New xanthan gum enhances functionality.As you may know, xanthan gum xan·than gum n. A natural gum of high molecular weight produced by culture fermentation of glucose and used as a stabilizer in commercial food preparation. is a viscous polysaccharide polysaccharide: see carbohydrate. polysaccharide Any of a large class of long-chain sugars composed of monosaccharides. Because the chains may be unbranched or branched and the monosaccharides may be of one, two, or occasionally more kinds, produced by the fermentation of Xanthomonas campestris. The efficient stabilization and suspension properties of xanthan are related to its structural features. These include a high molecular weight and extended conformation con·for·ma·tion n. One of the spatial arrangements of atoms in a molecule that can come about through free rotation of the atoms about a single chemical bond. that result from its stiff cellulosic backbone and double helical conformation. It appears that the level of acetate and pyruvate pyruvate /py·ru·vate/ (pi´roo-vat) a salt, ester, or anion of pyruvic acid. Pyruvate is the end product of glycolysis and may be metabolized to lactate or to acetyl CoA. py·ru·vate n. substituents on xanthan gum can affect its structural and functional properties. CP Kelco was the first company to commercialize a food-grade xanthan gum product, gaining FDA FDA abbr. Food and Drug Administration FDA, n.pr See Food and Drug Administration. FDA, n.pr the abbreviation for the Food and Drug Administration. approval in 1969. Now the company is marketing Keltrol[R] K0B619, a food-grade xanthan gum with unusual functional properties. This xanthan gum is more stable in low pH environments than standard xanthan gum and has enhanced synergy with galactomannans such as guar and locust bean gum Locust bean gum is a galactomannan vegetable gum extracted from the seeds of the Carob tree. It is used as a thickener and gelling agent in food technology. It is also called Carob Gum. External links
This new differentiated xanthan gum has a less ordered, more flexible conformation. These conformational changes appear to yield a product that has enhanced functional properties. These enhanced properties offer advantages when the gum is used in beverages and a variety of other applications. The ingredient interacts well with galactomannan polymers, such as guar and locust bean gum. In combination with these other gums, the product has increased viscosity. It retains more viscosity in high-ionic strength environments, such as sauces and dressings. The gum has better acid stability than xanthan gum, we're told. In such applications as carbonated beverages that can have pH levels of 2.5 or less, the new gum can retain up to 50% more of its viscosity, compared with standard xanthan gum, under long-term storage conditions. The overall viscosity of this new gum supposedly is greater than other commercial products. This additional viscosity can result in less usage and more pseudoplastic rheological flow. Further information. Cindy Palermo, CP Kelco, 8355 Aero Dr., San Diego, CA 92123; phone: 858-467-6547; fax: 858-467-6512; URL URL in full Uniform Resource Locator Address of a resource on the Internet. The resource can be any type of file stored on a server, such as a Web page, a text file, a graphics file, or an application program. : www.cpkelco.com. |
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