Food Grade Xanthan Gum is Valuable Food Additive

by Charles Jaison Content Developer A polysaccharide that comes in the family of hydrocolloids Xanthan Gum has great binding powers in water. Why is food grade Xanthan Gum important for food manufacturers and suppliers?

Basically Xanthan Gum is a component in the family of hdydrocolloids. It is termed as polysaccharide by the scientists. One of the most important attributes of the gum is that it takes the form of a gel and exudes great binding power several times. That is why food grade Xanthan gum is extremely valuable for food producers and suppliers as food additive.

Xanthan Gum Components

Major components of Xanthan Gum are as follows.

1. Xanthan gum suppliers use carbohydrates that are contained in corns, soy, dairy products, or wheat to manufacture the gum.

2. Bacteria named Xanthomonas campestris is used for production of the gum.

3. Name of the gum is inspired by the name of the bacteria used to create it.

Making of Xanthan Gum

Manufacturing of Xanthan Gum is carried out with the following procedures.

1. Process of fermentation is used with Xanthomonas campestris that is a bacterium.

2. When the bacteria are introduced to carbohydrate components, Xanthum Gum is produced as a byproduct.

3. Isopropyl alcohol is used to segregate the byproduct from the original solution.

4. After segregation the byproduct is dried and then milled into find powder.

5. Byproduct of cheese items, Whey is also widely used to make Xanthan Gum today.

Origin of Xanthan Gum

Initially the gum was discovered by the Department of Agriculture in United States and was approved as one of the common food additives in 1968 by the FDA. A grain and plant product, it contains glucose as well as sucrose. These are two types of sugars that the campestral bacteria can easily ferment.

Use of Xanthan Gum

Considering the importance of food grade Xanthan Gum it may be necessary having a little idea about its uses.

1. In combination with water it forms an extremely viscous gel.

2. It is this viscosity that makes it very useful in improvement of appearance, texture, as well as the stability of food products.

3. A common use of Xanthan Gum is as dressing for salad because it has low fat contents. Thus it constitutes an excellent alternative for fat and oil.

4. Another use of the gum is in frozen desserts because it works well to prevent formation of large ice crystals in the frozen food. The ultimate result is a soft and smooth mouth feel.

5. In foods like pudding, whipped cream, and yogurt it works to improve their bonding and thickness.

6. Xanthan Gum suppresses effects of spices as well as herbs that are ingredients of various sauces. It also prevents various components in the sauces from separating during their storage.

7. In any food product it prevents the water from segregating and settling on top of the food product that is solid or semi-solid.

Xanthan Gum Availability

With so many benefits for food producers and dealers it is natural that Xanthan Gum is in considerable demands. Moreover, they are not only used in food components but also in other products such as shampoos, soaps, as well as various types of beauty products.

That is why the product is available only commercially and the Xanthan Gum suppliers are making hay in their business.

Author Bio:

This article is written by Charles Jaison, who is an experienced content developer and also writes useful articles related to xanthan gum supplier, drilling fluids xanthan gum, polyanionic cellulose supplier, food grade Xanthan Gum and oil drilling xanthan gum.

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Created on Dec 31st 1969 18:00. Viewed 0 times.

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