Xanthan gum, as a food additive, has been approved by many countries. It plays an important role of thickener, suspending agent, emulsifier, stabilizer, binder in food and beverage industry.
- Xanthan gum as food thickener and stabilizer
-xanthan gum is commonly used in various drinks (fruit juice beverages, pulp beverages, vegetable protein beverages), concentrated fruit juices, seasonings (such as soy sauce, oyster sauce, salad dressing). The stabilizing effect of xanthan gum is obviously better than other hydrocolloid gums, and it has strong thermal stability. Generally, high temperature sterilization will not affect it. With its excellent salt, acid and alkali resistance advantage, xanthan gum can completely replace the traditional thickener starch in soy sauce, which can overcome the shortcomings of starch precipitation, and can make the soy sauce fine and uniform, improve wall hanging and coloring, and extend shelf life. Xanthan gum is used as a thickening and stabilizing agent in jams, bean pastes and other flavor modulation sauces, which makes the sauce body uniform and good mixing properties. And keeps not agglomerate, and easy to fill, and improves taste.
- Emulsifier in food
As an emulsifier in protein beverages and milk beverages, xanthan gum can prevent oil and water layers and improve protein stability and protein precipitation. It can also use its emulsifying ability as a foaming agent and foam stabilizer in beer. After adding 0.02% of xanthan gum to the emulsification system based on legume protein, the emulsification is obviously improved, and the mixed system has high shear rate and heat-induced high viscosity characteristics.
- Food filling agent
Xanthan gum is high viscosity filling agent, widely used in snacks, bread, confectionery, candies. Xanthan gum can improve its shelf life and its taste. And xanthan gum can prevent water loss, delaying aging, and extending shelf life in frozen foods.