Xanthan gum-related knowledge

Xanthan gum, also known as xanthan gum, Hansen gum, or Xanthomonas polysaccharide, is a kind of monosporous polysaccharide produced by the fermentation of pseudoxanthoma spp. By Xanthomonas campestris with carbohydrate as the main raw material, by aerobic fermentation bioengineering technology, cut the 1,6-glycosidic bond, open the branched chain, in the 1,4-bond synthesis of straight chain composed of an acidic extracellular heteropolysaccharide. Let me take you to know more about xanthan gum.

Here is the content list:

• Molecular structure of xanthan gum

• Physical properties of xanthan gum

• Synergistic properties of xanthan gum

• Uses of Xanthan Gum

Molecular structure of xanthan gum

Xanthan gum is a high molecular weight heteropolysaccharide. It is composed of a glucose group with a main chain similar to cellulose and added side chains of trihalides. The xanthan gum molecule has a helical structure when in the solid state. The side chain consists of mannose, which contains acetyl, glucuronide, and mannose terminal units that are linked to the pyruvate group.

Generally, about one out of every two branches contains a pyruvate group, but the ratio of pyruvate to acetate depends on the sub-strain of Xanthomonas used and the fermentation conditions. The glucuronide and pyruvate groups make the xanthan tape highly negatively charged. The presence of anionic side chains enhances the hydration of xanthan gum molecules and improves the solubility of xanthan gum in cold and hot water.

Physical properties of xanthan gum

Xanthan gum is soluble in cold and hot water and is generally unaffected by changes in ph. Xanthan gum is soluble in most acids or bases. Xanthan gum, like all hydrogels, binds to water. The viscosity of xanthan gum is stable over time at low ph and high temperatures and is not affected by the addition of large amounts of salt. Xanthan gum solutions have good water binding ability and good freeze-thaw stability. By itself, xanthan gum can greatly increase the viscosity of any liquid as long as its concentration is very low. At high concentrations, it forms a mucilaginous paste that looks like a gel but is not a gel.

Synergistic properties of xanthan gum

Xanthan gum has synergistic properties with acacia bean gum, konjac gum, and guar gum. Due to its unique rheological and synergistic properties in aqueous solutions, xanthan gum is used as a suspending agent and emulsion stabilizer, foam enhancer, or dough volume improver for many applications. The viscoelasticity between the xanthan gum and the locust bean gum is due to the cross-linking between the smooth region of the locust bean gum and the disordered segment of the xanthan gum.

Uses of xanthan gum

Xanthan gum is one of the most successful hydrocolloids due to its unique features, especially in difficult environments such as acids, high salt, and high shear stress. A good use for xanthan gum is in sauces, as it prevents water from leaching out of the sauce. Xanthan gum is also used in gluten-free baking. Increasing the viscosity of the liquid helps prevent synergistic effects in gels, prevents ice crystals from forming in frozen goods, and helps stabilize emulsions and foams. Xanthan gum is a popular ingredient in gluten-free foods because it gives baked goods some of the texture that gluten gives.

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