How Does Xanthan Gum Ingredients Dissolve? - Deosen Biochemical (Ordos) Ltd. (2024)

FAQs

How does xanthan gum dissolve? ›

Xanthan gum components are completely dissolved in most water-based systems. Still, because of its strong hydrophilicity, if it is directly added to water and the stirring is insufficient, the outer layer will absorb water and expand into micelles, thereby preventing water from entering the inside.

Xanthan gum is fully soluble in cold water and the negatively charged carboxyl groups (COO⁻) on the side chains of the molecule are responsible for the highly viscous fluid obtained once in contact with water. The main function of xanthan gum is to thicken, emulsify and stabilize water-based foods.

Xanthan gum can be dispersed into water and must be blended by creating a Vortex in the water then gently sprinkling the Xanthan Gum into the water. The easiest and most effective option however is to blend Xanthan Gum into Glycerin, where it will make a paste that can easily be mixed into your formulation.

As a naturally occurring microbial polysaccharide, xanthan gum can be biodegraded into oligosaccharides, monosaccharides and ultimately water and carbon dioxide.

Xanthan gum is unique in its ability to hydrate and disperse at any temperature.

Synonyms of xanthan gum are xanthan, Polysaccharide B 1459, corn sugar gum. The molecular weight of xanthan gum is reported to range from approximately 1,000,000 g/mol (Draeger et al., 2011) to approximately 2,000,000 g/mol (Voragen et al., 2012). Xanthan gum is a cream‐coloured powder, soluble in water.

When taken by mouth: Xanthan gum is LIKELY SAFE in the amounts found in foods. It is also LIKELY SAFE when taken as a medicine in doses up to 15 grams per day. It can cause some side effects such as intestinal gas and bloating.

It is not found in nature and has to be manufactured. According to the USDA, it's made by taking a type of carbohydrate, such as glucose or sucrose, and fermenting it with bacteria. Specifically, xanthan gum is a polysaccharide and a soluble fiber.

Xanthan gum is packaged as a dry powder and is not overly sticky by itself. Its stickiness is activated by adding liquid. And, unlike other thickening agents, the liquid does not need to be hot or cold to trigger the stickiness (compare this to a cornstarch slurry that has to be boiled to thicken up).

3), the transition from completely soluble to completely insoluble for xanthan gum occurs over an alcohol concentration range of 37.5 to 50%. In the IPA precipitation experiments (Fig. 4), xanthan became completely insoluble over a narrower range of alcohol concentrations from 36 to 40%.

When should you not use xanthan gum? ›

Formulating Tip: xanthan gum can be pre-dispersed in glycerin or propylene glycol and then immediately added to the water phase with mixing. Once the xanthan gum is fully hydrated, the resulting solution can be heated if necessary for the inclusion of other ingredients.

Gum arabic and Xanthan gum products typically have a shelf life of three (3) years when stored in a cool, dry place at ambient temperatures and relative humidities of <60%. This also includes blends and agglomerated versions of any combination of the two items.

In general, you should never need more than 1 tablespoon of xanthan gum for a gluten-free recipe (unless you're baking commercially). And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy.

General Fire Hazards Xanthan Gum can burn if strongly heated. Dusts from Xanthan Gum may form explosive mixtures with air. During a fire, irritating/toxic gases and fumes may be generated, including carbon oxides. Under certain conditions, a dust cloud of Xanthan Gum may explode when ignited by a spark or flame.

Xanthan gum processing appears to be driven by one microbe, a bacterium from the family Ruminococcaceae, which breaks down the carbohydrates in xanthan gum. A different gut bacterium, Bacteroides intestinalis, feeds on the smaller carbohydrates released by the Ruminococcaceae bacterium.

Xanthan in formate brine retains the pseudoplastic behavior up to 190 °C, however, low concentrate solutions undergo a thermal degradation that decreases the recovery of pseudoplasticity after being exposed to high temperature.

It's better to disperse the xanthan gum in the heated oil phase. This way you also avoid clumps as it doesn't hydrate yet.