Xanthan gum
Xanthan gum is a kind of extracellular microbial polysaccharide produced by the fermentation of saccharides by Xanthomonas.
Because of its macromolecular special structure and colloidal properties, and has a variety of functions, can be used as emulsifier, stabilizer, gel thickening agent, infiltrating agent, film forming agent, etc., widely used in various fields of national economy.
(1) The use of xanthan gum in baked foods (bread, cakes, etc.) can improve the water retention and softness of baked foods during baking and storage, so as to improve the taste of baked foods and extend the shelf life;
(2) Xanthan gum plays the role of tenderizing and improving water holding capacity in meat products;
(3) It has the function of thickening and stabilizing food structure in frozen food;
(4) Adding xanthan gum to jam can improve the taste and water holding capacity, and improve the quality of the product;
(5) When used in beverages, it can thicken and suspend, making the taste smooth and natural;
(6) The use of xanthan gum (combined with guar gum and locust bean gum) in ice cream and dairy products can stabilize the product;
(7) Compounding of xanthan gum with carrageenan and locust bean gum is also commonly used in jelly and candy processing.
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