Stability and texture in one
About xanthan gum
Xanthan gum is a versatile, natural thickener and stabilizer derived from the fermentation of sugar by the bacterium Xanthomonas campestris. It is known for its excellent gelling and emulsifying properties, which make it a popular additive in the food industry. Xanthan gum is often used in sauces, dressings, baked goods and gluten-free products to improve texture and increase stability.
It has a high water-binding capacity and can be effective at both low and high temperatures. In addition, xanthan gum is gluten-free and therefore ideal for people with gluten intolerance. In addition to the food industry, it also has applications in the cosmetics and pharmaceutical industries, where it serves as a thickener and stabilizer in various formulations.
Properties of xanthan gum
1. Thickening and gelling:
- Xanthan gum has a high viscosity, which makes it an effective thickening agent that can stabilize large amounts of liquid in small quantities.
2. Stability:
- It remains stable over a wide pH range (from acidic to alkaline) and at different temperatures, making it versatile in application.
3. Water binding ability:
- Xanthan gum can bind large amounts of water, resulting in improved moisture retention in foods and preventing dehydration.
4. Emulsifying properties:
- It stabilizes emulsions by preventing the separation of oil and water phases, which is beneficial in sauces and dressings.
5. Gluten-free functionality:
- Xanthan gum supports the structure and texture of gluten-free products by improving elasticity and moisture.
6. Temperature insensitivity:
- It remains stable under heat, making it ideal for cooking and baking applications.
7. Digestibility:
- Xanthan gum is safe for most people, but should be avoided in large quantities as it can have a laxative effect.
8. Viscosity change:
- The viscosity of xanthan gum can be altered by shear forces (e.g. stirring), making it a “pseudoplastic” material.
Versatile areas of application
1. Food industry:
- Thickening agent: Xanthan gum is often used in sauces, dressings and soups to achieve a creamy consistency.
- Gluten-free products: It improves the texture of gluten-free bread and pastries by binding moisture and stabilizing the structure.
- Emulsifier: In mayonnaise and other emulsified products, xanthan gum helps to keep the oil and water phases stable.
2. Cosmetics:
- Xanthan gum is found in lotions, creams and shampoos, where it acts as a thickener and stabilizer to ensure a uniform consistency.
3. Pharmaceutical applications:
- In various medications and dietary supplements, xanthan gum is used as a binder and stabilizer.
4. Industry:
- In the oil and gas industry, xanthan gum is used as a thickener in drilling fluids to increase efficiency in the extraction of raw materials.
5. household applications:
- It is also used in some DIY recipes for homemade cosmetic products and as a thickening agent in special recipes.
Dosage
The recommended dosage of xanthan gum can vary depending on the application, but here are some general guidelines:
1. Foods:
- Sauces and dressings: 0.5 to 1.5% of the total mass. This means about 0.5 to 1.5 grams of xanthan gum per 100 grams of product.
- Baked goods: 0.5 to 2 % of the amount of flour. In gluten-free recipes, up to 3 % can be used to improve the texture.
- Ice cream and frozen desserts: 0.2 to 0.5% to improve texture and prevent ice crystals.
2. Cosmetics:
- Typically 0.1 to 2% of the total formulation, depending on the desired viscosity.
3. Pharmaceutical products:
- Dosage varies depending on formulation and application. Here it is important to follow the manufacturer's specific recommendations.
Application tips:
- Xanthan gum should ideally be dispersed in cold water to avoid lumps.
- It is helpful to mix xanthan gum with a small amount of sugar or another dry ingredient before stirring it into liquids.
If you have any further questions or comments, please feel free to contact me.
Stefan Koch
Head of BU Life Science
Phone: +49 40 300 501 8141
E-mail: s.koch[at]terchemicals.com