Xanthan gum in food industry, xanthan gum in ice cream
Guar gum is currently the most widely used thickening gum in ice cream production, but its poor melting resistance, easy biodegradation, low thermal stability and acid stability, bring some quality problems to ice cream production. Among the food modified gums, the thickening property of xanthan gum is second only to that of guar, and it can be dissolved in cold water like guar gum. In addition, xanthan gum also has high heat and acid stability, Outstanding fusion and other characteristics. In the production of ice cream, using xanthan gum as the main component of the thickener can improve and enhance the quality of ice cream ingredients and products.
xanthan gum function in food:
1. Salad dressing: Thicken, shape retention, anti-dehydration, improve taste, and facilitate conditioning
2. Frozen foods: increase freeze-thaw stability, thicken, shape preservation, freshness, and prevent dehydration
3. Sausages, luncheon meat: Improve filling, help shape, prevent dehydration, and tenderize food
4. Canned meat: convenient for conditioning, thickening, maintaining flavor and extending shelf life
5. Instant foods: increase toughness, shape retention, improve chewing feeling, and save fuel consumption
6. Cheese: accelerates curdling, prevents syneresis, and maintains shape
7. Baked foods (bread, cakes): have good temperature resistance, help foaming, moisturize, improve taste, and extend shelf life
8. Dehydrated food: accelerates recovery speed, maintains color and taste
9. Pickled foods: salt tolerance, shape preservation, water retention, quality preservation, taste preservation
10. Canned pets make mixed meat and minced meat easy to solidify and shape
11. Fish and shrimp feed adhesive, suitable for fish and shrimp seedling feed, fish medicine
