Xanthan gum in food applications functions as building up viscosity,suspension, provide stability and improves rheology,easy to pour and enhance cling.In beverages, a slight increase in viscosity imparts the sensation of enhanced body.Partially replacing high concentrations of starch in many food systems with xanthan gum contributes to a more pseudoplastic rheology. The benefits are enhanced flavor release and more satisfying texture.
Xanthan Gum shows good synergistic with galactomannans like Guar, LBG, etc as well as good stability to salts,broad PH and temperature variation.
Batters – In wet prepared batters,xanthan gum reduces flour sedimentation, improves gas retention,imparts enzyme,shear and freeze-thaw stability,and provides uniform coating and good cling.In predusts, xanthan gum improves adhesion and controls moisture migration during frying.In pancake batters,xanthan gum improves spread control,volume,and air retention.
Baked goods – Xanthan gum contributes smoothness, air incorporation and retention,and recipe tolerance to batters for cakes,muffins,biscuits and bread mixs.Baked goods have increased volume and moisture,higher crumb strength,less crumbling and greater resistance to shipping damage.Xanthan gum improves volume,texture and moisture retention in refrigerated doughs,reduced-calorie baked goods and gluten-free breads.
Bakery and pie fillings – Adding xanthan gum to either cold-or hot-processed bakery and fruit pie fillings improves texture and flavor release.The added benefits in cream and fruit fillings include extended shelf stability,freeze-thaw stability and syneresis control.
Beverages – Xanthan gum in dry-mix beverage bases provides enhanced body and quality to the reconstituted drink,along with rapid viscosity development.In addition,it uniformly suspends fruit pulp in prepared drinks to improve product appearance and texture.
Confectionery – Marshmallow toppings containing xanthan gum retain uniform air-cell structure through-out the products’ shelf life,Xanthan gum/locust bean gum blends improve manufacturing efficiency of starch jelly candies by accelerating setting time.
Dairy – Blends of xanthan gum,carrageenan,and galactomannans are excellent stabilizers for a range of frozen and chilled dairy products:ice cream,sherbet,sour cream,sterile whipping cream and recombined milk.These economical blends provide optimal viscosity,long-term stability,improved heat transfer during processing,enhanced flavor release,heat-shock protection and ice-crystal control.
Desserts – Xanthan gum improves structure,provides greater stability during storage,and controls syneresis in desserts like puddings,mousses and flans.
Dietetic foods – Xanthan gum,as a partial replacement for starch,is an excellent bodying and texturing agent for reduced-and low-calorie foods.Low use levels ensure that the desired textural properties can be obtained without excessive gumminess or impaired flavor release.Blends of xanthan gum and galacto-mannans provides a greater range of textural variations.
Dressings – Xanthan gum’s stability to acid and salt,effectiveness at low concentrations,and highly pseudoplastic rheology make it the ideal stabilizer for pourable no-oil,low-oil,and regular salad dressings.Dressings with xanthan gum have excellent long-term emulsion stability and a relatively constant viscosity over a wide temperature range;they pour easily but cling well to the salad.As a partial replacement for starch in regular and reduced-calorie spoonable dressings,xanthan gum imparts desirable body,texture,and freeze-thaw stability,as well as improved flavor release and eating sensation.
Dry mixes – Fine mesh xanthan gum provides rapid,high-viscosity buildup in cold or hot systems and yields excellent texture and flavor release.Fine-mesh xanthan gum permits easy preparation of desserts,salad dressings,dips,soups,milk shakes,sauces,gravies and beverages.
Flavor emulsions – Emulsions prepared with xanthan gum have excellent long-term stability, a smooth,pourable consistency and mix easily into products.
Frozen foods – Stability,syneresis control and consistent viscosity during freeze-thaw cycles and heating are achieved by adding xanthan gum to a variety of frozen products such as whipped toppings,sauces,gravies,batters,entrees,and souffles.
Icings and frostings – Xanthan gum in icings and frostings imparts improved sheen and cling,better spreading characteristics,resistance to cracking,and protection from moisture migration and sugar crystallization.
Relish – The addition of xanthan gum to relish improves the drained weight and virtually eliminates the loss of liquor during handling.In portion-pack relish,xanthan gum keeps the relish and liquor uniformly distributed during fillings and prevents spattering.
Retorting products – Although xanthan gum provides stable high viscosity over a range of temperatures,this viscosity is temporarily reduced at retort temperatures,ensuring good thermal penetration in retorted foods.At the same time,xanthan gum’s excellent viscosity recovery upon cooling provides a uniform,high-quality product.In retort pouch products,xanthan gum also improves filling and reduces splashing and fouling of the critical heat-seal area of the pouch.
Sauces and gravies – Low levels of xanthan gum provide high viscosity in sauces and gravies at both acid and neutral PH.Viscosity is also extremely stable to temperature changes and is maintained under a variety of long-term storage conditons.These sauces and gravies cling to hot foods and have excellent flavor release and appearance.
Syrups and toppings – Xanthan gum promotes ease of pouring and excellent cling to ice cream,fruits,and pancakes.Under refrigerated storage,syrups and toppings retain uniform consistency.Cocoa powder in chocolate syrups remains uniformly suspended.Frozen,nondairy whipped toppings and frozen whipped topping concentrates have firm texture,high overrun and excellent freeze-thaw stability.
Post time: May-18-2021