Xanthan Gum Food Grade

Xanthan gum also known as xanthan gum, is a microbial extracellular compound produced by Xanthomnas campestris with carbohydrates as the main raw material (such as corn starch) through fermentation engineering. polysaccharides. It has unique rheology, good water solubility, stability to heat and acid and alkali, and good compatibility with various salts. It can be widely used as a thickener, suspending agent, emulsifier, and stabilizer. Used in more than 20 industries such as food, petroleum, and medicine, it is the microbial polysaccharide with the largest production scale and a wide range of uses in the world.

1. Suspending and emulsifying
Xanthan gum has a good suspending effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bonded ribbon-shaped helical copolymers to form a fragile glue-like network structure, so they can support the shape of solid particles, liquid droplets and air bubbles, showing strong emulsification stability and high suspension ability.
2. Thickening
Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin), and is an efficient thickener.
3. Thermal stability
The viscosity of xanthan gum solution will not change greatly with the change of temperature. The viscosity of general polysaccharides will change due to heating, but the viscosity of xanthan gum solution will hardly change between 10-80 °C, even at low concentrations. The aqueous solution still shows stable high viscosity in a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) was heated from 25°C to 120°C. Its viscosity is only reduced by 3%.
4. Stability to acid and alkali
Xanthan gum solution is very stable to acid and alkali, its viscosity is not affected when the pH is between 5-10, and the viscosity changes slightly when the pH is less than 4 and greater than 11. In the range of PH3-11, the difference between the maximum and minimum viscosity is less than 10%. Xanthan gum can be dissolved in various acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum acid solutions are quite stable at room temperature. The quality of the pieces has not changed for several months. Xanthan gum is also soluble in sodium hydroxide solution and has thickening properties. The resulting solution is quite stable at room temperature. Xanthan gum can be degraded by strong oxidants, such as perchloric acid and persulfuric acid, and the degradation is accelerated as the temperature rises.

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