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Xanthan
Gum
Xanthan
Gum, which is mainly made from starch, is a high molecular weight
polysaccharide produced through fermentation with Xanthomonas
Camperstris under the conditions of special nutrient medium, pH,
O2-supply and temperature, then purified, dried and milled into
white-like or light-yellow free-flowing powder.
The main compositions of Xanthan Gum are D-glucopyranose glucan,
D-mannose and D-glucuronic acid. The molecular structure of Xanthan
Gum is as below:
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X-ray determining indicates that xanthan gum has a
antiparallel double helices conformation, on which its
special properties of water solution base. Xanthan gum can
be widely used in more than twenty industrial fields, such
as food, pharmaceutical,fine chemical,agriculture,oil
drilling and exploitation, and so on. Comparin with other
kinds of gum,xanthan gum has many advantages.
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1、Ourstanding viscosity-enhancing property and solubility in
water. The viscosity of 1% xanthan gum water-solution is 100
times of that of the same concentration of glutin.The
abilities of thickness/viscosity-enhancing are outstanding.
2、Unique pseudo-plasticity rheological
property of xanthan gum makes it high-efficient emulsifier
and stabilizer.
3、Excellent stability to large range of
temperature and PH change. Under the conditions of -18-120℃
temperature and 2-12PH,xanthan gum keep its viscosity and
other properits steady. It can be used as freeze/thaw
stabilizer.
4、Satisfying compatibility with
acid,alkaline,brine,enzyme,surface active
agent,antiseptic,oxidant and other thickener.
5、Good synergistic action when compounding
with guar gum,locust been gum and other gums in proper
ratio.
6、Safety and environment protection.In
1983,FAO/WHO approved xanthan gum as safe food additive and
didn't limit its additional ratio. As a nature biosynthesis
gum,xanthan gum is much more environmental friendly than
chemosynthesis gum. |
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