Xanthan gum has a higher viscosity at low concentrations and exhibits its unique pseudoplasticity. At the same time, xanthan gum has better heat resistance, salt resistance, acid and alkali resistance, and xanthan gum can be compounded with guar gum, locust bean gum and other edible gums to produce synergistic effects. The uniqueness of xanthan gum makes it an effective stabilizer and thickener in practical applications, especially in condiments and other sauce products. Xanthan gum is used as a thickener.
1. The stability of xanthan gum in barbecue sauce
Most barbecue sauces are prepared with soy sauce as the base material, plus spices and other auxiliary materials. Barbecue sauce has high salt content and contains complex ingredients such as a variety of fermentation products.
Xanthan gum interacts with the ingredients of barbecue sauce to improve taste, increase viscosity, and enhance adhesion and fluidity. Mixing 0.4% xanthan gum with other raw materials of barbecue sauce can keep the overall viscosity of the sauce system stable, and the barbecue sauce remains uniform and shiny, with good spreadability and fluidity, which is one of the uses of xanthan gum in food industry.
2. The stability of xanthan gum in mayonnaise
Mayonnaise is a representative product of Western sauce. Unlike most Chinese sauces, mayonnaise has a certain oil content (ranging from 30% to 80%) and a certain oil content (ranging from 30% to 80%), and is mainly emulsified with egg yolk The oil-water emulsification system of the agent.
In this special system, xanthan gum can not only increase the sense of import, but its unique pseudoplasticity also brings various favorable conditions for processing, filling and flavor release. More importantly, xanthan gum, as an anionic polysaccharide, gives full play to its surface activity, achieving the purpose of stabilizing the emulsification system, and greatly reducing the phenomenon of oil-water separation. In a word, there are various uses of xanthan gum.
3. The stability of xanthan gum in high-salt sauce
Traditional Chinese sauces such as soy sauce, oyster sauce and chili sauce occupy an important position in the Chinese market. In such products, the salt content is usually about 10% or more. In order to test the stability of xanthan gum in a high-salt system based on the ingredients of Chinese sauces, 0.1% xanthan gum was dissolved in 12%, 16%, and 20% salt solutions, and stored at a constant temperature of 42℃, after a certain period of time for viscosity measurement after one month, even under 20% salt conditions, xanthan gum is still very stable.
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