Xanthan gum
Introduction.:
Xanthan gum is a polysaccharide used as a food additive and rheology modifier. It is produced by fermentation of glucose or sucrose by the xanthomonas campestris bacterium.
Xanthan gum known as the "industrial MSG", this kind of microbial polysaccharides has the world's largest production scale and extremely wide range use.
It was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, which involved the screening of a large number of biopolymers for their potential uses. It was brought into commercial production by the Kelco Company under the trade name Keltrol in the early 1960s. It was approved for use in foods after extensive animal testing for toxicity in 1968. It is accepted as a safe food additive in the USA, Canada, Europe, and many other countries, with E number E415.
Xanthan Gum (food grade) can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of food and beverage products. Meanwhile, xanthan Gum can extend the shelf life of products, simplifying the filling and sterilization during the course of production. Little consume of xanthan Gum can save lots of production cost and increase the profit rate.
Product Identification.:
Product name: Xanthan gum
Molecular Formula: (C35H49O29)n
CASE NO: 11138-66-2
EINECS: 234-394-2
Product Grade: Food grade
Physical & Chemical Properties.:
1, Tasteless, odorless & safety: U.S. Food and Drug Administration in 1969 had approved xanthan gum used in food in 1983, FAO also had approved xanthan gum as the world's use of food additives, and not limits of its adding amount.
2, High viscosity: Compared with other multi-sugar solution, even in low concentrations but also have a very high viscosity, 1% aqueous solution viscosity is equivalent to gelatin 100 times, so it can be used as a good thickening and stability in agent.
3, Unique rheology: Under the shearing, the solution viscosity decreased rapidly, once the shearing lifted, the solution viscosity will immediately be restored, this feature gives foods such as ice cream, ham, sausage, juice and vegetable protein beverages, baked goods with a good taste. This feature also makes xanthan gum widely used in oil drilling and exploitation.
4, Good thermal stability: In a higher temperature range (-18-130 ℃) and preserving its unique features is the good accessories for production of frozen food and bakery.
5, Stability in acid-base: The viscosity is unaffected by acid-base effects, in the PH value of 1-12 can maintain the context of the original features, so it has a broad range of applications.
6, Strong anti-oxidant and anti-enzyme effect: It can still play a role even in the sodium hypochlorite, hydrogen peroxide, biological activity enzymes existence.
7, Compatibility: It can mixed with guar gum, Cassia bean gum and produce a useful synergy. This kind of adhesive can produce gel effect under certain conditions.
8, with high concentrations of salts, sugars coexist, remained stable in the thickening system.
9, It has a good suspension for the insoluble solids and oil droplets.
10, Microwave stability: It has formed a stable system, even if thaw in the microwave also have no impact on its performance.
Application.:
|
Applications |
Proportioning (%) |
Functionalities |
|
Fruit Juice Beverage |
0.2 -0.3 |
Thicker, Suspension Agent, Improve Mouth-Feeling & Flavor-Releasing |
|
Dairy Drink |
0.01- 0.2 |
Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent |
|
Canned Fruit |
0.2 - 0.3 |
Thickener, Suspension Agent, Extend Shelf Life, Improve Mouth-Feeling & Appearance |
|
Ice Cream |
0.1- 0.3 |
Increase Micro-hole, Ice Crystallization Resistance, Improve Mouth-Feeling & Stability |
|
Jelly |
0.5 - 2.5 |
Water-Keeper, Improve Thicker, Increase Flexibility, Especially for Multi-Layer Jelly |
|
Gel Food |
0.5 - 1.5 |
Thicker, Promote Gel Formation, Improve Thicker |
|
Soy Sauce & Oyster Sauce |
0.05 - 0.1 |
Thicker, Salt Tolerance, Oxidation Resistance, Improve Stickiness |
|
Salad Dressing |
0.1- 0.3 |
Thickener, Shape-Keeper, Dehydrate Resistance, Improve Mouth-Feeling |
|
Frozen Food |
0.1 - 0.2 |
Thaw Stability, Thickener, Shape-Keeper, Fresh-Keeper & Dehydrate Resistance |
|
Sausage & Luncheon Meat |
0.2 - 0.3 |
Convenient for Filling & Shape Formation, Dehydrate Resistance, Tenderizing Food. |
|
Canned Meat |
0.1-0.2 |
Keep Flavor, Gelling Agent, Prolong Shelf Life, Convenient for Later Processing |
|
Instant Food |
0.2- 0.3 |
Improve Flexibility & Mouth-Feeling, Shape Keeper, Save Oil Consumption |
|
Cheese |
0.2 -0.5 |
Accelerate Curding, Shape-Keeper, Dehydrate Resistance |
|
Bakery Products |
0.1-0.3 |
Heating Stabilizer, Foaming Agent, Improve Mouth-Feeling, Extend Shelf Life. |
|
Dehydrate Food |
0.2- 0.4 |
Accelerate Recovery, Keep Flavor |
|
Pickled Food |
0.2 -0.3 |
Shape-Keeper, Water-Keeper, Water-Keeper, Flavor-Keeper |
Quality standard.: (see table)
The quality conforms to FCC IV Standard.
|
Xanthan gum index |
|
Items |
Index |
|
Appearance |
White-like or light-yellow free flowing powder |
|
Assay |
91-108% |
|
Loss on drying |
≤13% |
|
PH value (1% solution) |
6.0 – 8.0 |
|
1% Solution Viscosity |
≥1200cps |
|
Shearing Ratio |
≥6.0 |
|
Ashes |
≤13% |
|
Pyruvic Acid |
≥1.5% |
|
V1:V2 |
1.02-1.45 |
|
Total Nitrogen |
≤1.5% |
|
Total Heavy Metals |
≤10 ppm |
|
Particle size |
80/120/200 mesh |
|
Shelf life |
2 years |
Packing and Storage .:
1). Packing by 25KG cardboard drums or multiply paper bags, and 1KG in inner hot-sealed plastic bags.
2). Stored in the original drums or bags under the conditions of dry and below 25¡æ,a shelf life of at least 12 months will be achieved. Keeping closed and avoiding long time connection with air after use. Better to be used out within two weeks if the inner package is opened.
3). In view of the strong hydrophilic property, an advising using method should be followed-pouring xanthan gum into water as slowly as possible and making sure it dissolves completely, or fully-mixing xanthan gum with other material at a ratio or 1:10 in preparation for using.
