Xanthan gum, or simply xanthan, is an exquisite acidic water-soluble extracellular polysaccharide derived from the eminent genus Xanthomonas. Boasting an impressive molecular mass, it ranges between a remarkable 2×106 to a staggering 2×107. This exceptional substance presents itself as a light yellow or white powder, entirely tasteless, odorless, and effortlessly water-soluble. When in an aqueous solution, xanthan gum gracefully transforms into a polyanion. Renowned for its outstanding stability and compatibility, it showcases remarkable resistance to enzymatic degradation. With its superior physicochemical attributes, xanthan gum can harmoniously blend with a myriad of food ingredients and additives. Additionally, its high food safety and biodegradability make it a favored choice. Hence, xanthan gum serves as a pivotal thickener, suspending agent, emulsifier, and stabilizer across over 20 dynamic industries, including food, petroleum, medicine, and cosmetics.
Chemical structure: Xanthan gum's molecular structure features a main chain composed of d-glucosyl groups linked by β-1,4 bonds. The elegant side chain comprises three sugar units, with two d-mannoses and one d-glucuronic acid alternating in harmony. On the 4 and 6 carbon atoms of certain mannoses at the end of the side chain, a pyruvate group graces its presence. Additionally, the 6 carbon of some mannoses attached to the main chain undergoes acetylation. Remarkably, pyruvate substituents make up 30% to 40% of the structure, while acetylated groups account for about 60% to 70%. Although the distribution of pyruvate and acetylated groups is irregular, their presence significantly influences xanthan gum's conformation and physicochemical properties. Notably, the glucuronic acid and pyruvate groups on the side chain collectively bestow a negative charge upon xanthan gum. This interplay between negatively charged side chains and the skeletal structure imparts xanthan gum with its distinctive and exceptional qualities.
Main properties:
- Physical properties:
- Xanthan gum is a tasteless and non-toxic light yellow or white powdery marvel, endowed with antioxidant prowess.
- It exhibits shear-thinning rheology, where within a certain concentration range, the apparent viscosity gracefully rises with increasing concentration. Under high shear rates, its polymer structure gracefully unwinds into a random coil configuration, while under low shear rates, it reverts to a double-helix reticular polymer. When synergized with other colloidal substances, its rheological properties undergo transformation.
- This remarkable gum showcases excellent thickening characteristics, achieving exceedingly high viscosity at remarkably low mass concentrations.
- Effortlessly soluble in both cold and hot water, xanthan gum dissolves instantly, transforming into a transparent colloidal aqueous solution. Its dissolution process bypasses the need for heating, ensuring convenience and ease of use.
- Chemical properties:
- Xanthan gum boasts robust chemical stability, with its entire carbon skeleton main chain resistant to attacks from acids and alkalis. Within the pH range of 5-10, viscosity remains unaffected, allowing it to blend seamlessly with various salt solutions. Owing to its double helix structure, xanthan gum demonstrates admirable resistance to free radicals, acids, and repeated freeze-thaw cycles. During heating and freezing between -4°C to 93°C, its viscosity remains steadfast and unchanged.
- With stable physicochemical properties, xanthan gum excels in suspension and emulsification. It adeptly reduces incompatibilities between oil and water phases, enabling perfect emulsification of oil within water.
- This remarkable compound boasts impressive resilience against biodegradation by biological enzymes, positioning it as a reliable choice for various applications. However, it can be broken down by substances like hypochlorous acid, persulfuric acid, and peroxides. Notably, an increase in temperature can accelerate its rate of degradation.
Application fields:
- Food additive field:
- Incorporating xanthan gum into high-protein culinary delights such as marinated meat sauces is a game-changer. The anions in its structure form a co-gelation with food proteins, enhancing the gel's structure, bolstering emulsification stability, and elevating overall sensory quality. Additionally, when combined with other food additives, it further enriches both the taste and quality of meat products.
- Capitalize on its rheological and thickening prowess by using it in melt-prone delicacies like ice cream. It provides robust viscosity resistance, curtails ice crystal growth, and slows melting, delivering a refined and one-of-a-kind taste experience.
- Adding it to beverages, especially compound and solid variants, ensures system stability and prevents unwanted interactions that could lead to precipitation. When paired with agar, it enhances the beverage's taste, creating a more harmonious, smooth, and full-bodied flavor.
- Daily necessities field:
- Utilized in skincare and cleansing products, xanthan gum shines with its shear-thinning flow properties, making it easy to dispense from tubes and ideal for packaging. As an outstanding binder, it enhances product consistency and improves their striping qualities.
- In skincare creams and lotions, it provides superior stability. Its high resting viscosity lends stability to the dispersed oil phase, while its shear-thinning nature ensures excellent lubrication and refreshment. Additionally, it serves as an opacifier in sunscreen products, guarding the skin against harmful UV rays.
- As a thickener in low pH and high electrolyte conditions, it elevates whitening cosmetics. In eye shadows, it imparts fluidity and stability, ensuring preservation even at challenging temperatures of up to two months at 45°C.
- In shampoos, it enhances flow properties, suspends insoluble pigments and medicinal components, and generates a stable, rich, and luxurious creamy lather. It exhibits synergistic effects with surfactants and additives across a broad pH spectrum. Treated xanthan gum serves as a hair fixative, enhancing rheological properties, hardness, and shine.
Usage method: Xanthan gum's unique hydrophilicity requires meticulous handling. Direct addition to water without adequate stirring causes the outer layer to form a gel mass, hindering water permeation and performance. For optimal results, blend one part xanthan gum with ten or more parts of other dry ingredients (such as sugar or salt). Gradually add this mixture to stirred water, soak for around two hours, and stir continuously until it dissolves completely.
Selecting the right brand and specification of xanthan gum is crucial for achieving desired outcomes. Control the dosage according to specific needs. Although generally safe, some individuals may experience allergic reactions. Discontinue use and consult a healthcare professional should any discomfort arise.
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