Since xanthan gum was allowed to be used as a food additive in 1996, the uses of xanthan gum in food industry have bacome more and more wide in the food industry because it can provide excellent processing and storage stability at low concentrations.
(1) Xanthan gum is used in baked foods (bread, cakes, etc.) to improve the water retention and softness of baked foods during baking and storage to improve the taste of baked foods and extend shelf life;
(2) Xanthan gum plays a role in tenderizing and improving water retention in meat products;
(3) It has the function of thickening and stabilizing food structure in frozen food;
(4) Adding xanthan gum food additives to the jam can improve the taste and water retention, and improve the quality of the product;
(5) It can be used in beverages to thicken and suspend, make the taste smooth and natural flavor;
(6) Using xanthan gum (combined with guar gum and locust bean gum) in ice cream and dairy products can make the products stable;
(7) Xanthan gum, carrageenan, locust bean gum, etc. are also commonly used in jelly and candy processing.
Xanthan gum dissolves in water. Because it has strong hydrophilicity, if it is directly added to water and the stirring is not sufficient, the outer layer will absorb water and expand into a micelle, thereby preventing water from entering the inner layer and affecting its function. Therefore, attention must be paid use correctly:
Take a portion of xanthan gum and mix it with ten or more other dry ingredients, such as flour, starch, sugar, monosodium glutamate, salt, etc. in food preparation, then slowly pour it into the stirring water and soak for about two hours. Continue to stir until completely dissolved.
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