| Customization: | Available |
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| CAS No.: | 11138-66-2 |
| Formula: | C35h49o29 |
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1. Acid and salt resistant thickening stabilizer
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The stability effect of xanthan gum is obviously better than other gums, with strong thermal stability, general high temperature sterilization will not affect it, can be used for a variety of fruit juice drinks, pulp drinks, vegetable protein drinks, etc., dosage of 0.08% ~ 0.3%. Xanthan gum has excellent salt resistance, acid and alkaline resistance, which can completely replace the traditional thickening agent starch in soy sauce, overcome the shortcomings of starch precipitation, make soy sauce fine and uniform, improve the wall-hanging property and coloring property, and extend the shelf life. When USED in jam and bean paste, the sauce body is unified, good mixing, no clumping, easy to fill, and improve the taste.
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2. The emulsifier
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Used in various protein drinks, milk drinks, etc., to prevent oil and water stratification and improve the stability of protein, to prevent protein precipitation, can also be used as foaming agent and foam stabilizer, such as used in beer manufacturing.
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3. The filling agent
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Xanthan gum can be used as a stable filling agent with high viscosity, which is widely used in the processing of all kinds of snacks, bread, biscuits, sweets and other foods. Without changing the traditional flavor of food, Xanthan gum can make food with superior conformation, longer shelf life and better taste, which is conducive to the development of new varieties and large-scale production. In the production of various frozen food, xanthan gum has the function of preventing water loss, delaying aging and extending shelf life. |
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4. The stabilizer
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Xanthan gum can be used in ice cream, ice cream, adjust the viscosity of the mixture, uniform mixture is more stable and is advantageous to the processing operations, at the same time in the cooling stage of aging can also increase the rate of inflation, prevent the formation of ice cream organization large ice crystals, lubricating delicate taste of ice cream, general aging time 2-3 hours, dosage of xanthan gum 0.2% 0.4%. |
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5. Pasta additives
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In the production of hanging noodles, ramen noodles and instant noodles, adding xanthan gum can increase the flexibility of dough, reduce the rate of breakage during drying and change the texture of noodles. Xanthan gum is added to frozen dumpling wonton skins to enhance the flavor of the soup. Adding xanthan gum to bread and cake can increase softness and prolong shelf life
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