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Application of Water Solubility of Xanthan Gum in Food Processing

1. The application of xanthan gum in beverages


Xanthan gum has good hydrophilicity, good stability to temperature, acid and alkali, and salt. It can quickly dissolve in water and form a stable sol, increase the consistency of the beverage, and improve the stability and particle suspension of the beverage.


For example, adding 0.1-0.3% xanthan gum to liquid beverages has the effect of thickening, suspending and improving quality; adding xanthan gum to solid beverages makes the product easier to shape and enhance the taste.


2. Application of xanthan gum in frozen food


Xanthan gum can act as a stabilizing emulsifier in the range of -18~100 ℃, inhibit the migration of water molecules, control the growth rate of ice crystals, make the ice cream soft and delicate, and increase the viscosity of the ingredients, making the ice cream have good plasticity, shape retention performance, viscosity and flexibility.


The use amount of xanthan gum in ice cream is generally 0.1-0.3%, which plays a role of keeping them microporous, no ice crystals, fresh, and have fine taste.


Xanthan gum (Chinese) can significantly increase the expansion rate, viscosity, and melting resistance of ice cream, and reduce the hardness of the product. Xanthan gum FJAT-10151-DTJZ is added to yogurt ice cream, and it is found that it can significantly improve the melting resistance and expansion rate of ice cream, and inhibit the increase of ice crystals.


3. The application of xanthan gum in condiments


The xanthan gum water solubility is good. It can quickly dissolve in water to form a sol, play a role in thickening, and has strong stability to heat, acid, alkali and salt, so it can be added to seasonings.


For example, the use amount of xanthan gum in soy sauce and oyster sauce is generally 0.05-0.1%, which has good salt tolerance, increases consistency, and reduces wall hanging and adhesion of sauces.


The combination of xanthan gum and modified starch can further improve the stability, viscosity and gloss of tomato sauce, and give tomato sauce a delicate taste. Xanthan gum is added to the soy sauce, and the obtained soy sauce is rich in color, not easy to hang on the container wall, easier to color the food, and has a better grade.

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