XANTHAN GUM (Ksantan Sakz)

XANTHAN GUM (Ksantan Sakz)

XANTHAN GUM

 

CAS No. : 11138-66-2

EC No. : 234-394-2

 

 

Synonyms:

GLUCOMANNAN; GLUCOMANNAN MAYO; GALACTOMANNANE; RHODOPOL 23; XANTHAN; Corn sugar gum; E415; XC Polymer; Xanthomonas campestris; Kelzan; Goma Xantana; gomma; Gomme de Sucre de Maïs; Corn sugar gum; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; METATAGS; Ksantan Gum; Xanthan gam; Xanthan Gum ( E-415 ); ksantan sakz; Tito Ksantan Gam; xantham gum; xanthan gamma; Ksantan zamk; Transparent Xanthan gum; 1H NMR prediction; Bacterial Polysaccharide; Corn Sugar Gum; Goma Xantana; gomma; Gomme de Sucre de Maïs; Corn sugar gum; E415; XC Polymer; Gum xanthan; Biozan R; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; Gomme de Xanthane; Gomme Xanthane; Polysaccharide Bactérien; Polysaccharide de Type Xanthane; Polysaccharide Xanthane; Xanthan; Xanthomonas campestris; Kelzan; E415; GUM XANTHAN; Corn sugar gum; E415; XC Polymer; Gum xanthan; Biozan R; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; GLUCOMANNAN; GLUCOMANNAN MAYO; GALACTOMANNANE; RHODOPOL 23; XANTHAN; XANTHAN GUM; XANTEMPO(TM); Gelatin Guar gum DEHYDROXANTHAN GUM Xanthan gum; acetate UNDECYLENOYL XANTHAN GUM HYDROXYPROPYL XANTHAN GUM XANTHAN GUM; 80 MESH PHARMA GRADE XANTHAN GUM ,80MESH ,P-XANTH; FOOD GRADE XANTHAN GUM FOOD GRADE XANTHAN GUM (INSTRUCTIONS XANTHAN GUM 200 MESH XANTHAN GUM; 200MESH; FOOD GRADE; corn sugar gum; gummi xanthanum; Gums – Waxes – Food Thickeners; Drilling and Completion Fluids; Green Chemicals – Eco-Friendly; Xanthan Gum FCC; Xanthan Gum NF; Corn sugar gum; EINECS 234-394-2; Gum xanthan; Rhodigel; UNII-63ZP7I1BQO; UNII-TTV12P4NEE; Xanthan; Xanthan gum; Corn sugar gum; Xanthan; Xanthan gum; Xanthan gum [NF]; Corn Sugar Gum; Gummi Xanthanum; Xanthan Gum Oilfield; Xanthan Gum Dispersible; Corn sugar gum; Xanthan; Gum xanthan; UNII-TTV12P4NEE; Xanthan-Gum; 11138-66-2 Xanthan gum; Xanthan gum from Xanthomonas campestris; Biozan R; xanthan; xanthan gum; 9H-Xanthene; XANTHENE; 92-83-1; Xanthan; 10H-9-Oxaanthracene; XANTHAN GUM; Dibenzo[a,e]pyran; NSC 46931; UNII-A762Z8101Y; Dibenzopyran, tricyclic;EINECS 202-194-4; BRN 0133939; AI3-01544; CHEBI:10057; GJCOSYZMQJWQCA-UHFFFAOYSA-N; SBB059332; A762Z8101Y; AK110825; 9H-xanthen; SMR000857210; Xanthane; 9h-xanthen-9-yl; Xanthene, 99%; ACMC-209rhu; AC1L1O0V; AC1Q1HL0; SCHEMBL4267; 5-17-02 00252; MLS001333245; MLS001333246; CHEMBL486760; DTXSID1059070; MolPort-002-070-463; HMS2231P24; HMS3371P15; ZINC967535; NSC46931; 5693AC; ANW-39904; MFCD00005055; NSC-46931; ZINC00967535; AKOS016008734; FCH1115829; MCULE-9252893365; TRA0025312; NCGC00247062-01; AJ-24531; Corn