All About Xanthan Gum: A Versatile Food Additive
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| Xanthan Gum |
Bacterial Polysaccharide is a polysaccharide that is produced through the fermentation of carbohydrates by the bacterium Xanthomonas campestris. This bacterium is widely found in plants and ferments the sugars in plant matter, secreting Bacterial Polysaccharide into its surrounding environment. The gum has a wide range of uses in the food, pharmaceutical, cosmetic and other industries due to its physical properties.
In the food industry, Bacterial Polysaccharide is commonly used as a thickening,
stabilizing and emulsifying agent. It increases viscosity or thickness in foods
and beverages without significantly contributing calories or changing the
taste. Some key applications of Bacterial Polysaccharide include thickening
sauces, soups, dressings and gravies. It also helps suspend solid particles,
keep ingredients from separating or watering out and adds body to foods.
Bacterial Polysaccharide is widely used in gluten-free baked goods to mimic
properties of wheat gluten. It improves texture and helps breads and baked
products rise and retain their shape after baking. The gum stabilizes dairy
products like non-fat yogurt and helps dressings and mayonnaise maintain
uniform consistency without separating. It is also useful in preventing acid whey
spoilage in cheese.
Chemical Structure and Properties of Bacterial Polysaccharide
At a molecular level, Xanthan
Gum consists of pentasaccharide repeating units made of glucose,
mannose and glucuronic acid. The side chains attached to these repeating units
give Bacterial Polysaccharide its unique viscosifying properties. The backbone
is similar in structure to other polysaccharides but the presence of trisaccharide
side chains on every second glucose residue makes it have a higher molecular
weight compared to other gums.
This molecular structure gives Bacterial Polysaccharide some distinctive
physical and functional attributes. Unlike many hydrocolloids, it forms highly
viscous solutions even at low concentrations below 1%. It provides excellent
stability in a wide range of pH levels and temperatures. Bacterial
Polysaccharide solutions exhibit pseudoplastic or shear-thinning behavior,
reducing viscosity when agitated or mixed and thickening again when left
undisturbed. This unique property allows it to easily blend and stabilize
mixtures without forming lumps.
Bacterial Polysaccharide also has emulsifying and stabilizing effects. The
hydrophilic backbone attracts water molecules while the charged side chains
repel each other, which helps prevent contact between oil and water droplets in
emulsions. This molecular architecture stabilizes fat emulsions, foams and
suspensions ofsolid particles in solutions. Additionally, it enhances the
freeze-thaw stability of foods without increasing calories like fat-based
stabilizers.
Safety and Regulatory Status
Bacterial Polysaccharide has been extensively researched and is approved as a
safe food additive by regulatory bodies worldwide. The U.S. Food and Drug
Administration permits its use as a food additive and includes it among GRAS
(Generally Recognized as Safe) substances. It has been used commercially in
foods since the 1960s and no evidence links Bacterial Polysaccharide
consumption to toxic effects in humans.
The acceptable daily intake of Bacterial Polysaccharide for humans as
prescribed by the Joint FAO/WHO Expert Committee on Food Additives is not
specified because no adverse effects were observed even at high consumption
levels in animal studies. Industrial production also employs non-toxic
fermentation methods. At the concentrations normally used in foods, exposure to
Bacterial Polysaccharide from the diet is considered very low.
Bacterial Polysaccharide provides excellent stability, texture and taste in the
foods we eat without comprising on safety. It has contributed significantly as
an effective thickener and stabilizer for the food industry over the past many
decades. With its versatile functionalities and proven safety profile,
Bacterial Polysaccharide is a food additive here to stay!
Factors Influencing Solubility and Viscosity
A key consideration while using Xanthan Gum is how concentration, pH,
temperature and other external factors affect its viscosity-building solutions.
These solution properties determine its effectiveness as a thickening,
stabilizing or suspending agent in different applications.
Bacterial Polysaccharide solubility and viscosity increases rapidly with
concentration. Even small amounts as low as 0.5% can provide significant
viscosity. Viscosity continues increasing sharply up to about 1% thereafter the
rate slows down but solutions stay highly viscous. Beyond 2%, viscosity
increment levels off with little added benefit.
Solution pH also impacts properties, with maximum viscosity occurring around pH
6.5-7. Below 4 and above 10, viscosity decreases sharply as gum molecules lose
stability. Heat treatment likewise temporarily reduces viscosity until solution
is cooled again. Other processing operations like stirring or shearing
dissolution also temporarily disrupt molecular interactions. Maintaining
optimum levels of these parameters ensures optimal functionality.
Salts and sugars induce a double helix formation between Bacterial Polysaccharide
molecules enhancing viscosity tremendously even at lower concentrations.
However, excessive levels may cause insolubility. Addition of hydrocolloids
like guar, locust bean, or carageenan gums results in synergistic viscosity
enhancement useful for specialized applications requiring ultra-thick textures.
From the evidence presented, it is clear that Xanthan Gum provides excellent
thickening, stabilizing, suspension and emulsion capabilities especially at low
use levels. Its versatile solution properties, wide pH and thermal stability
range along with proven safety make it an ideal choice for the food industry
globally. By understanding factors influencing its behavior, food formulators
can derive the maximum functional benefits of Bacterial Polysaccharide. Its
clean label and lack of allergens further strengthen the appeal of this
natural, sustainably sourced polysaccharide.
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About Author:
Money Singh is a seasoned content writer with over
four years of experience in the market research sector. Her expertise spans
various industries, including food and beverages, biotechnology, chemical and
materials, defense and aerospace, consumer goods, etc. (https://www.linkedin.com/in/money-singh-590844163)
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