2012•Science and Technology of Food IndustryRequires access

Study on structure and complex effect of Xanthan gum

Qiu Hou-yuan

Abstract

Xanthan gum is a kind of widely used food thickeners which is compounded well with other food additives.Structure and properties of Xanthan gum and complex effect with konjac gum,locust bean gum,quar gum,gellan gum,agar etc were summarized.A good synergistic effect was produced by compounding,leading to the improvement of food stability.Besides,gelation's change from brittle to flexible was achieved.

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Available abstract

Key concepts: Xanthan gum, Locust bean gum, Gellan gum, Food science, Compounding, Chemistry, Natural gum, Food additive