xanthan gum

Xanthan gum

What xanthan gum used for? How to use it?

What is xanthan gum

xanthan gum also called Hanson gum. it’s a high molecular weight exopolysaccharide produced by microbial fermentation. The Ministry of Health of China officially approved the use of xanthan Gum in 1988. Two years later, it was produced as food grade collagen It is used in meat products, beverage, ice cream, dairy products, pastries, confections, sauces and other food industries.Then what can it used for? Actually it has played an active role in improving the quality of food, adding variety, improving the taste of food and strengthening the stability of food. For example, it can be used to thicken gravy. If you still don’t understand what it is , you may have a check on wiki.

How it works/why is it in food

Because of its unique physical and chemical properties such as high viscosity, acid and Alkali resistance and high temperature resistance, huangding gum is superior to Gelatin, CMC, sodium alginate and Pectin. At the same time, in the use of edible gum with the above differences. xanthan gum is a kind of molecular polymer, its molecule has strong hydrophilicity, if it dispersed unevenly in water, it is easy to form a water-clad layer on the surface of the particle, but it can prevent its interior from continuing to dissolve, it is easy to form a mass, it can prolong the water-dissolving time, and it will affect the using effect Inconvenience to food processing. Here are some ways to dissolve xanthan Gum:

Xanthan gum is use for

Generally, before using it, it is better to prepare xanthan gum into solution. And then participate in the food processing process together with other raw and auxiliary materials. When preparing its solution, be sure to prepare in lanpu Mixing must be done with as little air as possible in the solution.

Second, in practical application, we  can  mix xanthan gum powder with other dry powder materials (such as salt, sugar, monosodium glutamate, milk powder, etc.) more than 10 times. And then add a small amount of water, make it moist, then add water to stir and dissolve.

Third, If the amount of ingredients is small, it can be uniformly removed into the raw material solution after being filtered by a sieve, and then manually stirred evenly

The dosage of Xanthan Gum in food is very important and improper. Because it is the biochemical product of enzyme fermentation, the viscosity of each batch is not the same. Therefore,  we must determine the dosage of Xanthan gum according to the viscosity parameters of each batch.

How to use it?

The amount of gelatin added in general food processing is as follows:

(Only for reference)

Liquid beverage: 0.1 ~ 0.2%

Solid beverage: 0.1~ 0.3%

Canned meat:0.05 ~ 0.15%

Condiments: 0.05 ~ 0.15%

Sauce: 0.1 ~ 0.3%

Pastries: 0.05 ~ 0.1%

Dairy products: 0.1 ~ 0.3%

Ice Cream: 0.1 ~ 0.15%

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