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Your current position:China ChuangLian Edible Gum Website » Colloid » Xanthan gum

  • Xanthan gum
  • Alias : 
  • Classification :  Microbial Gum
  • Pageviews : 244
  • what is  Xanthan gum
  • Xanthan gum is a natural biopolymer produced by fermentation of sugar, dextrose, corn syrup or starch by Xanthomonas campestris. Xanthan gum is used as a stabilizer in many applications to provide excellent particulate suspension, emulsion stability, visc
  • Introduction of colloid :
  • Properties:

    Xanthan gum is soluble in both hot and cold water. The key advantages to using xanthan gum are that it imparts high viscosity solutions at low concentrations, it is stable over a wide range of pH levels and temperatures, and it is compatible with applications containing salt and enzymes.

    Solutions of xanthan gum exhibit a pseudoplastic rheology; as shear forces are increased, the viscosity decreases and as shear forces are decreased, the apparent viscosity increases again. This characteristic is employed to suspend particles at rest and stabilize emulsions while promoting ease of pumping and pouring.

    Xanthan gum is synergistic with locust bean gum and tara gum to form thermo-reversible gels, and with guar gum to provide enhanced viscosity.

    Uses:

    In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum. Toothpaste often contains xanthan gum, wherein it serves as a binder to keep the product uniform. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.[1]

    Xanthan gum is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a stickiness that would otherwise be achieved with the gluten.

    In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.

    In cosmetics, xanthan gum is used to prepare water gels, usually in conjunction with bentonite clays. It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties. Xanthan gum is a common ingredient in fake blood recipes, and in gunge/slime.

  • References:
  • 1. cuisine, m. (2014). Xanthan Gum. Retrieved from modernist cuisine: http://www.modernistcookingmadeeasy.com/info/modernist-ingredients/more/xanthan-gum

    what is colloid encyclopedia?

    Is a knowledge channel gathered edible gum industry product knowledge , covering the basic information of the products and their structure, properties, characteristics, main usage, application, use method and matters needing attention, information of industrial applications and so on. Meanwhile,set-top recommendations for the new varieties, new technology and new discovery of colloid.

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