Antioxidants xanthan gum for bakery to extend shelf life

Introduction:

Xanthan Gum commonly known as corn sugar gum, henan gum, is a sugar (glucose, sucrose, Lactose ) Xanthomonas Xanthomonas aeruginosa (Xanthomonascampestris) fermentation Complex polysaccharides.

Xanthan gum is usually produced by Corn starch , cabbage black rot from Xanthomonas campestris to carbohydrates as the main raw material, aerobic fermentation of bio-engineering technology, cut off 1,6-glycosidic bonds, open the branch, An acidic extracellular heteropolysaccharide consisting of 1,4-linkages synthesized linearly. Obtained in 1952 from X. aeruginosa isolated from the U.S. Department of Agriculture's Northern Institute of Pioria, Illinois, and transformed into a water soluble acidic extracellular heteropolysaccharide.

 1.Xanthan gum for bakery products (breads, cakes, etc.) can improve the water retention and softness of bakery products during baking and storage to improve the taste and shelf life of bakery products.

2.In the meat products xanthan gum tenderizer play and enhance the role of water;

3.There is thickening in frozen food, the role of stable food structure;

4.Adding xanthan gum in the jam, can improve the taste and water-holding, improve product quality;

5.For beverages can play a thickening, suspension effect, so smooth taste, natural flavor;

6.The use of xanthan gum (used in combination with Guar gum and locust bean gum) in ice cream and dairy products to stabilize the product;

7.Xanthan gum and Carrageenan, locust bean gum and other compounds are also commonly used in jelly and candy processing.