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Xanthan gum, also known as xanthan gum, xanthan gum, Xanthomonas polysaccharide, is a kind of single spore polysaccharide produced by fermentation of Pseudoxanthomonas, which is an acidic extracellular heteropolysaccharide composed of 1,4-bond synthesized by Xanthomonas campestris with carbohydrate as main raw material through aerobic fermentation bioengineering technology, cutting off 1,6-glycosidic bond, opening branch chain. Xanthomonas campestris pv. campestris was isolated from the northern research institute of the united states department of agriculture, illinois, in 1952, and was obtained by converting cabbage extract into water-soluble acidic exopolysaccharide.
Xanthan gum is an extracellular microbial polysaccharide produced by fermentation of sugars by Xanthomonas. Because of its special macromolecular structure and colloidal characteristics, it has many functions, and can be used as emulsifier, stabilizer, gel thickener, wetting agent, film forming agent, etc., widely used in various fields of national economy.
Xanthangum gum, commonly known as corn gum or xanthan gum, is a complex polysaccharide produced by the fermentation of sugars (glucose, sucrose, lactose) by the bacterium Xanthomonas campestris.
Xanthan gum is usually made from corn starch, which is an acidic exopolysaccharide composed of straight chain by Xanthomonas campestris with carbohydrate as the main raw material, through aerobic fermentation bioengineering technology, cutting off 1,6-glycosidic bond, opening branched chain and synthesizing straight chain according to 1,4-bond. Xanthomonas campestris pv. campestris was isolated from the northern research institute of the united states department of agriculture, pioril, illinois in 1952, and was obtained by converting cabbage extract into water-soluble acidic exopolysaccharide.
Xanthan gum is white or light yellow powder, with excellent thickening, suspension, emulsification and water solubility, and has good thermal, acid-base stability, so it is widely used in a variety of foods.
(1) Xanthan gum used in baked goods (bread, cake, etc.) can improve the water retention and softness of baked goods during baking and storage to improve the taste of baked goods and extend the shelf life;
(2) Xanthan gum plays a role in tenderizing and improving water holding capacity in meat products;
(3) It has the effect of thickening and stabilizing the structure of food in frozen food;
(4) Adding xanthan gum to jam can improve the taste and water holding capacity and improve the quality of products;
(5) for beverages can play a thickening, suspension, so that smooth taste, natural flavor;
(6) The use of xanthan gum (with guar gum and locust bean gum) in ice cream and dairy products can stabilize the product;
(7) xanthan gum and carrageenan, locust bean gum and other compounds are also commonly used in jelly and candy processing.
