Xanthan gum has a very wide shear rate and maintains extremely high pseudoplasticity within a range of concentration. Its viscosity gradually increases with the increase of concentration. As the temperature rises, it first decreases and then increases. It is good for food to maintain its shape; Xanthan gum is resistant to high temperature and low temperature freezing, and is easily soluble in water. It should be selected and used according to specific conditions in the processing of xanthan gum food.
According to the hygienic standards for the use of xanthan gum food additive, xanthan gum can be used in various foods in appropriate amounts according to production needs. The amount in some foods is summarized as follows:
The dough is formed by adding a small amount of water to the flour and kneading it for a period of time to form a dough, and it depends on the gluten protein to maintain a certain shape. Xanthan gum has strong water absorption capacity and can combine with water to form a viscous gel, and combine with starch granules and gluten protein to form a three-dimensional network structure, thereby increasing the humidity of the dough, increasing the strength of gluten, and improving the stability of the dough. The usage amount in the noodle products is generally 0.03—0.08%, which can enhance the toughness, humidity, and extend the shelf life.
Adding an appropriate amount of xanthan gum to the noodles can increase the combination of gluten protein and starch granules and improve the compactness of the dough structure. Xanthan gum can increase the maximum breaking force of frozen noodles, reduce the melting enthalpy of frozen noodles during storage and freezing, prevent the fascia of frozen noodles from being damaged, and improve the stability of the noodles.
In addition, adding xanthan gum to quick-frozen dumplings or wonton wrappers can improve the taste of the wrappers and avoid the over-softness and turbidity during cooking. In addition, adding a certain amount of xanthan gum to the filling can make the filling juicy and tasty.
Xanthan gum Chinese is a kind of polysaccharide containing a large number of hydroxyl groups. It is a hydrophilic colloid that can interact with gluten protein to form a complex spatial network structure, which can significantly increase the water holding capacity of gluten protein and increase the strength of the dough, thereby increasing the strength of baked foods. Water retention, elasticity, softness, improve taste and extend shelf life. The amount used in cakes is generally 0.1-0.3%, and the function is to increase the micropores to make them soft and extend the shelf life; the amount used in bread is generally 0.1-0.2%, which can make the bread soft, and is most suitable for crude-fiber black bread.
Adding an appropriate amount of xanthan gum to the bread, especially 0.6%, can better improve the taste of the bread, increase the production of the bread, and prevent the bread from drying out.
Studies have shown that when xanthan gum, sodium alginate and HPMC are compounded at a ratio of 1:2:6, the baking quality of bread can be better improved and its syneresis can be inhibited.
Using 0.1%～0.2% xanthan gum solution instead of water to prepare gorgon juice can improve the gloss, taste and heat preservation performance of gorgon juice, and this good state does not change with temperature changes, showing a certain degree of stability.
Adding 1% of xanthan gum to the amount of paste starch of fried products can increase the crispness and swelling of the crust of the fried products, which not only increases the volume of the fried products, but also makes the gorgon juice easier to adhere, showing a better flavor effect.
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