Xanthan gum
Functionality
The presence of anionic side chains on the xanthan gum molecules enhances hydration and makes xanthan gum soluble in cold water.
- Temperature and acid stability: solutions of xanthan gum are not generally affected by changes in pH value. Xanthan gum will dissolve in most acids or bases.
- Viscosity control: the viscosity of xanthan gum is stable at low pH values and at high temperatures for a long period of time, whereas other hydrocolloids lose their viscosity under the same conditions.
- Salt tolerance: viscosity is not affected by the addition of large amounts of salt; for example, in a 250 /l NaCl brine, only a slight increase in viscosity can be observed.
- Freeze/thaw stability: thanks to its water binding capacity, xanthan gum solutions exhibit good freeze/thaw stability.
- Compatibility with other hydrocolloids, especially with locust bean gum and konjac (gel formation) and with guar gum (higher viscosity).
Thanks to the unique rheological and synergetic properties of its aqueous solutions, xanthan gum is used in a large number of applications, as a suspending agent, an emulsion stabilizer, a foam enhancer, or an improver of dough volume.