Brand:NC
Xanthan gum is a polysaccharide used as a food additive and rheology modifier. It is produced by fermentation of glucose or sucrose by the xanthomonas campestris bacterium.
Xanthan gum known as the "industrial MSG", this kind of microbial polysaccharides has the world's largest production scale and extremely wide range use.
It was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, which involved the screening of a large number of biopolymers for their potential uses. It was brought into commercial production by the Kelco Company under the trade name Keltrol in the early 1960s. It was approved for use in foods after extensive animal testing for toxicity in 1968. It is accepted as a safe food additive in the USA, Canada, Europe, and many other countries, with E number E415.
Xanthan Gum (food grade) can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of food and beverage products. Meanwhile, xanthan Gum can extend the shelf life of products, simplifying the filling and sterilization during the course of production. Little consume of xanthan Gum can save lots of production cost and increase the profit rate.
Applications | Proportioning (%) | Functionalities |
Fruit Juice Beverage | 0.2 -0.3 | Thicker, Suspension Agent, Improve Mouth-Feeling & Flavor-Releasing |
Dairy Drink | 0.01- 0.2 | Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent |
Canned Fruit | 0.2 - 0.3 | Thickener, Suspension Agent, Extend Shelf Life, Improve Mouth-Feeling & Appearance |
Ice Cream | 0.1- 0.3 | Increase Micro-hole, Ice Crystallization Resistance, Improve Mouth-Feeling & Stability |
Jelly | 0.5 - 2.5 | Water-Keeper, Improve Thicker, Increase Flexibility, Especially for Multi-Layer Jelly |
Gel Food | 0.5 - 1.5 | Thicker, Promote Gel Formation, Improve Thicker |
Soy Sauce & Oyster Sauce | 0.05 - 0.1 | Thicker, Salt Tolerance, Oxidation Resistance, Improve Stickiness |
Salad Dressing | 0.1- 0.3 | Thickener, Shape-Keeper, Dehydrate Resistance, Improve Mouth-Feeling |
Frozen Food | 0.1 - 0.2 | Thaw Stability, Thickener, Shape-Keeper, Fresh-Keeper & Dehydrate Resistance |
Sausage & Luncheon Meat | 0.2 - 0.3 | Convenient for Filling & Shape Formation, Dehydrate Resistance, Tenderizing Food. |
Canned Meat | 0.1-0.2 | Keep Flavor, Gelling Agent, Prolong Shelf Life, Convenient for Later Processing |
Instant Food | 0.2- 0.3 | Improve Flexibility & Mouth-Feeling, Shape Keeper, Save Oil Consumption |
Cheese | 0.2 -0.5 | Accelerate Curding, Shape-Keeper, Dehydrate Resistance |
Bakery Products | 0.1-0.3 | Heating Stabilizer, Foaming Agent, Improve Mouth-Feeling, Extend Shelf Life. |
Dehydrate Food | 0.2- 0.4 | Accelerate Recovery, Keep Flavor |
Pickled Food | 0.2 -0.3 | Shape-Keeper, Water-Keeper, Water-Keeper, Flavor-Keeper |
