Xanthan Gum - Functionality and Application

Practical Food Rheology: An Interpretive Approach

Volumn , Issue , 2010, Pages 85-112

  Sworn, Graham ^a  

^a SAS   (France)

Author keywords

Acetate and pyruvate group role in molecular structure of xanthan gum impact on functionality, of structure function relationship; Emulsions, main food applications of xanthan gum in salad dressings; PH sensitivity of xanthan gum solution viscosity; Polysaccharide xanthan gum, produced by microorganism Xanthomonas campestris; Xanthan gum functionality and application; Xanthan gum solutions, conformational transition during heating, changing from a rigid, ordered state; Xanthan gum, an anionic polysaccharide salts and acids, influencing ionic strength of environment; Xanthan gum, not affecting starch gelatinization, and inhibiting retrogradation; Xanthan gum, setting it apart from hydrocolloid thickeners unique rheology and ability to interact synergistically with galactomannans; Xanthan, a higher viscosity in deionised water

Indexed keywords

EID: 84885519990     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444391060.ch5     Document Type: Chapter

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