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food products : xanthan gum

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Xanthan gum is a high molecular weight polysaccharide. It is produced by fermentation of carbonhydrate with Xanthomonas campestris. The bacterium Xanthomonas campestris produces this gum at the cell wall surface during its normal life cycle by a complex enzymatic process; the gum is eloborated into the surrounding medium. The composition and structure of the xanthan gum produced by commercial fermentation is identical to the polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family, where it occurs naturally.

Structural unit and Molecular structure

Xanthan gum is a high molecular weight polysaccharide produced by aerobic submerged fermentation. The fermentation medium contains a carbohydrate(such as sugar), nitrogen source, trace elements and other growth factors.

The polymer backbone is made up of ß-1, 4-linked D-glucose residues and, therefore, is identical to the cellulose molecule. A trisaccharide branch containing one glucuronic acid unit between two mannose units is linked to every other glucose unit at the number 3 position.

Manufacture and Quality Control of Xanthan Gum

The production of Xanthan Gum involves a multistep inoculum preparation, followed by fermentation in large stainless steel tanks and finally , product recovery. Media composition, aeration, agitation, pH and temperature are strictly controlled to guarantee optimal results and reproducibility. After fermentation is complete, the broth is pasteurized to kill the organisms before the product is recovered. It is recovered from the fermentation broth by alcohol precipitation. The alcohol is then removed and the resultant product dried, milled, tested and packaged.

Xanthomonas campestris CULTURE-INOCULUM BUILD-UP-SEED TANK-FERMENTOR-PASTEURIZER-GUM RECOVERY BY SOLVENT-DRYER-MILL-PACKING

Regarding Quality Control points during and after production of Xanthan Gum, note that WENDA / DEOSEN brand xanthan gum meets with FCC IV and USP, GMO-free and other international food additive standards. Products are produced in accordance with CGMP/HACCP /ISO requirements. We have the certification of ISO9001:2000, ISO22000 (HACCP), HALAL and KOSHER.

Rheology and Application of Xanthan

water binding agent
soluble in hot and cold water.
enhanced mouthfeel and product consistency
pseudoplastic rheological flow
improves product moisture
rheology control agent in aqueous systems
neutral flavor
effective viscosity builder
prevents fat separation, stabilizes emulsions and suspensions
pH stable over a broad range
stable at high salt concentrations
compatible with other gums and synergistic increase in viscosity or gel strength when used with galactomannans
freze/thaw stable
resistent to enzymatic degradation

Application Guideline

XANTHAN GUM USE IN FOOD PRODUCTS

in tomato ketchup (hot & cold processing), mayonnaise and salad dressing formulations
in bakery fillings, cake mixes, chocolate sauce, toppings, fruit preparations and desserts
in instant powdered soft drinks, squashes and hot drinks
in freeze pops (water or milk based)
in sweet pickle relish
in batter mixes, gluten-free bread
in egg white replacers
in ice cream, sorbets
in squeezable chewing gum
in creamed cottage cheese
in yogurt milk shakes
in instant soups

XANTHAN GUM IN COSMETICS + PHARMACEUTICALS

in toothpastes
in liquid pharmaceutical products
in cosmetics and toiletries
in barium sulfate solutions for use as radiopaque media
in antidiarrheal suspensions for human application
in antidiarrheal suspensions for veterinary application
in amebicidic suspensions for human application

XANTHAN GUM IN FEED PRODUCTS

in liquid animal feed
in calf milk replacers

XANTHAN GUM IN TECHNICAL APPLICATIONS

in oil drilling and oil recovery
in rust remover
in aqueous flowables for agricultural applications
in paint stripper for do-it-yourself
in acidic cleaners, all purpose bathroom/oven/kitchen cleaners
in textile and carpet printing pastes
in ceramic glazes
in water based paints
in texture coatings
in shoe, copper and silver polishes
in fire extinguishers

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Produced by: Orion Medya

Product Name	Packaging Unit	Packaging Type	Shelf Life	Storage Conditions
Xanthan Gum Ziboxan F80	25 kg.	Carton box with inner polythene bag	24 months	Sealed and stored in dry conditions, at Room Temperature.
Xanthan Gum Ziboxan F200	25 kg.	Carton box with inner polythene bag	24 months	Sealed and stored in dry conditions, at Room Temperature.