sauce, overcome the shortcomings of starch precipitation, and make soy sauce delicate and uniform, improve wall hanging and coloring properties, extend shelf life. When making sauce with flavors such as jam and soy sauce, xanthan gum is used as a thickening stabilizer to make the sauce uniform, with good mixing ability, no clumping, easy filling, and improved taste.

2. Emulsifier

As an emulsifier, it can be used in various protein drinks, milk drinks, etc. to prevent oil-water stratification, improve the stability of protein, prevent protein precipitation, and also use its emulsifying ability as a foaming agent and foam stabilizer, such as in beer manufacturing. After adding 0.02% xanthan gum to the emulsifying system mainly composed of soy protein, the emulsifying ability was significantly improved, and the mixed system exhibited high shear rate and heat induced high viscosity properties.

3. Fillers

As a stable high viscosity filler, it can be widely used in the processing of various Dim sum, bread, biscuits, candy and other foods. Without changing the traditional flavor of food, it can make food have better shape retention, longer shelf life and better taste, which is conducive to the diversification and industrial scale production of these foods. In the production of various frozen foods, xanthan gum has the function of preventing water loss, delaying aging, and extending shelf life.

4. Emulsion stabilizer

As an emulsification stabilizer applied to frozen foods, xanthan gum can adjust the viscosity of the mixture in ice cream and ice cream, making it have a uniform and stable composition, and a smooth and soft tissue. Due to the plasticity and shear properties of xanthan gum's viscosity and temperature, it reduces viscosity and resistance during processing, which is beneficial for the process. However, during the cooling and aging stage, viscosity recovery is beneficial for improving expansion rate, Prevent the formation of large ice crystals in the ice cream tissue, making the ice cream taste smooth and delicate. At the same time, it improves the freeze-thaw stability of the product, and the cream and water are evenly mixed during melting, without causing slurry separation. The general aging time is 2-3 hours. The dosage ranges from 0.2% to 0.4%.

5. Applied to noodle products

Xanthan gum is used in pasta products. It is an additive worth promoting. In the production of dried noodles, Lamian Noodles and instant noodles, xanthan gum is added to strengthen the strength of the dough. The pressed noodles have toughness, reduce the rate of broken strips when drying, and improve the taste of the products. The products are chewed with muscle, fresh and smooth. For frying, it can also save oil and reduce costs. Adding xanthan gum to the skin of quick frozen Wonton dumpling can improve the taste of the product and reduce the rotten skin and soup mixing degree; Adding 0.05% to 0.1% of the total amount of xanthan gum to filling products can help maintain the water retention of the soup, ensure that the product is cooked thoroughly in boiling water, have a strong aroma, and improve the taste. Xanthan gum is used as an additive in bread, cake, and other ingredients to increase softness and extend the shelf life of the product.

6. Other applications

In addition to the above uses, xanthan gum is also widely used in the processing of meat products, canned fruits and vegetables, and other food products.