The general structure of xanthan gum consists of a cellulose backbone with trisaccharide side chains. Repeated pentasaccharide units are formed by two molecules of glucose, two molecules of mannose (a carbohydrate), and one molecule of glucuronic acid (an oxidized glucose molecule).
Xanthan gum is completely soluble in hot or cold water, is quickly hydrated when dispersed and facilitates water retention producing highly viscous solutions at low concentration. Its rheological behavior enables xanthan to contribute to good sensory qualities, including mouth-feel and flavor release in food.
Good solubility and stability of xanthan gum under acidic or alkaline conditions, its stability in the presence of salts and its enzymes resistance, make of xanthan gum as one of the major polymers used in the food industry. Xanthan gum is used in a variety of food items as a stabilizer, thickener, and emulsifier with 29 texturizing attributes, typically at concentrations of 0.05% to 0.5% by weight of the processed food.
Xanthan gum solutions are highly pseudoplastic and have almost no hysteresis. This pseudo-plasticity improves the sensory characteristics (mouthfeel, flavour release, etc.) of final product and ensures a high degree of mixing, pumping and discharge.
Xanthan
gum in food processing
