what is xanthan gum

what is xanthan gum ?

 Xanthan gum powder, mainly made from carbohydrate, is a kind of extracellular polysaccharide produced by the aerobic fermentation of microorganism from Xanthomonas campestris. Its aqueous solution has unique rheological behavior, so-called “shear thinning”. As the shear rate increases, apparent viscosity of the liquored sharply decreases. Otherwise, as the shear rate decreases, apparent viscosity of the liquored can gain reconversion. It is a kind of typical pseudoplastic fluids.

In 1969, FDA listed xanthan gam as food additive. Thereafter, other European countries approved its industrial application. In 1975, the United States Pharmacopeia and quality standards ware made public. In 1983, WHO and FAO approved it as stabilizer, emulsifier, and thickener in food industry. The research of xanthan gum powder started in the late 1970s. In August 1988, the Ministry of Public Health approved the hygienic standard of food –grade xanthan gum powder and it was included in the food additive list. At present, approximately 45 per cent of xanthan gum powder is applied in food processing; another 40 per cent in oil industry and the rest 15 per cent in fields such as farm chemicals, feedstuff, and environmental protection.

Xanthan gum powder is a kind of microorganism exocellular polysaccharide most widely studied and highly commercially applied. Due to its fine characteristics such as the unique shear-thinning property, good thickening property, perfect emulsion stability, high stability in acid, base, heat and repetitive freeze-thawing, and non-toxicity for human body, it has been widely used in more than 10 fields including food, oil, medicine and household chemicals. Its extraordinary stability has greatly extended its application areas.

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On December 3rd, 2012, posted in: Products and Techniques, xanthan gum by Tags:

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