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Xanthan gum is tasteless, odorless, non-toxic, safe to eat, and easily soluble in water. In industrial production, it is mainly used as a thickening agent, but also as a suspending agent, emulsifier, and stabilizer. So far, xanthan gum is considered to be the most superior biological glue in the world. It is widely used in food, fruit juice, beverage, feed, cosmetics, medicine, ceramics, fire protection, petroleum and other industries. Its market growth potential exceeds all Hydrophilic glue. This article describes the use of xanthan gum as a food additive.
Used in various salt soda cheese, diluted salt soda, seasonings (such as shrimp paste, oyster sauce, salad dressing). The stabilizing effect of xanthan gum is obviously better than other glues. It has strong thermal stability. Normal low-temperature disinfection will not respond to it. It can be used in various salt soda cheeses, pulp cheeses, animal egg white cheeses, etc., with a dosage of 0.08%-0.3%.
Xanthan gum's high-quality salt resistance, acid and alkali resistance can completely replace the conservative thickening agent powder in shrimp paste, supplement the deficiency of small powder accumulation, and make the shrimp paste fine and uniform, improve the wall hanging and color, and extend the shelf life . For flavored sauces such as fruit sauce and bean sauce, xanthan gum is used as a thickening agent and stabilizing agent to make the sauce consistent, easy to spread, not easy to agglomerate, easy to fill, and enhance the taste.
Xanthan gum is used as an emulsifier in cheese to prevent oil layering and improve the stability of cheese, prevent protein accumulation, and its emulsifying ability can also be used as a foam stabilizer, such as brewing beer. After the introduction of 0.02% xanthan gum in the emulsification system based on soy protein, the emulsification is significantly improved, and the mixed system has high shear rate and thermally induced high viscosity characteristics.
As a stable high-viscosity filler, xanthan gum can be widely used in the processing of various types of snacks, bread, dried cakes, preserves and other foods. Without changing the original flavor of the food, it can better maintain the shape of the food, ensure food a longer shelf life and a better taste, which is beneficial to the diversification of food and the consumption of light industrialization. In the consumption of various frozen foods, xanthan gum has the functions of preventing water loss, delaying deterioration, and prolonging the shelf life.
Xanthan gum is used as an emulsification stabilizer in frozen foods. In ice cream and ice cream, xanthan gum can adjust the viscosity of the mixture to make it have a uniform and stable composition. Because the relationship between the viscosity of xanthan gum and the temperature has plasticity and shearing properties, the viscosity decreases and the resistance decreases during the processing operation, which is beneficial to the process. In the cooling aging stage, the viscosity recovers, which is beneficial to increase the expansion rate and prevent the formation of large ice crystals in the ice cream tissue, making the ice cream smooth and delicate. At the same time, the freeze-thaw stability of the product is improved, and the cream and water are evenly mixed when melting, and no slurry separation phenomenon occurs. The general aging time is 2～3h. The dosage is 0.2% to 0.4%.
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