sugar gum; E415; XC Polymer; Gum xanthan; Biozan R; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; AN-20207; AN-42623; BC678456; CC-35639; DR000241; PL050538; PL075517; ZB015463; AX8156620; DB-057333; KB-250584; LS-162384; RT-004935; ST24030064; ST51044380; TL80090584; C01464;AE-562/43285774; C-06986; InChI=1/C13H10O/c1-3-7-12-10(5-1)9-11-6-2-4-8-13(11)14-12/h1-8H,9H; XANTHAN GUM; XANTHANGUM; xanthan gum; xanthangum; ksantan gum; KSANTAN GUM; xanthan gum fiyat; xanthan gum zararlar; xanthan gum nasl kullanlr; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; METATAGS; Ksantan Gum; Xanthan gam; Xanthan Gum ( E-415 ); ksantan sakz; Tito Ksantan Gam; xantham gum; xanthan gamma; Ksantan zamk; Transparent Xanthan gum; 1H NMR prediction; Bacterial Polysaccharide; Corn Sugar Gum; Goma Xantana; gomma; Gomme de Sucre de Maïs; Corn sugar gum; E415; XC Polymer; Gum xanthan; Biozan R; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; Gomme de Xanthane; Gomme Xanthane; Polysaccharide Bactérien; Polysaccharide de Type Xanthane; Polysaccharide Xanthane; Xanthan; Xanthomonas campestris; Kelzan; E415; GUM XANTHAN; Corn sugar gum; E415; XC Polymer; Gum xanthan; Biozan R; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; GLUCOMANNAN;GLUCOMANNAN MAYO;GALACTOMANNANE; RHODOPOL 23; XANTHAN; XANTHAN GUM; xanthan gum sat; xanthan gum zararl m; ksantan gum nasl elde edilir; ksantan gum fiyat; xanthan gum sipari; KSANTANGUM; ksantangum; ksantan sakz; ksantansakz; KSANTAN SAKIZI; KSANTANSAKIZI; Xanthan Gum FCC; XanthanGum FCC; Xanthan GumFCC; XanthanGumFCC; XANTHANGUMFCC; XANTHAN GUM FCC; XANTHANGUM FCC; XANTHAN GUMFCC; Xanthan Gum NF; XanthanGum NF; Xanthan GumNF; XanthanGumNF; XANTHAN GUM NF; XANTHANGUM NF; XANTHAN GUMNF; XANTHANGUMNF; XANTHENE; xanthene; stabiliser, E415, thickenerXANTHAM; XANTHAN;Keltrol F;RHODOPOL 23;GLUCOMANNAN; GUM XANTHAN; XANTHAN GUM; XANTHATEGUM;XANTEMPO(TM); Xanthane gum; Gelatin Guar gum DEHYDROXANTHAN GUM Xanthan gum, acetate UNDECYLENOYL XANTHAN GUM HYDROXYPROPYL XANTHAN GUM XANTHAN GUM; 80 MESH PHARMA GRADE XANTHAN GUM; 80MESH; FOOD GRADE XANTHAN GUM FOOD GRADE XANTHAN GUM (INSTRUCTIONS XANTHAN GUM 200 MESH XANTHAN GUM; 200MESH; FOOD GRADE GUM XANTHAN GLUCOMANNAN GLUCOMANNAN MAYO GALACTOMANNANE; 11138-66-2 Carbohydrates RHODOPOL 23 Polysaccharide XANTHAN XANTHAN GUM XANTEMP (TM); xanthangumfromxanthomonascampestris XANTHAM Xanthan Gum Xanthomonas campestris xanthan gum Xc Xanthan gum pharma XANTHAN GUM FOR FOOD & PHARMACEUTICAL APPLICATION XanthanGumPure C35H49O29 C35H49O29n XANTHANGUM; FCC XANTHANGUM,NF XANTHATEGUM Xanthan Gummi Food & Feed ADDITIVES XANTHAN NF; USP XANTHAN GUM POWDER