Xanthan gum

Xanthan gum is a kind of monospore polysaccharide produced by the fermentation of Pseudoxanthomonas, which is mainly composed of carbohydrates by the black rot of Brassica oleracea The raw material is subjected to aerobic fermentation bioengineering technology to cut 1,6-glycosidic bonds and open the branched chains, and then press the 1,4-bonds to synthesize an acidic extracellular heteropolysaccharide composed of linear chains. Xanthomonas black rot was isolated from the U.S. Department of Agriculture's North Research Institute in Peoria, Illinois in 1952, and obtained by converting the cabbage extract into water-soluble acidic extracellular heteropolysaccharide.

Xanthan gum is a kind of extracellular microorganism produced by carbohydrates intoxicated by Xanthomonas. Due to its special macromolecular structure and colloidal properties, it has multiple functions and can be used as an emulsifier, stabilizer, gel thickener, sizing agent, film forming agent, etc., and is widely used in various fields of the national economy.

(1) Xanthan gum is used in baked foods (bread, cakes, etc.) to improve the water retention and softness of baked foods during baking and storage to improve the taste of baked foods and extend shelf life;

(2) Xanthan gum plays a role in tenderizing and improving water retention in meat products;

(3) It has the function of thickening and stabilizing food structure in frozen food;

(4) Adding xanthan gum to the jam can improve the taste and water-holding capacity and improve the quality of the product;

(5) It can be used in beverages to thicken and suspend, make the taste smooth and natural flavor;

(6) Using xanthan gum (combined with guar gum and locust bean gum) in ice cream and dairy products can make the products stable;

(7) Xanthan gum, carrageenan, locust bean gum, etc. are also commonly used in jelly and candy processing.