Xanthan Gum a Hydrocolloid with Outstanding Properties

X a n t h a n G u m Xanthan Gum A hydrocolloid with outstanding properties

Xanthan gum is a natural polysaccharide. It was discovered in the late fifties in the research laboratories of the US Department of Agriculture during research work into the industrial applications of microbial biopolymers. Extensive research revealed that the bacterium Xanthomonas campestris, found on cabbage plants, produces a high molecular weight polysaccharide, which protects the bacterium from heat or other microorganisms. This polysaccharide, called xanthan gum, proved to have technically and economically outstanding properties. The industrial importance of xanthan gum is based upon its exceptional qualities as a rheology control agent in aqueous systems and as a stabiliser for emulsions, suspensions and foams.

Top view of a xanthan gum molecule (Moorhouse et al. 1977) Red = backbone Blue = side chain

Structure

The primary structure of xanthan gum is a penta - saccharide repeating unit with a side-chain consisting of a glucuronic acid residue between two mannose units. The terminal mannose may possess an O-4 and O-6 linked pyruvate moiety. The mannose nearest the main chain carries a single acetyl group at C-6. Xanthan gum molecules form rigid right handed, fivefold helices. In this conformation the backbone is protected by the large, overlapping side chains. Properties

Xanthan gum is a white to cream-coloured free flowing powder with a neutral taste. It is soluble in both cold and hot water and provides a rapid increase of viscosity. Even at low concentrations, xanthan gum solutions offer a higher degree of viscosity than other polysaccharides. Due to its elastic properties xanthan gum also features great stabilising effects, which allows the suspension of solid particles. Xanthan gum solutions are highly pseudoplastic (shear thinning) but not thixotropic, which means that after high shearing the initial viscosity is rebuilt instantaneously. Shear thinning enhances sensory qualities (flavour release, mouthfeel) and guarantees good pouring, brushing and cling of final products. Furthermore, it eases processing procedures such as mixing, pumping and spraying. Xanthan gum is very resistant to pH- variations and is therefore stable in both alkaline and acidic conditions. The thermal stability of xanthan gum is usually superior to most other water-soluble hydrocolloids. Its viscosity recovers after heat treatment steps during food processing, such as sterilisation or pasteurisation. Thus the rheological properties of the final products remain stable, irrespective of being kept in a refrigerator, stored at room temperature, or heat- ed. Xanthan gum also improves the freeze/thaw stability of frozen foods.

Shear thinning curve of a xanthan gum solution

Suspending Pouring Spraying 1’000’000 y t i s

o 1’000 c s i V

0 1 10’000

Shear rate

Compatibility

Xanthan gum is compatible with most food, cosmetic and pharmaceutical ingredients. It tolerates most salts and specifically high levels of monovalent ions. Depending on the type of ions, pH and concentration, the addition of electrolytes can actually increase the viscosity and stability. Xanthan gum also has an excellent stability in the presence of acids and can be dissolved directly into many acidic solutions. Furthermore, it is compatible with most commercially available thickeners. Combinations of xanthan gum with galactomannans, such as guar gum, locust bean gum and tara gum show strong synergistic interactions. This means an increase of the viscosity, which is higher than the sum of viscosities of either gum alone. Solutions of xanthan gum and locust bean gum can form thermally reversible gels.

Xanthan gum is highly resistant to enzymatic degradation due to the nature of the sugar linkages and the structure of the side chains on the polysaccharide backbone. Pure xanthan gum can therefore be safely used in the presence of most common enzymes such as galactomannanases, cellulases, amylases, pectinases and proteases. Xanthan gum is not directly soluble in most organic solvents. However, up to 50% of common solvents can be added to aqueous solutions of xanthan gum without precipitation of the gum. Regulatory Status Preparation of Solutions

Xanthan gum is a hydrophilic biopolymer readily Detailed investigations with respect to toxicology and safety have shown that soluble in cold and hot water. Rapid dissolution xanthan gum is a safe food additive. It was cleared by the US FDA in 1969 and is requires an even dispersion of xanthan gum particles registered in the Code of Federal Regulations. In 1980 the EC approved xanthan in the aqueous medium. For that reason, intense gum under the number E415. In 1988 the ADI (acceptable daily intake) of xanthan agitation of the solution is necessary when gum was changed to “not specified” confirming its status as a safe food additive introducing xanthan gum into the aqueous phase. and it may be used at “quantum satis” in many food categories. Jungbunzlauer’s Insufficient dispersion will cause lumps. Preblending food grade xanthan gum fully meets the specifications issued in the latest versions xanthan gum with other dry ingredients or of USP-NF (United States Pharmacopeia-National Formulary), Ph. Eur. (European presuspending it in oil or alcohol facilitates the Pharmacopoeia), FCC (Food Chemicals Codex) and the respective EU Regulations. preparation of xanthan gum solutions.

