Xanthan gum, commonly known as corn gum or Hansheng gum, is a complex polysaccharide produced by fermentation of sugars (glucose, sucrose, lactose) by Xanthomonas campestris in wild rapeseed. Xanthan gum is usually made from corn starch and is mainly made from carbohydrates by Brassica napus Xanthomonas campestris. Through aerobic fermentation biotechnology, 1,6-glycosidic bonds are cut off, branching chains are opened, and straight chains are synthesized by pressing 1,4-bonds to form an acidic extracellular polysaccharide. Xanthan gum is a white or light yellow powder with excellent thickening, suspension, emulsification, and water solubility, as well as good thermal and acid-base stability, making it widely used in various foods. Xanthan gum can dissolve quickly in water and has good water solubility. Especially soluble in cold water, it eliminates the need for complicated processing and is convenient to use.
However, due to its strong hydrophilicity, if water is added directly but not stirred thoroughly, the outer layer will absorb water and expand into micelles, which will prevent water from entering the inner layer and affect its effectiveness. Therefore, it is necessary to pay attention to correct use. Yellow gum dry powder or mixed with salt, sugar and other dry powder excipients, then slowly added to the stirring water to make a solution for use. Xanthan gum solution has the characteristic of low concentration and high viscosity (the viscosity of a 1% aqueous solution is 100 times that of gelatin), making it an efficient thickener. The xanthan gum solution has high viscosity under static or low shear conditions, and exhibits a sharp decrease in viscosity under high shear conditions, but the molecular structure remains unchanged. The viscosity of xanthan gum solution does not change significantly with temperature changes. The viscosity of xanthan gum aqueous solution remains almost unchanged between 10-80 ℃, and even low concentration aqueous solutions exhibit stable high viscosity over a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) is heated from 25 ℃ to 120 ℃. Its viscosity only decreases by 3%.
Xanthan gum solution is very stable to acidity and alkalinity, and its viscosity is not affected between pH 5-10. There is a slight change in viscosity when pH is less than 4 and greater than 11. Within the range of PH3-11, the maximum viscosity is within 10% of the minimum value. Xanthan gum can dissolve in various acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid, and 25% phosphoric acid. These xanthan gum acid solutions are quite stable at room temperature and the quality of the product remains unchanged for several months. Xanthan gum can also dissolve in sodium hydroxide solution and has thickening properties. The resulting solution is very stable at room temperature. Xanthan gum can be degraded by strong oxidants such as perchloric acid and persulfuric acid, and the degradation accelerates with increasing temperature. Xanthan gum solution can be mixed with many salt solutions (potassium salts, sodium salts, calcium salts, magnesium salts, etc.), and its viscosity is not affected. Under high salt concentration conditions, even in saturated salt solutions, its solubility is maintained without precipitation and flocculation, and its viscosity is almost unaffected. The stable double helix structure of xanthan gum endows it with strong antioxidant and anti enzymatic abilities. Many enzymes such as proteases, amylases, cellulases, and hemicellulases cannot degrade xanthan gum. However, during the dissolution process of xanthan gum, due to the rapid swelling of the particle surface to form a viscous adhesive layer, it is easy to cause clumping, which reduces the overall dissolution rate and is limited in some application fields. At present, xanthan gum is mainly used for dry heat treatment when mixed with starch to improve its viscosity, inhibit gelatinization, thermal stability and other physical and chemical properties. This includes dry heat treatment of cassava starch, corn starch, potato starch, etc. with xanthan gum, where the hydroxyl groups of starch molecules crosslink with the carboxyl groups of xanthan gum molecules, causing changes in physical and chemical properties.
