Kamed' of ксантана
Vianox Company is one of the leaders in the Ukrainian food ingredients market, offering highly viscous and readily soluble xanthan gum (Xantan gum, E415, xanthan gum), which has been used for a long time in the food industry as an effective consistency stabilizer.
Xanthan gum is a natural polysaccharide that was discovered in the late 1950s during scientific research on the industrial use of microbial biopolymers at the research laboratory of the US Department of Agriculture. Scientific studies have shown that the bacterium Xanthomonas Campestris, found in plants of the cabbage family, produces a high molecular weight protective polysaccharide. This polysaccharide was called xanthan gum, it exhibits interesting properties from a technical and economic point of view. Xanthan gum is a microbiological product and its characteristics are highly dependent on microorganisms. The molecular weight and properties of xanthan can be regulated by changing the living conditions of microorganisms. Xanthan gum has found applications ranging from foodstuffs to the oil industry.
Xanthan gum (xanthan gum) is a high molecular weight hydrocarbon polymer. It is a linear polysaccharide containing a large number of trisaccharide side chains. The main chain has a cellulose structure, and the side chains form two D-manose units and one galacturonic acid unit. Acetyl groups and pyruvic acid groups are attached to them. Due to this structure of the side chains, the xanthan chain is extremely strongly protected from chemical and enzymatic hydrolysis.
Xanthan solutions are stable at various temperatures and acidity, as well as during mechanical processing, well tolerate freezing and thawing.
Xanthan is soluble in cold and hot water, sugar solutions and milk, but insoluble in most organic solvents. Aqueous solutions of xanthan gum have an unusual property - under mechanical stress (stirring, pumping, etc.) they lose their viscosity. As soon as the mechanical action ends, the initial viscosity is immediately restored.
Xanthan solutions have high pseudo plasticity, i.e. when the shear stress increases, full viscosity is achieved almost instantly. Xanthan gum has a high degree of viscosity at rest, but when shear is applied, the degree of viscosity decreases, that is, it has an index of plasticity. The high viscosity "at rest" means that xanthan has exceptional emulsion properties and imparts good tack properties to solutions. Compared to other hydrocolloids, xanthan gum is more pseudo plastic. Pseudo plasticity enhances the perception of the final product (aroma separation, organoleptic properties) and guarantees excellent miscibility, pump stability and fluidity of the product.
Xanthan gum is one of the most resistant to changes in pH.
The viscosity of solutions in the pH range 1-13 is relatively constant. Xanthan gum solutions are very resistant to acid hydrolysis especially when organic acids are present. Xanthan gum does not dissolve directly in organic solvents. Up to 40-50% of common solvents such as isopropanol, methanol, ethanol or acetone can be added to an aqueous solution of xanthan gum without fear of gum precipitation.
The thermal stability of xanthan gum is generally superior to other water-soluble polysaccharides. In the production of foodstuffs, the viscosity of xanthan gum solutions after a heat treatment process, for example sterilization, is completely restored.
Xanthan gum shows good resistance to enzymatic degradation and, when dissolved, does not undergo degradation under the influence of enzymes such as amylase, cellulase, etc. etc.
Xanthan gum is obtained by fermentation of pure culture using the microorganism Xanthomonas campestris.
Industrial production of xanthan gum mimics a natural process under optimal conditions. A solution containing carbohydrates, a nitrogen source and nutritional salts forms the basis of the fermentation process.
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