Compositions and Classifications of Food Grade Xanthan Gum

Edible glue is also called hydrophilic colloid or hydrosol. It can be dissolved or dispersed in water. Under certain conditions, the hydrophilic groups in the molecule, such as carboxyl, hydroxyl, amino and carboxylate, can interact with water molecules. Hydration forms a viscous, slippery solution or gel. Xanthan Gum 415 plays the role of thickening, thickening, adhesion, gel-forming force, hardness, brittleness, compactness, stable emulsification, suspension, etc. In food processing, food can obtain various shapes and hardness required by food. , Soft, crisp, sticky, thick and other tastes, so it is often referred to as food thickeners, tackifiers, gelling agents, stabilizers, suspending agents, gums, etc.

Ⅰ. The composition and classification of xanthan gum food grade

 
Edible colloids have attracted people's attention, especially food scientists, for their safety, unique elements, and unique physical and chemical properties. Xanthan gum 415 has a wide range of uses. It can be used in food industries such as cold food, beverages, dairy products, condiments, cakes, starches, candy, wine, food preservation and refrigeration. It can also be used in cosmetics, coatings, photosensitive resins, fertilizers, etc. Foundry, tobacco and pharmaceutical industries.
 
There are about 60 kinds of edible gums allowed to be used globally, and about 40 kinds of edible gums are allowed to be used in China. The most widely used edible gums in meat products in China mainly include carrageenan, xanthan gum, guar gum, agar, Gelatin, sodium alginate, locust bean gum and konjac gum, etc.
 
Commonly used edible gums are generally "natural products". For example, agar and carrageenan are extracts of seaweed. Gelatin is derived from the hydrolysis of animal skin or bones. But donkey-hide Gelatin is only different in material selection and process, and there is no essential difference from Gelatin. Among the edible gums, the more "advanced" pectin, the main source is the residue of orange peel and apple juice. Some edible gums are derived from plant seeds, such as gum arabic, guar gum, and locust bean gum, all extracted from the seeds of companion plants. There are also some hydrocolloids obtained by microbial fermentation, such as xanthan gum food additive.

Ⅱ. Folding composition and structure of xanthan gum food grade

The main ingredient of food glue is the macromolecular substance of polysaccharides or proteins.

 
The elemental composition of polysaccharide food gums is monosaccharides and their derivatives. The chemical structure is a macromolecular polysaccharide formed by monosaccharide units. The different functional properties of xanthan gum food grade are caused by different types of monosaccharides,  different polymerization degrees, different linkage and arrangement of sugar units, and the different substitution of hydroxyl groups on the unit.  They are mainly reflected in the elements of solubility, viscosity, fluid characteristics, the gel solution stability to acid and alkali and temperature.  The gelling ability and gel strength, gel solution to other electrolytes, compatibility, pseudoplasticity, synergy and complementarity among various polysaccharides of polysaccharide food gums are also influenced.
 
Protein-like xanthan gum food grade, generally composed of amino acids, because of its type, quantity and spatial structure arrangement directly affect and restrict its functional properties.