Description
Xanthan gum stabilizes oil‑in‑water emulsions at low concentrations, enabling low‑fat mayonnaise and other sauces.
Technical
The polysaccharide consists of a β‑1,4‑glucan backbone with mannose, glucose, and glucuronic acid side chains that form a viscoelastic network through hydrogen bonding and electrostatic interactions. This network imparts pseudoplastic, shear‑thinning flow, resisting creaming and phase separation during storage.
Science
Primary Reaction
Formation of a viscoelastic network via hydrogen bonding and electrostatic interactions between xanthan gum chains and water, stabilizing dispersed oil droplets
Sensory Profile
Aroma ()
neutralslightly sweetcleanmildsubtle
Origin & History
Civilization
Industrial food processing
Era