Xanthan gum

Source: Wikipedia, the free encyclopedia.
Xanthan gum[1]
Names
Other names
E 415
Identifiers
ChemSpider
  • None
ECHA InfoCard
 100.031.255 Edit this at Wikidata
EC Number
  • 234-394-2
E number E415 (thickeners, ...)
UNII
Properties
C35H49O29 (monomer)
Molar mass 933.748 g·mol−1
Hazards
Safety data sheet (SDS) MSDS
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Xanthan gum (

stabilizer that prevents ingredients from separating. It can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris
.

History

Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s.[2][3] It was approved for use in foods in 1968 and is accepted as a safe food additive in the US, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2.

Xanthan gum derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.[4]

Uses

Xanthan gum, 1%, can produce a significant increase in the viscosity of a liquid.[5]

In foods, xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the

emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture in many ice creams. Toothpaste often contains xanthan gum as a binder to keep the product uniform. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.[6] In gluten-free baking, xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten
. In most foods, it is used at concentrations of 0.5% or less. Xanthan gum is used in a wide range of food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, and others.

In the

horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has been added to concrete poured underwater, to increase its viscosity and prevent washout
.

In cosmetics, xanthan gum is used to prepare water gels.[8] It is also used in oil-in-water emulsions to enhance droplet coalescence.[9] Xanthan gum is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.[8] Furthermore, thiolated xanthan gum (see thiomers) has shown potential for drug delivery,[10][11] since by the covalent attachment of thiol groups to this polysaccharide high mucoadhesive and permeation enhancing properties can be introduced.[12]

Shear thinning

The viscosity of xanthan gum solutions decreases with higher shear rates. This is called shear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or chewing will thin. When the shear forces are removed, the food will thicken again. In salad dressing, the addition of xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad. The rheology of xanthan aqua solutions become visco-elastic at higher concentrations of xanthan gum in water.[13]

Concentrations used

The greater the concentration of xanthan gum in a liquid, the thicker the liquid will become. An emulsion can be formed with as little as 0.1% (by weight). Increasing the concentration of gum gives a thicker, more stable emulsion up to 1% xanthan gum. A teaspoon of xanthan gum weighs about 2.5 grams and brings one cup (250 ml) of water to a 1% concentration.[6][14]

To make a foam, 0.2–0.8% xanthan gum is typically used. Larger amounts result in larger bubbles and denser foam. Egg white powder (0.2–2.0%) with 0.1–0.4% xanthan gum yields bubbles similar to soap bubbles.

Safety

According to a 2017 safety review by a scientific panel of the

intestinal fermentation, and causes no adverse effects, even at high intake amounts.[15] The EFSA panel found no concern about genotoxicity from long-term consumption.[15] The EFSA concluded that there is no safety concern for the general population when xanthan gum is consumed as a food additive.[15]

Preparation

Xanthan gum is produced by the

fermentation of glucose and sucrose.[citation needed] The medium is well-aerated and stirred, and the xanthan polymer is produced extracellularly into the medium. After one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.[15]

It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1.[15][16]

A strain of X. campestris that will grow on lactose has been developed – which allows it to be used to process whey, a waste product of cheese production. This can produce 30 g/L of xanthan gum for every 40 g/L of whey powder. Whey-derived xanthan gum is commonly used in many commercial products, such as shampoos and salad dressings.[17]

Detail of the biosynthesis

Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors

cytoplasmic membrane.[citation needed
]

Specific

Acetyl and pyruvyl residues are added as non-carbohydrate decorations. Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae. Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.[18]

References

  1. ^ "Sicherheitsdatenblatt des Herstellers Carl-Roth" [Safety data sheet from the manufacturer Carl-Roth] (PDF) (in German). Archived (PDF) from the original on 2011-07-18. Retrieved 2011-04-18.
  2. ISBN 978-0-12-746252-3
    .
  3. ^ "KELZAN Xanthan Gum - CP Kelco". cpkelco.com. CP Kelco. Feb 18, 2019. Retrieved Feb 18, 2019. CP Kelco offers a range of biopolymers to thicken, suspend and stabilize emulsions and other water-based systems. The KELZAN xanthan gum line of industrial products can be used to modify the texture of industrial products and to stabilize household cleaners, fabric care products, suspensions, oil-in-water emulsions and foams against separation.
  4. doi:10.1016/0141-8130(86)90058-9
    .
  5. ISBN 978-0-07-015471-1
    .
  6. ^ a b cuisine, m. (2014). Xanthan Gum. Retrieved from modernist cuisine: "Xanthan Gum". 2012-11-27. Archived from the original on 2014-06-18. Retrieved 2014-06-21.
  7. ^ "Oilfield Glossary - xanthan gum". www.glossary.oilfield.slb.com. Schlumberger. Archived from the original on 12 February 2017. Retrieved 30 April 2017.
  8. ^
    PMID 29103488
    .
  9. PMID 15315390
    .
  10. PMID 26256167
    .
  11. PMID 36080604
    .
  12. S2CID 135464452
    .
  13. PMID 37041655
    .
  14. ^ Rubenzahl M. "Xanthan gum: Get past the weird and it's magical". Archived from the original on 2016-03-04. Retrieved 2016-01-02. Tests and measurements of xanthan gum
  15. ^
    PMID 32625570
    .
  16. PMID 14538095
    .
  17. ^ Tortora GJ, Funke BR, Case CL (2010). Microbiology: An Introduction (10th ed.). San Francisco: Benjamin Cummings. p. 801.
  18. ISBN 978-1-904455-36-3
    .
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