GRINDSTED® Xanthan
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A new Gum in Danisco Origin of Commercial Hydrocolloids
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Marine Terrestial Microbial Polysaccharide Plants Plants Polysaccharides Derivatives
Agar Guar Dextran CMC Alginates Gum Arabi c Gel l an Gum MHPC Carrageenan Gum Tragacanth Rhamsan Gum HPC Furcellaran Karaya Gum Wel an Gum HEC Locust Bean Gum Xanthan Gum Propylene Glycol Alginate Pectin HP Guar Modified Starches What is Danisco Xanthan
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EU Number : E 415
Xanthan gum is a high molecular weight polysaccharide produced by viscous fermentation. The polymer backbone is made up of ß-1, 4-linked D-glucose residues A trisaccharide branch containing one glucuronic acid unit between two mannose units is linked to every other glucose unit at the number 3 position. Why do bacteria produce Xanthan ?
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• Protect against dehydration
• Protect against bacteriophages
• Adhesion to substrate
• Prevent water transport in host
• Protect against moderate temperature changes Advantage of a Fermentation Process
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• Consistent high quality
• Controlled stable supply
• Stable price
• Universal acceptance Manufacturing
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Laboratory Scale Stirred Flask
Culture - Stock
Industrial Scale Fermentation Inoculum build-up Sterilization Danisco Xanthan is manufactured in Coagulation China in a new factory using state Drying of the art fermentation Milling technology and recovery. Control
Standardization
XanthaDryingn Gum
Shipping Properties of Xanthan Gum
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Rheological Properties 9 High viscosity at low concentration 9 High viscosity at low shear rates 9 High degree of pseuoplasticity 9 High elastic modulus
Stability/Compatibility 9 Ionic strength variations 9 Heat 9 pH 9 Shear 9 Enzymes 9 Chemicals (salts, acids, base, alcohol…) Effect Concentration on Viscosity
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Viscosity (mPa.s) 10000
1000
100
10 0 0.5 1.0 1.5 2.0 2.5 3.0 % Concentration with 0.1% NaCl Xanthan Gum Solution Properties
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Long Range Order Local Order Random Segment
ENERGY ENERGY
Low Energy High GRINDSTED® Xanthan for Suspension
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High yield value at low concentration and low shear provides unparalleled stabilization GRINDSTED® Xanthan for Yield Stress
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Using Xanthan creates a yield stress in the food Increasing shear/ product. Below that level Force above yield stress of stress, there is no Decreasing shear flow. The product is stable. Xanthan Molecule Solid particle
Xanthan Molecular Network. Atomic Force Microscopy picture, image size 1.5 micron * 1.5 micron Source: Institute of Food Research, UK Effect of Increasing Shear
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Viscosity (mPa.s) 100000 Xanthan Gum 10000 Guar Gum 1000
100 Sodium Alginate
10 Oral evaluation Suspension 1 Pouring Mixing/pumping 0.1 1.0 10 100 1000
Shear Rate (s -1)
2807 GRINDSTED® Xanthan for Stability
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Xanthan Gum is remarkably stable in low pH, high temperature systems.
Xanthan Gum is stable many hours at 70°C and pH below 4.0
Highly suitable for retorted products and autoclaved beverages, as well as food service applications Effect of pH on Viscosity
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Viscosity (mPa.s) 10000
5000 0.50% Solution 1000
500 0.25% Solution
100
2 4 6 8 10 12 pH
LVT Brookfield at 3 rpm Effect of Temperature
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Initial decrease of viscosity is slow upon heating
Viscosity (mPa.s)
10000
1000
100
0 10 30 50 70 90 Temperature Degrees Celsius LVT Brookfield at 3 rpm Effect of Holding at High Temperature
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Very good viscosity recovery highlights stability at high temperatures
Viscosity (mPa.s) 1000
100
10
Hold 1 30 50 70 90 110 120 120 30
Temperature Degrees Celsius LVT Brookfield at 60 rpm GRINDSTED® Xanthan for Synergy
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Xanthan offers a unique synergistic behavior with galacto and glucomannans.
9 Xanthan / LBG mixtures form thermoreversible, soft elastic gels with optimum at 50/50 ratio
9 Xanthan / Guar synergy is best at 20/80 ratio and form weaker gels, but does show an increase in viscosity.
The synergy is reduced in high salt, low pH systems. Synergy with LBG : Viscosity
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Viscosity (mPa.s)
10000 Xanthan Gum/Locust Bean Gum
1000
100 Xanthan Gum
10
1 Locust Bean Gum 0.1
0.001 0.01 0.1 Gum Concentration (%)
LVT Brookfield at 3 rpm Synergy with LBG : Gelling
Danisco Textural Ingredients Optimum synergy is achieved around 50/50 gum ratio Gel Strength (g/4mm 1” Plunger) 100 pH 6 80
60 pH 3 40
20
0 100/0 80/20 60/40 40/60 20/80 0/100
Blend Ratio (Xanthan Gum/Locust Bean Gum) Synergy with Guar Gum : Viscosity
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Optimum synergy is achieved with 20% xanthan and 80% guar
Viscosity (mPa.s) 1000 Observed 0.5% Total Gum
Calculated 100 0.2% Total Gum Observed
Calculated
10 100/0 80/20 60/40 40/60 20/80 0/100 Blend Ratio (Xanthan/Guar) Multiple Applications
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Culinary : Sauces & Dressings •Suspension of particles •Prevention of creaming off •Texture Bakery : re-inforce gluten network in frozen dough, high fiber breads, low gluten products. Beverages : Particle Suspension and Mouthfeel •Fruit Preparations : •Fruit flotation control •Texture in association with pectin or LBG Ice Cream (in association with other colloids like LBG •Air stability •Creamy texture Why choose Danisco Xanthan ?
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9 Competitive Pricing 9 Danisco supply and customer service 9 Local inventory 9 Local technical team and facilities 9 Deep knowledge of the food industry 9 Strong record of innovation 9 Worldwide network of development centers 9 Complete offering of food ingredients