Brief Introduction of Xanthan Gum
Xanthan Gum, which is mainly made from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris 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 dglucopyranose glucan, D-mannose and D-glucuronic acid. The molecular structure of Xanthan Gum is as below:
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. Comparing with other kinds of gum, xanthan gum has many advantages.
1. Outsanding 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 οC temperature and 2-12 PH, xanthan gum can keep its viscosity and other properties 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 bio-synthesis gum, xanthan gum is much more environmental friendly than chemosynthesis gum. |
