Xanthan gum is a white or light yellow powder with excellent thickening, suspension, emulsification and water solubility, and good thermal, acid and alkali stability. It is widely used in various foods. The following potassium hydroxide manufacturers will tell you about the application and dosage of xanthan gum in food processing.
1、 Application in beverages
Xanthan gum has good hydrophilicity and stability to temperature, acid, alkali and salt. It can quickly dissolve in aqueous solution and form a stable sol, increase the consistency of the drink, and improve the stability and particle suspension of the drink.
For example, the amount used in liquid drinks is 0.1-0.3%, which plays a role in thickening, suspension and improving sensory quality; The addition of 0.1-0.3% in the solid beverage makes the product easier to shape and enhance the taste.
2、 Application in grain and grain products
The dough is formed by adding a small amount of water to the flour and kneading it for a period of time. It depends on the gluten protein to maintain a certain shape. Xanthan gum has a strong water absorption ability. It can combine with water to form a viscous gel, and combine with starch particles and gluten protein to form a three-dimensional space network structure, thus increasing the water holding capacity of the dough, strengthening the strength of gluten, and improving the stability of the dough. The amount used in flour products is generally 0.03-0.08%, which plays a role in enhancing toughness, water retention and extending the shelf life.
3、 Application in baking food
Xanthan gum is a kind of polysaccharide containing a large amount of hydroxyl, which is a hydrophilic colloid. It can interact with gluten protein to form a composite spatial network structure, significantly improve the water holding capacity of gluten protein, improve the strength of dough, thus increasing the water holding capacity, elasticity and softness of baked food, improving the taste and extending the shelf life. The amount used in the cake is generally 0.1-0.3%, which is used to increase the porosity, softness and shelf life; The amount used in bread is generally 0.1-0.2%. Function: soft, suitable for brown bread containing coarse fiber.
4、 Application in frozen drinks
Xanthan gum can stabilize emulsion in the range of - 18~100 ℃, inhibit the migration of water molecules, control the growth rate of ice crystals, make ice cream soft and delicate, increase the viscosity of ingredients, and make ice cream have good plasticity, consistency, viscosity and softness. The amount used in ice cream is generally 0.1-0.3%, which plays the role of microporous, ice free, shortening the aging time and making the product tissue delicate.
According to the hygienic standard for the use of food additives, xanthan gum can be used in various foods in an appropriate amount according to production needs. The amount used in some foods is outlined above. You can use it as a reference. More relevant information will come to our website http://www.xhczhushu.com Consult!