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General
- Xanthan gum is a
polysaccharide used as a food additive and rheology modifier.
- It is produced by a process
involving fermentation of glucose or sucrose by the Xanthomonas
campestris bacterium.
- Xanthan Gum is produced by
fermentation of Xanthomonas Campestris.
- Xanthan Gum is an odourless
cream-colored powder.
- Xanthan Gum dissolves in
cold and hot water, the solutions are very viscous, highly pseudoplastic
and very resistant to pH- variations, enzymatic degradation and
temperature variations.
Process
- The polysaccharide is
prepared by inoculating a sterile aqueous solution of carbohydrate(s), a
source of nitrogen, di-potassium monohydrogen phosphate, and some trace
elements.
- The medium is well-aerated
and stirred, and the polymer is produced extra cellularly into the
medium.
- The final concentration of
xanthan produced is about three to five percent by weight.
- After fermentation over
about four days, the polymer is precipitated from the medium by the
addition of isopropyl alcohol and dried and milled to give a powder that
is readily soluble in water or brine.
Market
- Total market value in the
range of $303 million, xanthan volumes are approximately 40-50 million
tons per year, of which about 60 percent is used in the food and
pharmaceutical market.
- China should be potential
market for xanthan gum consumption especially in the fields outside food
additive industry.
- Xanthan gum, a hydrocolloid
used in a multitude of applications in the food industry, under the
E-number 415, some eleven years after the FDA cleared this high
molecular weight polysaccharide as a food additive for the US market.
Application
- Xanthan gum is used to
provide viscosity, suspension and emulsion stability of water based
systems.
- IT is used in frozen foods
and beverages, xanthan gum creates the pleasant texture in many ice
creams, Toothpaste often contains xanthan gum.
- Xanthan gum is also used in
gluten-free baking.
- The gluten (found in wheat)
must be omitted, xanthan gum is used to give the dough or batter a
"stickiness" that would otherwise be achieved with the gluten.
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