Xanthan Gum

Xanthan in sour cream, cheese spreads and low cal margarine

• xanthan/lbg and xanthan/lbg/guar stabiliser systems give a soft gel structure to
  • sour cream
  • low cal margarines (25-40% fat)
  • cheese spreads

For Xanthan products kindly send enquiry to us at:
xanthan@rajenter.com

Xanthan Gum in Fruit Preparations

Associated with Pectin, XANTHAN GUM improves fruit distribution, and modifies the setting and the final texture. It also improves mouthfeel and viscosity after mixing fruit preparation and white mass thanks to a post reaction.

 

For Xanthan products kindly send enquiry to us at:
xanthan@rajenter.com

Dairy Product Additives

Combined with other hydrocolloids such as locust bean gum, guar gum and carrageenans, xanthan gum helps stabilize the finished product. It provides a good air stability in ice cream and contributes to a creamy texture.

 

For Xanthan products kindly send enquiry to us at:
xanthan@rajenter.com

Beverages Additives

XANTHAN GUM is used to improve mouthfeel or viscosity (especially in sugar or pulp reduced beverages) and/or to stabilize insoluble components (fruit pulp and particles, essential oil…). In squash and related products, which are diluted 1 to 6 or 9 parts of water, XANTHAN GUM is often used to provide some viscosity to final drinks.

 

 

Xanthan Gum For Meats

Combined with gelling agents in cured meat preparations, it behaves as a thickener and also acts as a suspension stabilizer to prevent the sedimentation of gelling agents in the injected brine. It improves water retention and meat cohesion during tumbling.

 

For Xanthan products kindly send enquiry to us at:
xanthan@rajenter.com

Sauces Dressing Stabilizer/  Xanthan Gum For Sauces :

XANTHAN GUM is also used as a suspending agent for salad dressings containing culinary herbs. Herbs and other insoluble particles are held in place because the aqueous phase containing XANTHAN GUM displays a pseudogelled behavior. Then the shear stress exceeds the yield stress, after which the solution flows. This phenomena is instantaneous and immediately reversible.

Xanthan Gum For Emulsified Sauces

Emulsions result from mixing two mutually insoluble liquids. They are disperse systems consisting of an internal or dispersed phase containing oil, and an external or continuous phase based on water. The result is an oil-in-water emulsion. To obtain stabilization, an emulsifier should be used; its function is to rapidly decrease the interfacial tension to restore stability in highly unstable emulsion systems. The use of soluble polymers, such as XANTHAN GUM helps to stabilize the emulsion. By increasing the viscosity of the external phase, it slows down the motion of the droplets contained in the emulsion and prevents fat matters from rising.

 

For Xanthan products kindly send enquiry to us at:
xanthan@rajenter.com

Xanthan Gum For Dry Mix Sauces

Last but not least, XANTHAN GUM is largely used in dry mixes for sauces. It provides high viscosity at low dosage; when a preparation is maintained at high temperature for a certain time, it allows the viscosity to remain constant throughout; it is also used as a binding agent, to create a smooth and creamy texture in the final product.

 

For Xanthan products kindly send enquiry to us at:
xanthan@rajenter.com

XANTHAN GUM is used to limit the syneresis, to improve the distribution of insoluble particles such as cocoa powder, and to contribute to the creamy texture in desserts.

Xanthan Gum- Bakery Ingredients

In bread type products, it reinforces the gluten network:

• When the dough is cold stored (frozen or refrigerated),
• In high-fiber products,
• In low gluten or glutenfree products
• When a higher dough hydration is needed.

 

In cake type products, it adjusts the lack of dough viscosity and improves the aeration when :

• A strong mixing energy is used,
• Eggs ingredients are denaturated or reduced,
• The recipe is not well balanced (high sugar content, low fat content…)

Moreover, the stabilization of dough is also essential to:

• Increase formula flexibility (higher tolerance to recipe variations) in cake mixes,
• Improve fruit or chocolate pieces distribution,
• Increase dough adherence (batters),
• Limit spreadability (cookies)
• Quickly stabilize the foam (microwave baking)

In finished products, Xanthan Gum is also used to:

• Increase moisture retention,
• Enhance the chewy texture (brownies),
• Improve cohesiveness (reduced crumbling, slicing and pan release aid, flexibility improved without breaking in swiss rolls, tortillas.)

For Xanthan products kindly send enquiry to us at:
xanthan@rajenter.com