NF/FCC GRADE Food additives Mud Drilling Chemicals NL Baroid XC Polymer Oil drilling Chemicals Xanthane gum Xanthan gum from Xanthomonas campestris; Gum xanthan Keltrol F Polysaccharide B-1459 Konjac extract Xanthan guM (xanthan) API Thexanthan guM thickener Xantural 180 XANTHAN FROM XANTHOMONAS CAMPESTRIS; tito ksantan gum; titoksantangum; TITOKSANTANGUM; TITO KSANTAN GUM; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; METATAGS; Ksantan Gum; Xanthan gam; Xanthan Gum ( E-415 ); ksantan sakz; Tito Ksantan Gam; xantham gum; xanthan gamma; Ksantan zamk; Transparent Xanthan gum; 1H NMR prediction; Bacterial Polysaccharide; Corn Sugar Gum; Goma Xantana; gomma; Gomme de Sucre de Maïs; Corn sugar gum; E415; XC Polymer; Gum xanthan; Biozan R; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; Gomme de Xanthane; Gomme Xanthane; Polysaccharide Bactérien; Polysaccharide de Type Xanthane; Polysaccharide Xanthane; Xanthan; Xanthomonas campestris; Kelzan; E415; GUM XANTHAN; Corn sugar gum; E415; XC Polymer; Gum xanthan; Biozan R; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; GLUCOMANNAN;GLUCOMANNAN MAYO;GALACTOMANNANE; RHODOPOL 23; XANTHAN; XANTHAN GUM; GUAR GUM; guar gum; guargum; GUARGUM; KELTROL; keltrol; Corn sugar gum; E415; XC Polymer; Gum xanthan; Biozan R; xantan gan; xanthan gum; ksantangam; gam; ksantan gam; xantan gum; xhanthan gum; METATAGS; Ksantan Gum; Xanthan gam; Xanthan Gum ( E-415 ); ksantan sakz; Tito Ksantan Gam; xantham gum; xanthan gamma; Ksantan zamk; Transparent Xanthan gum; 1H NMR prediction; Bacterial Polysaccharide; Corn Sugar Gum; Goma Xantana; Gomme de Sucre de Maïs; Gomme de Xanthane; Gomme Xanthane; Polysaccharide Bactérien; Polysaccharide de Type Xanthane; Polysaccharide Xanthane; Xanthan; Xanthomonas campestris; Kelzan; E415; GUM XANTHAN; GLUCOMANNAN;GLUCOMANNAN MAYO;GALACTOMANNANE; RHODOPOL 23; XANTHAN; XANTHAN GUM; XANTEMPO(TM); Gelatin Guar gum DEHYDROXANTHAN GUM Xanthan gum; acetate UNDECYLENOYL XANTHAN GUM HYDROXYPROPYL XANTHAN GUM XANTHAN GUM; 80 MESH PHARMA GRADE XANTHAN GUM ,80MESH ,P-XANTH; FOOD GRADE XANTHAN GUM FOOD GRADE XANTHAN GUM (INSTRUCTIONS XANTHAN GUM 200 MESH XANTHAN GUM; 200MESH; FOOD GRADE; corn sugar gum; gummi xanthanum; Gums – Waxes – Food Thickeners; Drilling and Completion Fluids; Green Chemicals – Eco-Friendly; Xanthan Gum FCC; Xanthan Gum NF; Corn sugar gum; EINECS 234-394-2; Gum xanthan; Rhodigel; UNII-63ZP7I1BQO; UNII-TTV12P4NEE; Xanthan; Xanthan gum; Corn sugar gum; Xanthan; Xanthan gum; Xanthan gum [NF]; Corn Sugar Gum; Gummi Xanthanum; Xanthan Gum Oilfield; Xanthan Gum Dispersible; Corn sugar gum; Xanthan; Gum xanthan; UNII-TTV12P4NEE; Xanthan-Gum

