Xanthan gum

Xanthan gum is a polysaccharide obtained by fermentation with the help of bacteria Xanthomonas campestris. It has exceptional qualities as a rheology regulator in aqueous systems and a stabilizer for emulsions and suspensions. Xanthan gum is a very powerful thickener whose effect does not depend on acids, salts, heating or mechanical stress. It is well soluble in both hot and cold water.

In the frozen food industry, xanthan gum prevents syneresis (moisture separation) and maintains a consistent viscosity during freeze-thaw cycles and heating. In packaged semi-finished products, xanthan gum improves dimensional stability and prevents packaging from getting wet. In the production of sauces, xanthan reduces the loss of aroma during heat treatment.

When xanthan gum is added to bakery products, their specific volume and freshness preservation period increase, they crumble less and are less susceptible to damage during transportation. In the production of glazes, xanthan gum improves the gloss of glazes, their adhesion and breakage resistance. It also slows down the sugar crystallization and increases resistance to moisture fluctuations.

It is recommended to use xanthan gum either separately or in combination with other thickening and stabilizing agents (guar gum, locust bean gum, carrageenan, alginate, etc.) as part of complex stabilizers.

Appearance

Powder colored from white to grayish, tasteless and odorless.

Recommended Dosages

0.02-0.5% of the weight of the finished product

Method of Application

Gradually add xanthan gum to the product or to an aqueous solution, stirring vigorously. To avoid clumping, it is recommended to pre-mix xanthan gum with the prescribed amount of dry components (sugar, salt, etc.).