Everything in this universe needs a glue

to come together

Xanthan Gum

By Srisha.S.Belur

Introduction

• Xanthan gum is a natural extra cellular polysaccharide which is produced by the fermentation of glucose/sucrose by Xanthomonas campestris

• It is soluble in cold water & exhibits high pseudoplastic flow.

• Polysaccaride is resistant to enzymatic digestion .• Its viscosity is highly stable over a wide pH and

temperature.• Its Molecular formula is C 35 H 44 O29.

History

• Xanthan gum was first discovered by Allene Rosalind Jeanes in 1950s at Northern Regional Center & became commercial in 1964.

• It was discovered by Allene Rosalind & her research team where a lot of bio-polymers were screened nfor their potential uses.

Xanthomonas campestris• This is  is bacterial species that causes a variety of plant

diseases. • These bacteria are commonly found on the leaves of

brassica vegetables such as cabbage.• Xanthomonas capestris is the same bacterial species which

causes black rot formation on broccoli, cauliflower, cabbage and other leafy vegetables

• This bacterium produces polysaccharide at its cell wall surface during its normal life cycle by a complex enzymatic processes.

• It is used in the commercial production of a high-molecular-weight polysaccharide - xanthan gum - that is an efficient viscosifier of water and that has many important uses, especially in the food industry.

Xanthomonas campestris

Leaf spot of English ivy caused by Xanthomonas campestris.

Xanthomonas campestris

• Electron microscope view of Xanthomonas campestris

Streak of Xanthomonas strain.

Manufacture.

• Xanthomonas campestris is produced from a pure culture of bacterium by an aerobic submerged in fermentation process.

• The steps of manufacture of Xanthomonas campestris is as follows

A well aerated medium containing nitrogen source, glucose and various trace elements is chosen. Some times in some industries Corn syrup is chosen as the medium

Manufacture

the medium must contain good amount of nutrition required by the bacteria.

The medium is inoculated with Xanthomonas campestris.

Now the inoculated medium is transferred to an agitator. This is where the bacteria is incubated.

In this sugary environment the bacterium replicates rapidly and forms around trillion identical cells in 48 hours/

Manufacture After few days the bacteria have used all the

carbohydrates present in the medium/broth and produces a polysaccharide. This polysaccharide is called xanthan gum

When the final fermentation process is finished the broth is pasteurized to kill all the bacteria present in the broth & xanthan gum is recovered by precipitation with isopropyl alcohol. The recovered xanthan gum is then hydrated to remove water and is dried, milled and finally packed.

The xanthan gum is now ready to be sold for commercial uses.

Applications

• Xanthan gum has numerous uses it is used from the tooth paste to hard rock oil drilling

• Xanthan gum is a food additive used to thicken, emulsify & stabilize water-based foods. It is used in many different types of food, including salad dressings, sauces, condiments, ice creams, and other frozen foods.

• Many gluten-free baking products also contain it. This additive helps food with oil, like salad dressings, stay mixed; it helps give some foods a smooth texture; and it can help the ingredients in other products bind together

Application

• In BattersIn wet prepared batters, xanthan gum reduces

floor sedimentation, improves gas retention, imparts enzymes, provides uniform coatings and acts as a good cling.

It provides adhesion & controls moisture migration during frying.

It coats onion rings & eliminates inconsistent waxy coatings

Application

• In Baked goods Baked goods have increased volumes & moisture,

higher crumb strength, greater resistance to shipping damage.

Xanthan gum blends well with cake ingredients, hydrates rapidly & evenly to aid in preventing lumping during initial stages of mixing the cakes.

Adding xanthan gum to either hot/cold processed bakery & fruit pie fillings improves texture &flavour release.

Application

• In Frozen foodStability, control & consistent viscosity during

heating are achieved by adding xanthan gum to many different frozen products such as whipped toppings, sauces, gravities and batters

Applications

• DressingsThe largest application of xanthan gum is seen here. It stabilizes acids and alkali Its effectiveness at low concentration make it an

excellent stabilizer for oil dressingsDressing with Xanthan gum gives products a long

term stability & constant viscosity over a wide range of temperature.

The xanthan gum clings well to salads

Applications

• In hard rock drilling xanthan gum lubricates and suspends rugged material found underground which gives a uniformity in drilling zones which prevent blow outs.

• Xanthan gum is also used to bind tobacco solids together so that they can be formed into a strop that is used to cut normal tobacco leaves.

• It is mainly used as a food additive, thickening agent and a stabilizer. It also prevents ingredients from separating

Xanthan Gum

Xanthan gum in other products

Xanthan gum in tooth pastXanthan gum in Vinaigrette