Xanthan gum is the world's thickening, suspension, emulsification, stability in one. The most superior performance of the biological glue. The number of pyruvate groups in the end of the molecular side chain of xanthan gum has a great influence on its properties. Xanthan gum has the general properties of long chain polymer, but it contains more functional groups than the general polymer, under certain conditions will show unique properties. Its conformation in aqueous solution is varied and it shows different characteristics under different conditions.
Suspension and emulsification
Xanthan gum has good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-binding zonal spiral copolymer, forming a fragile glue-like network structure, so it can support the morphology of solid particles, droplets and bubbles, showing strong emulsifying stability and high suspension ability.
Water solubility
Xanthan gum dissolves quickly in water and has a good water solubility. Especially in cold water can also dissolve, can save complicated processing process, easy to use. But because it has a strong hydrophilic, if the direct add water is small and not stirred enough, the outer layer will absorb water and expand into micelles, will prevent the water into the inner layer, thus affecting the play of the role, so we must pay attention to the correct use. Xanthan gum dry powder or with salt, sugar and other dry powder auxiliary materials, slowly add into the stirring water feed, make a solution for use.
Thickening property
Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% water solution is equal to 100 times that of gelatin), which is an efficient thickening agent.
False plasticity
Xanthan glue solution has high viscosity under static or low shear action, and shows a sharp decrease in viscosity under high shear action, but the molecular structure remains unchanged. When the shear force is eliminated, the original viscosity is immediately restored. The relationship between shear force and viscosity is completely malleable. Xanthan gum is very prominent in pseudoplasticity, which is very effective in stabilizing suspension and emulsion.
Stability to heat
The viscosity of xanthan gum solution does not change greatly with the change of temperature. Generally, the viscosity of polysaccharides will change due to heating, but the viscosity of the aqueous solution of Xanthan gum almost does not change between 10-80 ºC. Even the aqueous solution with low concentration still shows a stable high viscosity in a wide temperature range. The 1% xanthan gum solution (containing 1% potassium chloride) was heated from 25ºC to 120ºC. Its viscosity is reduced by only 3%.
Stability to acid and base
Xanthan gum solution is very stable to acid and base, and its viscosity is not affected when the PH is between 5 and 10. The viscosity changes slightly when the PH is less than 4 and greater than 11. In the range of PH3 -- 11, the difference between maximum and minimum viscosity is less than 10%. Xanthan gum can be dissolved in a variety of acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these Xanthan gum solution at room temperature is quite stable, the quality of a few months will not change. Xanthan gum is also soluble in sodium hydroxide solution and has thickening properties. The resulting solution is stable at room temperature. Xanthan gum can be degraded by strong oxidants, such as perchloric acid and sulfuric acid, and degradation is accelerated with the increase of temperature.
Stability of salt
Xanthan gum solution and many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.) miscible, viscosity is not affected. Under the condition of higher salt concentration, its solubility is maintained even in saturated salt solution without precipitation and flocculation, and its viscosity is almost unaffected.
The stability of the reaction to enzymatic hydrolysis
The stable double helix structure of xanthan gum makes it highly resistant to oxidation and enzymatic hydrolysis. Many enzymes, such as protease, amylase, cellulase and hemicellulase, cannot degrade xanthan gum.
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