|
|
Xanthan |
Definition and origin
Xanthan is a water soluble gum that is produced by aerobic fermentation. It is commonly used as a food additive and is a highly viscous thickener: one can obtain very viscous solutions at low concentration rates.
It has been officially classified in Europe as E415.
Usage
Xanthan is commonly used as a water soluble thickener for cold solutions. The concentration rates of usage are around 0,1% to 0,5% for highly viscous solutions.
In fact it is not an emulsifier but thanks to its pseudo plastic nature, it proposes stable oil/water solutions by preventing coalescence.
Xanthan is stable in a wide range of pH values and is very flexible in different temperatures.
Of course, it is tasteless and odourless and does not compromize the taste of the finished product.
Combinations
Xanthan can be combined with a wide range of natural gums.
