Explain food applications of xanthan, Biology

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Explain Food Applications of xanthan

  • Xanthan gum is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations, endowing it with weak-gel properties. It hydrates rapidly in cold water without lumping to give a reliable viscosity, encouraging its use as thickener, stabilizer, emulsifier and foaming agent. The consistent water holding ability may be used for the control of syneresis and in freeze-thaw situations. Its most important property being its very high low-shear viscosity coupled with its strongly shear-thinning character. The relatively low viscosity at high shear means that it is easy to mix, pour and swallow but its high viscosity at low shear lends stability to colloidal suspensions. Being relatively unaffected by ionic strength, pH (1 - 13) or temperature it may be used in such products such as salad dressings.
  • Xanthan gum gives enhanced mouthfeel with full bodied taste.
  • Due to its unusual heat stability, xanthan gum is very useful in heat processed food systems containing sauces and gravies.
  • Canned tuna, chicken, ham, potato and macaroni salads have been formulated with retortable salad dressings containing xanthan gum. The addition of xanthan gum is able to maintain freeze-thaw stability for five or more cycles. The freeze-thaw stability of starch based salad dressings can be also maintained by the addition of 0.1% Xanthan gum.
  • In tomato, pickle, onion or mustard relishes, xanthan gum is exceptionally effective in reducing liquor drainage. Neither the acid nor the salt content of these products is able to reduce the water holding abilities of xanthan gum.
  • It is utilized for the stabilization of law calorie and other aerated desserts, instant milkshakes, breakfast drinks, soups and sauces. A bakery filling type product can be stabilized with a combination of xanthan gum, locust bean gum and 2% starch.
  • In comparison with several other colloids, xanthan gum has a detectable depressing effect on the sweetness intensity of sucrose, while it has no effect on the taste of citric acid, saccharine, caffeine and sodium chloride.

 


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