01
The application and dosage of xanthan gum in food processing
Xanthan gum is a shear thinning pseudoplastic fluid, and its viscosity gradually increases with the increase of mass concentration. It shows a trend of first decreasing and then increasing with the increase of temperature, and is beneficial for food shape preservation during processing; Xanthan gum is a thermo reversible gel; The freeze-thaw stability of xanthan gum is good, but its water holding capacity is not good. It should be selected and used according to specific situations in food processing. According to the hygiene standards for the use of food additives in China, xanthan gum can be used in moderation in various foods according to production needs. The dosage in some foods is summarized as follows: 1. Application in beverages
Xanthan gum has good hydrophilicity and stability to temperature, acid, alkali, and salt. It can quickly dissolve in aqueous solutions and form a stable sol, increasing the viscosity of the beverage, improving its stability and particle suspension. For example, in liquid beverages, the usage amount is 0.1-0.3%, which plays a role in thickening, suspension, and improving sensory quality; Adding 0.1-0.3% to solid beverages makes the product easier to shape and enhances its taste. The effects of adding 0.004%, 0.006%, 0.008%, 0.010%, and 0.012% xanthan gum on the stability of mango juice beverages were determined. The results showed that the TSI stability index of beverages showed a trend of first decreasing and then increasing. At a dosage of 0.008%, the TSI index was the smallest and the beverage stability was the highest. And when it is compounded with CMC 9 and Jieleng gum in amounts of 0.012%, 0.050%, and 0.015% respectively, the best flavor, taste, and stability effects are achieved and higher than the common mango juice beverages on the market. Adding xanthan gum to peanut milk beverage, it was found that the emulsifying properties of peanut milk beverage were significantly improved, and the larger the amount of xanthan gum added, the better the emulsifying properties. Duyu conducted orthogonal experiments by adding different amounts of carboxymethyl cellulose sodium, pectin, xanthan gum, and guar gum to lactic acid bacteria beverages. The results showed that xanthan gum had a certain impact on the stability of lactic acid bacteria beverages. 2. Application in grain and grain products
Dough is formed by adding a small amount of water to flour and kneading it for a period of time, relying on gluten protein to maintain a certain shape. Xanthan gum has a strong water absorption ability. It can combine with water to form a viscous gel, and combine with starch particles and gluten protein to form a three-dimensional space network structure, thus increasing the water holding capacity of the dough, strengthening the strength of gluten, and improving the stability of the dough. The usage amount in noodle products is generally 0.03-0.08%, which plays a role in enhancing toughness, water retention, and extending shelf life. He Chengyun et al. added a certain amount of xanthan gum to Mantou, and found that xanthan gum reduced the hardness, adhesion and chewiness of Mantou, but increased the elasticity, cohesion and resilience. When the amount of xanthan gum added was 0.10%, the effect of improving the texture of Mantou was the best. Adding an appropriate amount of xanthan gum to noodles can increase the binding between gluten protein and starch granules, and improve the compactness of the dough structure. Feng Junmin et al. found in their research on frozen noodles that xanthan gum can increase the maximum tensile strength of frozen noodles, reduce the melting enthalpy and freezing water content of frozen noodles during storage, prevent damage to the gluten film of frozen noodles, and improve the stability of noodles. In addition, adding xanthan gum to quick-frozen dumplings or Wonton skins can improve the taste of noodles, reduce the rotten skins and soup mixing during cooking, and adding a certain amount of xanthan gum to the filling can make the filling soup rich and full. 3. Application in baked goods
Xanthan gum is a polysaccharide containing a large number of hydroxyl groups, which is a hydrophilic colloid that can interact with gluten proteins to form a composite spatial network structure, significantly improving the water holding capacity of gluten proteins and enhancing the strength of dough, thereby increasing the water holding capacity, elasticity, and softness of baked goods, improving taste, and extending shelf life. The usage in cakes is generally 0.1-0.3%, which increases micropores, looseness, and extends shelf life; The usage in bread is generally 0.1-0.2%, with the function of being soft and most suitable for black bread containing coarse fiber. The experiment showed that after adding 0.05%~0.10% xanthan gum to the cake and placing it for 7 days, the hardness and hardness change rate of the cake were smaller than those of the blank control group, and the hardness change rate of the cake with adding 0.10% xanthan gum was the smallest, indicating that adding 0.10% xanthan gum can delay the aging of the cake. Research has found that adding an appropriate amount of xanthan gum, especially 0.6%, to bread can better improve bread taste, increase bread production, and delay bread aging. We studied the effect of complex pairing of xanthan gum with guar gum, hydroxypropyl methylcellulose (HPMC), and sodium alginate on bread quality. The results showed that when xanthan gum, sodium alginate and HPMC were mixed at the ratio of 1 ∶ 2 ∶ 6, the baking quality and anti-aging properties of bread could be improved better. 4. Application in Frozen Beverages
