Following its approval as a food additive, xanthan gum found man uses in the food industry, since at low concentrations it provides storage stability, water-binding capacity and esthetic appeal.
Xanthan gum is an anionic branched polyelectrolyte. The backbone consists of α (1-4) D-glucopyranose glucan.
The unique physical and physiological properties of xanthan gum make it one of the most versatile hydrocolloids for use in a host of food.
These properties result in products with longer shelf life, improved flow, consistently, viscosity, better texture and a pleasing appearance.
It is used as a stabilizer for dressings. Ideally the product has high yield value and strong pseudoplasticity.
In syrup and toppings, the rheological properties of xanthan gum provide ease of pouring and excellent cling.
The uniform viscosity of xanthan from 5 to 70° also helps yield a uniform texture and good stability. Xanthan gum can be used to control the rheological properties of mayonnaise.
In chocolate syrups, the cocoa powder remains uniformly suspended, eliminating settling and ensuring consistency.
The xanthan gum also used in sauces, relishes, canned soups and dairy product. Its heat stability and excellent stabilizing and suspension properties are important in canned foods. Typically, xanthan gum is used in fruit juices to help to suspend the fruit particles, to prevent oil ringing and to provide good viscosity without masking the natural flavor of the fruit.
In gravy or sauces, xanthan gum binds the water so strongly that it helps to delay the formation of a surface skin.
Xanthan gum in food
