Does anyone know the application principle of xanthan gum thickener?

Xanthan gum thickener is a high molecular weight anionic polysaccharide polymer generated by starch after fermentation, its unique molecular structure makes it widely used in food, oil field exploitation, daily chemicals, drugs, building materials and other industries, its main function is thickening, suspension, emulsification (improving taste), stabilization, etc. In cosmetics and detergents, it can be quickly diffused and absorbed, making it feel smooth; In shampoos and hair care products, it has a suspension stabilizing effect and can increase foam; In **, because of its good adhesion and high resting viscosity, it is easier to adhere to ** and easy to peel off. Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin), and it is a highly effective thickener.

Xanthan gum aqueous solution has high viscosity under static or low shear action, stability to acid and base, stability to salt and stability to enzymatic hydrolysis reaction.

Xanthan gum is a thickener. Xanthan gum is a food additive.

It is a thickener allowed to be used by the state and belongs to carbohydrates.

A broad category. There is no enzyme in the human body to break down xanthan gum, so basically xanthan gum will not be absorbed and utilized by the body, but will be excreted from the body normally with the body. The thickener molecule contains many hydrophilic groups, such as hydroxyl and carboxyl groups.

Amino and carboxylic acids, etc., can be associated with water molecules.

Hydration occurs. Usually, food thickeners are polymer hydrophilic colloidal substances.

Introduction:

It has unique rheology, good water-soluble reed, stability to heat and acid and alkali, and good compatibility with a variety of salts, as a thickener, suspending agent, emulsifier, stabilizer, can be widely used in more than 20 industries such as food, petroleum, medicine, etc., is currently the world's largest production scale and extremely widely used microbial polysaccharides. Thickeners are a general term for a class of substances that can be thickened, and xanthan gum is one of the orange beams among thickeners.

Be. Xanthan gum, commonly known as corn sugar gum and Hansheng gum, is a kind of sugar, a complex polysaccharide produced by the fermentation of Xanthomonas xanthopsporus in wild rapeseed, usually made from corn local dry starch. Xanthan gum is a white or light yellow powder, with excellent thickening, suspension, emulsification and water solubility, and has good heat, acid and alkali stability, and is mostly used as a thickener and emulsion stabilizer in food processing.

Be. Xanthan gum, commonly known as corn sugar gum and Hansheng gum, is a kind of sugar, which is produced by the fermentation of Xanthomonas flavona in wild rape, usually made from corn starch. Xanthan gum is a white or light yellow powder, with excellent thickening, suspension, emulsification and water solubility, and has good heat, acid and alkali stability, and is mostly used as a thickener and emulsion stabilizer in food processing.

Xanthan gum is produced by extracellular microorganisms produced by the intoxication of sugars by Xanthomonas bacterium. Due to its special structure and colloidal properties of macromolecules, it has a variety of functions and can be used as an emulsifier, stabilizer, gel thickener, sizing, film forming agent, etc.

According to the "Hygienic Standards for the Use of Food Additives": xanthan gum can be used in beverages; Bread, dairy products, meat products, jams, jellies, fancy sauces, noodles, pastries, biscuits, shortening, instant coffee, fish products, ice cream, popsicles, ice cream. Xanthan gum is used in the food industry as a thickener, emulsifier and molding agent for a wide range of uses.

Xanthan gum, as a quality improver for cakes, can increase the volume of cakes, improve the structure of cakes, make the void size of cakes uniform and elastic, and prolong the shelf life of cakes. Adding a small amount of xanthan gum to cream products and dairy products can make the product structure firm, easy to slice, easier to release fragrance, and delicate and refreshing taste. When added to beer, it can make it foam well.

Xanthan gum is also used in foods such as canned food, ham sausages, biscuits, dim sum, instant noodles, jellies, and meat products.

Xanthan gum is a thickener. Xanthan gum, also known as Hansheng gum, is a kind of polymer polysaccharide with special physical and chemical properties. It has a double helix starvation macro structure, the chemical properties are very stable, the general protease, amylase, cellulase, etc. are difficult to degrade, it is not sensitive to acid and alkali, salt, temperature, can also be dissolved in cold water and hot water, can adapt to different application environments.

Xanthan gum is an extracellular microbial polysaccharide produced by the fermentation of sugars by Xanthomonas bacterium. Due to its special macromolecular structure and colloidal properties, it can be used as an emulsifier, stabilizer, gel thickener, sizing, film forming agent, etc., and is widely used in various fields of the national economy.

Xanthan gum is a white or light yellow powder, with excellent thickening, suspension, emulsification and water solubility, and has good heat, acid and alkali stability, so it is widely used in a variety of foods. Xanthan gum is a food additive that can be added according to national regulations, which is non-toxic and harmless.

Xanthan gum has a very special property, that is, as long as you add a little bit of rotten water, it will immediately become sticky. To exaggerate, juice with xanthan gum becomes jam, and milk with xanthan gum is like old yogurt.