What are the application advantages of xanthan gum as an emulsion stabilizer? Now let us share with you so that we can better understand the characteristics of xanthan gum products.
1. Xanthan gum jelly is used as an emulsion stabilizer in frozen foods. In ice cream and ice cream, xanthan gum can adjust the viscosity of the mixture, so that it has a uniform and stable composition, and the tissue is smooth and soft.
2. Due to the viscosity and temperature of xanthan gum products, it has plasticity and shear properties. Therefore, the viscosity decreases and the resistance decreases during the processing operation, which is beneficial to the process. In the cooling aging stage, the viscosity is restored, which is beneficial to increase the expansion rate, prevent the formation of large ice crystals in the ice cream tissue, and make the ice cream smooth and delicate.
3. At the same time, xanthan gum improves the freeze-thaw stability of the product, and the cream and water are evenly mixed when melting, and no slurry separation phenomenon occurs. The general aging time is 2 to 3 hours; the dosage is 0.2% to 0.4%.
We are a national high-tech enterprise specializing in the research and development, production, sales and logistics of water-soluble colloids. The company's existing leading products are xanthan gum, warm wheel gum, DSTA gum and gellan gum, and the main brands are "ziboxan®" and "zibozan®". Our products have won the autonomous region and municipal science and technology progress awards many times, and have passed ISO9001, ISO22000, IP, BRC, HALAL, KOSHER and other international and domestic quality certifications. If you have any needs, please feel free to consult.
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