Xanthan gum can stabilize emulsions within the range of -18~100 ℃, inhibit the migration of water molecules, control the growth rate of ice crystals, make ice cream taste soft and delicate, and increase the viscosity of ingredients, making ice cream have good plasticity, shape retention, viscosity, and softness. The usage amount in ice cream is generally 0.1-0.3%, which has the effects of multiple micropores, no ice cream, shortening aging time, and making the product tissue delicate. Research has shown that xanthan gum can significantly improve the expansion rate, viscosity, and melt resistance of soft ice cream, while reducing product hardness. Zheng Meixia et al. added xanthan gum FJAT 10151 DTJZ to yogurt ice cream and found that it can significantly improve the melting resistance and expansion rate of ice cream, and inhibit the growth of ice crystals. 5. Application in seasoning
Xanthan gum has good water solubility and can quickly dissolve in water to form a sol, playing a thickening role. It also has strong stability to heat, acid, alkali, and salt, so it can be added to seasoning for use. For example, the usage of soy sauce and oyster sauce is generally 0.05-0.1%, which has good salt resistance, increases viscosity, is suitable for making seasoning sauce, enhances wall adhesion and adhesion. Tao Decai added xanthan gum to the process of spicy and fresh dew seasoning to maintain the stability of the spicy and fresh dew aqueous solution system. The viscosity test was conducted by mixing 0.05%~0.40% xanthan gum with other small ingredients such as salt, malic acid, I+G, etc. The results showed that the viscosity increased with the increase of xanthan gum addition. When the addition amounts are 0.2%, 0.3%, and 0.4%, there is no sediment at the bottom of the spicy fresh dew bottle, and there is no wall hanging or layering phenomenon on the bottle wall. When preparing seafood sauce, Cen Jianwei and others found that adding only starch requires more starch and the resulting seafood sauce is prone to clumping after being left for a long time. When 4% starch is mixed with 0.25% xanthan gum, not only can the desired consistency be achieved, but also the phenomenon of long-term clumping can be avoided. Wang Yan et al.'s research shows that the combination of xanthan gum and modified starch can further improve the stability, viscosity, and glossiness of tomato sauce, and give it a delicate taste. Chen Chunxiang added xanthan gum to soy sauce, resulting in a rich color, thick body, and better color and grade. 6. In dishes
Using a 0.1% to 0.2% xanthan gum solution instead of water to prepare sauce can improve the glossiness, flavor, and insulation properties of the sauce. Moreover, this good sensory state does not change with temperature and exhibits a certain degree of sensory stability. Adding 1% starch content of xanthan gum to the hanging paste of fried products can increase the crispness and swelling of the skin of the fried products. This not only increases the volume of the fried products, but also makes the sauce more easily attached, exhibiting a better flavor effect.
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Usage of xanthan gum
Xanthan gum, due to its strong hydrophilicity, if added directly to water without sufficient stirring, the outer layer absorbs water and expands into micelles, thereby preventing water from entering the inner layer and affecting its effectiveness. Therefore, it is necessary to pay attention to correct use: Take one part of xanthan gum and mix it with ten or more other dry ingredients, such as flour, starch, sugar, monosodium glutamate, salt, etc. in food production. Then slowly pour it into the stirring water, soak for about two hours, and continue stirring until completely dissolved. 03
Conclusion
Xanthan gum, as a microbial extracellular polysaccharide, is not digested by the human body and has low calories. Therefore, it can be used as a good dietary fiber in functional foods. However, currently, the production, research and application of food grade xanthan gum in China are not deep enough. In the future, it is still necessary to continuously improve production processes, improve production efficiency and xanthan gum quality, and reduce production costs. In addition, it is necessary to strengthen the research and development of xanthan gum products and expand the application of xanthan gum.
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2024-07-11
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