Shanghai Yifu Food Ingredients Co., Ltd

1. Introduction
Xanthan gum, also known as yellow gum, Hansheng gum, xanthomonas polysaccharide, is a kind of monosporous polysaccharide produced by the fermentation of Pseudoxanthomonas spp., which is composed of xanthoponas in cabbage black rot wild rape with carbohydrates as the main raw material, through aerobic fermentation bioengineering technology, cut off the 1,6-glycosidic bond, open the branched chain, and synthesize a kind of acidic extracellular heteropolysaccharide composed of a straight chain by pressing the 1,4-bond. In 1952, Xanthomonas nigra rot was isolated from the Northern Institute of Peoriel of the Ministry of Agriculture, and the cabbage extract was converted into water-soluble acidic extracellular heteropolysaccharides.
2. Character
White to yellowish powder, soluble in hot and cold water, neutral in solution, dispersed in water, emulsified into a stable hydrophilic viscous colloid. Xanthan gum has high viscosity, high acid, alkali, salt resistance, high heat stability, suspension, thixotropy, etc.
3. Use
· Suspension and emulsification
Xanthan gum has a good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form superbound band-like spiral copolymers, forming a fragile gum-like network structure, so they can support the morphology of solid particles, droplets, and bubbles, showing strong emulsion stabilization and high suspension capacity.
· Good water solubility
Xanthan gum dissolves quickly in water and has good water solubility. Especially it can be dissolved in cold water, which can save complicated processing and is easy to use. However, due to its strong hydrophilicity, if the water is added directly and the stirring is not sufficient, the outer layer absorbs water and expands into a micelle, which will prevent water from entering the inner layer, thereby affecting the play of the role, so it is necessary to pay attention to the correct use. Xanthan gum dry powder or mixed with salt, sugar and other dry powder excipients is slowly added to the stirring water to make a solution.
· Thickening
Xanthan gum solution has the characteristics of low concentration and high viscosity (1 aqueous solution is equivalent to 100 times the viscosity of gelatin), and is a highly effective thickener.