Xanthan gum, also known as yellow gum, xanthan gum, and xanthan polysaccharide, is a monospore polysaccharide produced by the fermentation of Pseudoxanthomonas. Due to its special macromolecular structure and colloidal properties, it has multiple functions and can be used as an emulsifier, stabilizer, gel thickener, wetting agent, film-forming agent, etc., and is widely used in various fields of the national economy. Xanthan gum is known as the "industrial MSG" and is currently the world's largest microbial polysaccharide with a wide range of uses.

1.Basic information.

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Chinese name: Xanthan gum Foreign name: Xanthan gum Alias: Xanthan gum; Xanthan gum; Yellow gum.

Chemical formula: C35H49O29, CAS number: 11138-66-2, EINECS number: 234-394-2.

Appearance: White or light yellow powder.

2.Structure.

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Xanthan gum, also known as yellow gum and xanthan gum, is an extracellular acidic heteropolysaccharide produced by fermentation of Xanthomonas. It is a polysaccharide polymer compound composed of D-glucose, D-mannose and D-glucuronic acid in a ratio of 2:2:1, with a relative molecular mass of more than 1 million. The secondary structure of xanthan gum is that the side chain is reversely wound around the main chain skeleton, and the rod-shaped double helix structure is maintained by hydrogen bonds.

3.Properties.

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Xanthan gum is a light yellow to white flowable powder with a slight odor. It is easily soluble in cold and hot water, the solution is neutral, resistant to freezing and thawing, and insoluble in ethanol. It disperses and emulsifies in water to become a stable hydrophilic viscous colloid.

4.Application of Xanthan Gum in Food Industry

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

4.1. Acid-resistant and salt-resistant thickening stabilizer.

Applied in various fruit juice drinks, concentrated fruit juices, and seasonings (such as soy sauce, oyster sauce, and salad dressing). The stabilizing effect of xanthan gum is significantly better than other gums, and it has strong thermal stability. General high-temperature sterilization will not affect it. It 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 alkali resistance of xanthan gum can completely replace the traditional thickener starch in soy sauce, overcome the shortcomings of starch precipitation, and make the soy sauce delicate and uniform, improve the wall-hanging and coloring properties, and extend the shelf life. Jam, bean paste and other flavored sauces use xanthan gum as a thickening stabilizer to make the sauce uniform, good coating and mixing properties, no caking, easy to fill, and improve the taste.

4.2. Emulsifier.

It is used as an emulsifier in various protein drinks, milk drinks, etc. to prevent oil-water stratification and improve protein stability, prevent protein precipitation, and can 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 emulsification system based on soy protein, the emulsification is significantly improved, and the mixed system has high shear rate and heat-induced high viscosity characteristics.

4.3. Filler.

As a stable high-viscosity filler, it can be widely used in the processing of various snacks, bread, biscuits, candies and other foods. Without changing the traditional flavor of the food, it makes the 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 effect of preventing water loss, delaying aging, and extending the shelf life.

4.4. Emulsifier stabilizer.

As an emulsifier stabilizer used in frozen foods, xanthan gum in ice cream and popsicles can adjust the viscosity of the mixture, making it have a uniform and stable composition and smooth texture. Due to the relationship between the viscosity and temperature of xanthan gum, it has plasticity and shear properties. Therefore, the viscosity decreases during processing and the resistance decreases, which is beneficial to the process. In the cooling and aging stage, the viscosity is restored, which is beneficial to increase the expansion rate, prevent the formation of large ice crystals in the ice cream tissue, and make 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 mixed evenly during melting, and no slurry separation occurs. The general aging time is 2 to 3 hours. The dosage is 0.2% to 0.4%.

4.5. Application in flour products.

Xanthan gum in flour products. It is an additive worth promoting. In the production of noodles, ramen, and instant noodles, adding xanthan gum enhances the gluten strength of the dough, the extruded noodles are tough, and the broken rate is reduced during drying. At the same time, the product taste is improved, chewing is gluten-rich, fresh and smooth, and it can also save oil and reduce costs for frying. Adding xanthan gum to quick-frozen dumpling wonton wrappers can improve the taste of the product and reduce rotten skin and soup. Adding 0.05% to 0.1% of the total amount of xanthan gum to stuffing products can help retain water in the soup, ensure that the product is cooked thoroughly in boiling water, and the soup is rich in flavor. It can also improve and enhance the taste. Xanthan gum is an additive ingredient for bread, cakes, etc., which can increase the softness and extend the shelf life of the product.

4.6. 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 foods.

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