Technical Terms | Xanthan Gum

Xanthan gum, also known as yellow gum or Hangsheng gum, is an extracellular acidic heteropolysaccharide produced by fermentation of Xanthomonas. Its structure is composed of glucose, mannose and glucuronic acid in a ratio of 2:2:1. In the spatial configuration, xanthan gum has a unique secondary structure: the side chain is reversed around the main chain and forms a stable rod-like double helix through hydrogen bonding, which gives it many special properties.

Xanthan gum is a light yellow to white flowable powder with a slightly characteristic odor. It is easily soluble in water to form a neutral solution, but insoluble in ethanol. After encountering water, it can quickly disperse and emulsify into a stable hydrophilic viscous colloid, which has the functions of thickening, suspending, emulsifying and stabilizing. It is one of the most comprehensive biocolloids currently available.

Xanthan gum is rich in hydroxyl, carboxyl and other functional groups. The molecular conformation in aqueous solution can be adjusted with changing conditions, thus presenting different fluid characteristics. It dissolves rapidly in water and even dissolves well in cold water, which greatly simplifies the processing process. It should be noted that due to its strong hydrophilicity, if the stirring is insufficient when directly added to water, the surface layer will absorb water and expand to form micelles, hindering the further penetration of water into the interior, affecting the use effect.

Xanthan gum solution has high acid and alkali resistance, salt resistance, and viscosity. The formed neutral or acidic solution can maintain its properties for a long time at room temperature, and can be soluble in sodium hydroxide solution and maintain thickening properties. Xanthan gum has outstanding antioxidant and enzymolysis capabilities, and common proteases, amylases, cellulases, etc. are difficult to decompose.

Currently, xanthan gum is widely used as a stabilizer, thickener and processing aid, and is commonly found in various foods (such as canned and bottled foods, baked products, dairy products, frozen foods, confectionery and pastry decoration ingredients, etc.). In cake making, xanthan gum can be used as a quality improver, which helps to increase the volume, optimize the tissue structure, make the pores evenly distributed, and make the taste softer and more elastic. As a microbial exopolysaccharide, xanthan gum is not easily digested by the human body and has a low energy value. It can also be used as a high-quality dietary fiber in functional foods.