Xanthan gum has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with various salts. As thickener, suspending agent, emulsifier and stabilizer, it can be widely used in more than 20 industries such as food, petroleum and medicine. It is the largest and most widely used microbial polysaccharide in the world.
Main applications
Xanthan gum is widely used in more than ten fields such as food, petroleum, medicine and daily chemical. Because of its unique properties, its high commercialization and wide application range make any other microbial polysaccharide far behind.
1. Food: Xanthan gum is added to many foods as stabilizer, emulsifier, suspending agent, thickener and processing aid. Xanthan gum can control the rheology, structure, flavor and appearance of products, and its pseudoplasticity can ensure good taste.
2. Daily chemical industry: Xanthan gum contains a large number of hydrophilic groups, which is a good surface active substance with antioxidant and skin aging prevention effects. Therefore, almost all high-end cosmetics use xanthan gum as the main functional ingredient. In addition, xanthan gum can also be used as a component of toothpaste, which can significantly thicken and shape and reduce tooth surface wear.
3. Medicine: Xanthan gum is a functional component of internationally popular microcapsule materials, which plays an important role in controlling the slow release of drugs; Because of its strong hydrophilicity and water retention, it has many applications in specific medical operations.
4. Industrial and agricultural applications: In the petroleum industry, the low-concentration xanthan gum (0.5%) aqueous solution has strong pseudoplasticity, which can maintain the viscosity of drilling fluid and control its rheology, so the viscosity is extremely low at the high-speed rotating drill bit, saving electricity; At the same time, it maintains high viscosity at a relatively static drilling position, thus preventing the borehole wall from collapsing.
Extended data
Xanthan gum comes from bacteria.
In 1950s, a bacterium named Xanthomonas campestris was studied in the United States, which was harmful to Chinese cabbage and alfalfa and could cause black rot. Scientists have unexpectedly discovered that it can transform Chinese cabbage extract into viscous substance, which is xanthan gum.
Xanthan gum was mainly used in oil drilling industry in the early years, and only 30% was used in food. Since 1970s, its main use has shifted to food, accounting for 60%~70% of the total output. From 65438 to 0969, FDA took the lead in approving xanthan gum as a food additive. 1988, China also approved xanthan gum as a food additive. High safety, can be used in various foods as required, and is generally not limited.
Good thickening effect. The thickening effect of xanthan gum is better than other products. 0. 1% xanthan gum can form a good thickening effect, while many other thickeners have no effect at this concentration. At the same concentration, the viscosity of xanthan gum is 100 times that of gelatin. It can also be compounded with locust bean gum, guar gum and konjac powder. To further enhance the thickening characteristics.
Xanthan gum has many uses, for example, it is used as diet food. Because it is a water-soluble dietary fiber, it can provide a certain sense of satiety, but because human digestive enzymes can't destroy it, it won't provide energy. In addition, it can also be used in microcapsule technology and is an important component in the production of sustained-release drugs.
In a word, xanthan gum can be used in daily chemical industry, food, medicine, oil exploitation, textile, ceramics, printing and dyeing, etc. The scientist who discovered it probably didn't expect that the secretion of this bacteria was so magical.