Definition and Usage Areas Xanthan gum

Xanthan gum, which is widely used in food applications, is a heteropolysaccharide produced by immersion aerobic fermentation using a bacterium called Xanthomonas campestris, and carbohydrate, a suitable nitrogen source, potassium phosphate and other trace elements constitute the sterile fermentation medium.

The polysaccharide produced at the end of the fermentation stage is precipitated by using isopropyl alcohol and isolated from the environment. The isolated polysaccharide is then centrifuged to remove residual isopropyl alcohol and subsequently dried.

Xanthan gum is ground to powder and packaged after sifting. It contains D-gluco and D-mannose as the predominant hexose, and D-glucuronic acid and pyruvic acid and is prepared as sodium, potassium or calcium salts and its solutions are neutral.

Xanthan gum, a microbial heteropolysaccharide, basically consists of a main polymer skeleton with 1,4-linked β-D-glucose units as in cellulose. In the side chains attached to this skeleton, there is a trisaccharide consisting of one D-glucorinic acid residue between two D-mannose residues. The polymer also contains 4.7% of O-acetyl groups and 3.0-3.5% of pyruvic acid, which is a ketal in the glucose unit.

These side chains, which are found in xanthan gum and make up about 60% of the molecule, can impart many physical and chemical properties specific to xanthan gamma. Due to its side chains, xanthan gum can be fully hydrated even in the cold chain. It is further stated that these side chains make the xanthan gum resistant to hydrolysis.

xanthan gum soluble in water but insoluble in organic solvents; It is used as a rheological control agent in systems containing water and as a stabilizer for emulsions and suspensions. Apart from these, xanthan gam; It retains water, increases freeze-thaw stability, prevents retrogradation of starch and improves shelf life.
Usage areas

• Forming Visible Clear Solutions Even at High Concentrations,
• Dissolving in Both Hot and Cold Water,
• Giving High Viscosity to Solutions Even at Low Polysaccharide Concentrations,
• Minimal Change in Viscosity of Solutions Formed by Xanthan at Wide Temperature Ranges,
• Both in Acidic and Alkaline Solutions dissolution And stable Olması,
• High Salt Concentration owner solution in stable stock of
• Enzymatic Degradation of High Resistance Demonstration of
• a Lubricants Olması,
• Freeze / thaw stability Provision of the Phase
• Extremely Effective emulsion Stabilizers Must,
• Excellent oral taste-Making ,
• Showing Synergistic Properties with Other Hydrocolloids (Guar and Locust Bean Gumla)
• Tomato Paste and Salad Dressings,
• Bakery and Pastry Products,
• Meat Products,
• Beverages,
• Fruit Preparations,
• Powder Products.