The use of xanthan gum

The method of use: xanthan gumXanthan gum CAS No is 11138-66-2 in most water base within the system is completely dissolved, but because it is strong, if directly to the water hydrophile and stir not fully, the outer absorbing water expanding into micelle, thus preventing water into the innermost layer, and then the effects of the play, so must pay attention to the correct use: take a xanthan gum or above with ten copies of other dry raw materials, such as the sugar in food production, gourmet powder, salt, and then slowly when the content such as the water poured out on mixing, immerse about two hours, continue to stir until completely dissolved. Xanthan gum can dissolve in cold water and hot water, high viscosity, high acid, alkali, salt characteristics, high heat stability, suspended sex, thixotropy, were often used as a thickeners, emulsifier, suspension formulation, stabilizing agent, has a broad market prospect, and widely used in daily chemical industry, food, medicine, oil, textile, ceramic, printing, dyeing, etc.
Xanthan gum is currently used to international thickening, suspension, emulsion, stable in in one body. The most superior performance of biological glue. In certain conditions will display a unique properties.
1. Suspended sex and emulsification.
2. Good solubility in water.
3. Thickening sex.
4. False plastic.
5. On the thermal stability.
6. Of acid-base stability.
7. To the stability of the salt.
8. To the stability of enzymatic hydrolysis reactions.
Xanthan gum E415 in the food thickener application: xanthan gum of vegetables and fruits preservation role. Use of xanthan gum can not contain the BaoXianJi were made, and to prevent from shrinks, dry, Browning, physiological, biochemical changes. Add foodchem xanthan gum, can effectively extend the shelf life of the lettuce and fruit. Xanthan gum as food additives in fresh mushrooms canned mushrooms preservation and the application. Can effectively restrain the processing mushroom happen shrinks, Browning densification and organization.