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|CAS No.:||11138-66-2||E Number:||E415|
|Function:||Emulsifier, Thickener, Stabilizer, Filler, Binder|
xanthan gum e415 food additive xanthan gum in food application
Xanthan gum has been accepted by many countries as a food additive E415. It has become an important stabilizer, suspending agent, emulsifier, thickener, binder and processing raw material with high added value and high quality in the fields of beverages, cakes, jelly, canned food, seafood and meat products processing. It can be summarized as the following aspects.
Xanthan gum used in beef:
Xanthan gum improves the water retention of beef mainly based on two aspects. One is that xanthan gum itself is a hydrocolloid, which penetrates into beef tissue to increase the water retention capacity of muscles; the other is that the water retention of meat can be achieved through the gel-like structure of protein. And electrostatic interaction, among which myosin in the muscle structural protein plays a decisive role in its water retention.
pH value is an important parameter to measure beef quality. It not only affects the palatability, tenderness, cooking loss and shelf time of beef, but also has significant correlation with beef's moisture content, meat color and flavor. When the muscle pH is close to its protein isoelectric point (5.0-5.5), the mechanical strength of the meat is the greatest, the tenderness is poor, and the water retention is also low. Production usually requires that the pH value of meat deviates from its isoelectric point. Soaking beef with xanthan gum solution can increase the PH value of its muscles. Therefore, adding xanthan gum will help improve the water retention and texture quality of beef.
The maximum shearing force of beef can reflect the tenderness of beef. The smaller the shearing force, the better the tenderness. Therefore, 0.5% xanthan gum infusion can improve the tenderness of beef. The reason may be: Xanthan gum can chelate Ca2+, which may promote Ca2+ in muscle cells to transfer into sarcoplasm, thereby activating calpain in sarcoplasm, promoting the hydrolysis of muscle protein, resulting in z-line in muscle fiber structure It disintegrates until it disappears, and ruptures the sarcomeres and small myofibrils, thereby tenderizing the muscle.