Quality Grades All Jungbunzlauer xanthan gum grades are Jungbunzlauer offers a number of different xanthan gum types, mostly for food, manufactured without GMO and only traceable pharmaceutical and personal care applications as well as for industrial use: non-GMO raw materials are used. Jungbunzlauer food grade xanthan gum fully meets the specifi - – Xanthan Gum in various particle sizes cations of US, EU and WHO regulations and is – Xanthan Gum in different viscosity ranges certified for use in Kosher or Halal foods and is – Xanthan Gum with highest purity for personal and oral care applications suitable for vegan diets. To demonstrate our strict – Dust free Xanthan Gum quality and food safety policy, the xanthan gum – Salt tolerant Xanthan Gum production facility Pernhofen is certified according – Acid stable Xanthan Gum to ISO 9001, FSSC 22000, GMP+ (feed) and – Xanthan Gum with reduced pseudoplasticity Responsible Care schemes. – Easily dispersible Xanthan Gum – Clear solution Xanthan Gum – Xanthan Gum with delayed hydration for industrial applications Storage and Stability – ECOCERT and COSMOS approved Xanthan Gum – Xanthan Gum blends for special purpose beverages In its powder form xanthan gum can be easily and safely stored for several years. Xanthan gum solutions, however, although more resistant to microbial attack than most other water soluble biopolymers, should be protected by adequate preservatives when the storage time exceeds 24 hours. Applications

Due to its extraordinary properties as stabiliser and thickener xanthan gum is extensively used in the food, personal care and pharmaceutical industry. In addition, xanthan gum is applied in various industrial applications and for oil drilling. In all of these areas xanthan gum is recognised as an excellent stabiliser and useful processing aid.

Food Applications Usage in % Function Salad Dressings 0.1 - 0.5 provides easy pourability and good cling; suspends spices Bakery Products, Gluten Free Bakery 0.05 - 0.3 binds water; improves texture and moisture retention; suspends fruits and nuts Beverages 0.05 - 0.2 enhances mouthfeel; suspends fruit pulp Instant Products 0.05 - 0.2 contributes body; quick viscosity build up in cold and hot water Prepared Food 0.1 - 0.3 stabilises; avoids syneresis Soups, Sauces and Gravies 0.05 - 0.5 provides good temperature stability; prevents separation; improves texture Frozen Food 0.05 - 0.2 provides good freeze/thaw stability; contributes smooth texture Dairy Products 0.05 - 0.2 inhibits syneresis; stabilises emulsions Toppings 0.05 - 0.3 stabilises foams and emulsions; provides good flow and cling Meat Products 0.2 - 0.5 binds water; inhibits syneresis Low-calorie Products 0.1 - 0.5 improves texture; stabilises

Personal Care Applications Usage in % Function Toothpaste 0.7 - 1.0 provides easy pumpability and excellent flow properties; gives good stand on the brush Creams and Lotions 0.2 - 0.5 stabilises emulsions; gives creamy consistency Shampoo 0.2 - 0.5 controls rheology; suspends insolubles

Industrial Applications Usage in % Function Agricultural Chemicals 0.1 - 0.3 suspends active ingredients; controls drift and cling Cleaners 0.2 - 0.7 provides good pH-stability; extends contact time Polishes 0.2 - 0.7 suspends abrasive components Water Based Paints 0.1 - 0.3 controls rheology; stabilises pigments; inhibits drip off Textile and Carpet Printing 0.2 - 0.5 improves processing; controls colour migration Adhesives 0.1 - 0.3 controls rheology and penetration Paper Industry 0.1 - 0.2 acts as suspension aid and rheology control Ceramic Glazes 0.3 - 0.5 suspends solids effectively Oil Drilling 0.1 - 0.4 controls rheology; provides good stability against salt, temperature and shear Enhanced Oil Recovery 0.05 - 0.2 functions as mobility control agent

Animal Feed Usage in % Function Liquid Milk Replacers 0.05 - 0.2 stabilises water insoluble ingredients Pet Food 0.1 - 0.4 prevents syneresis; contributes body to gravy

Pharmaceuticals Usage in % Function Suspensions and Emulsions 0.1 - 0.5 provides excellent stability and good flow Tablets 1.0 - 3.0 retards drug release Lozenges 0.3 - 1.0 prolongs contact time of active ingredients

The information contained herein has been compiled carefully to the best of our knowledge. We do not accept any responsibility or liability for the information given in respect to the described products. Our products have to be applied under full and own responsibility of the user, especially in respect to any patent rights of others and any law or government regulation. M C A H J J J r J s J A d e U o w u u u u x i

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