 

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

 

 

IUPAC Name of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

9H-xanthene

Experimental Properties of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

Physical Description of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

DryPowder

Cream-coloured powder

 

 

Solubility of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

Soluble in water. Insoluble in ethanol

 

Chemical formula: (C35H49O29)n

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM), widely used in food applications, is a heteropolysaccharide produced by submerged aerobic fermentation using a bacterium named Xanthomonas campestris and forms a sterile fermentation medium with carbohydrate, a suitable nitrogen source, potassium phosphate and other trace elements.

The polysaccharide produced at the end of the fermentation step is precipitated using isopropyl alcohol and isolated from the medium. The isolated polysaccharide is then centrifuged and then dried to remove residual isopropyl alcohol.

 

 

The dried XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is milled to be powdered and packed after being sifted through the sieves. The predominant hexose is D-gluco and D-mannose with D-glucuronic acid and pyruvic acid and is prepared as sodium, potassium or calcium salts and the solutions are neutral

The XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM), a microbial heteropolysaccharide, consists essentially of a polymer skeleton containing 1,4-linked ß-D-glucose units as in cellulose. In these scaffolded side chains, there is a trisaccharide consisting of one D-glucuronic acid residue between the two D-mannose residues. The polymer also contains 4.7% O-acetyl groups and 3.0-3.5% pu rvric acid as a ketal in the glucose unit.

These side chains found in the XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM), which make up about 60% of the molecule, can gain many physical and chemical properties specific to XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM). Because of the side chains, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) can be completely hydrated even in the cold chain. Furthermore, it is stated that these side chains make XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) resistant to hydrolysis. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) which is soluble in water but not soluble in organic solvents; As rheological control agent in water containing systems and as stabilizer for emulsions and suspensions. Apart from these, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM); These properties of the XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) which are easily soluble in 8% of hydrochloric acid, 10% of hydrochloric acid and 25% of phosphoric acid, can be easily dissolved in the solution of sulfuric acid, nitric acid and acetic acid, It can last for months as long as the temperature does not rise.

 

 

Commercial XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is a yellowish powdery substance which is completely soluble in hot or cold water and gives high viscosity solutions at low concentrations. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)’s aqueous solutions are able to poison up to 50% of some hydrophilic solvents such as ethanol and propylene glycol.

The viscosity of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is a function of its concentration in its distribution. As with other gauges, the xanthan gauge solenoids also exhibit a pseudo-fluid type. Pseudoplastic fluid type; Mouth sensation, taste perception and suspension formation, which have a significant impact on the formation of properties that affect many sensory qualities.

 

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is a distinctive feature that distinguishes the gamma from other gums, as its resistance to temperature and pH is considerably larger. This durability is said to be caused by the side chains in the xanthan molecule being wrapped around the cellulose skeleton. This feature is the XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM); Enzymes, acids, bases, high temperatures, freezing and thawing, and degradation that can occur during long-term mixing.

Interaction of these trisaccharide chains with the main chain makes the molecule a very solid rod and increases the stability of heat, acid and base remarkably. Molecular weight is around 2 million and probably larger values are reported due to aggregation. Pyruvic acid content has the highest xanthans, highest viscosity and thermal stability.

 

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) solvers; Are generally not affected by changes in pH value and are soluble in most of the acids and bases. Most of the other hydrocolloids; Low pH values and viscosity at high temperatures, while XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is stable under the same conditions.

Features and benefits of the Xanthan range;

 

 

To form visible clear solutions even at high concentrations,

• dissolving in both hot and cold water,

• give high viscosity to solutions even at low polysaccharide concentrations,

• minimal change in the viscosity of the solutions formed by xanthan over a wide temperature range,

• dissolution and stability in both acidic and alkaline solutions,

• stability in solutions with high salt concentration,

• high resistance to enzymatic degradation,

• a good lubricant,

• stability after freezing / thawing steps,

• it is an extremely effective emulsion stabilizer,

• excellent mouth taste,

• can be counted as having synergistic properties with other hydrocolloids (guar and locust bean gum).

As food application areas;

• sauces and salad dressings,

• bakery and pastry products,

•meat products,

•drinks,

• fruit preparations,

• powder products are in place.

 

 

Because the viscosity of the solution does not change much with temperature, that is, when it is cooled it does not increase in consistency, so XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM), salad sauces and chocolate syrups are very suitable for use in products that will be consumed as soon as they are removed from the refrigerator.

These products should be as easy to pour as they are at room temperature as soon as they leave the refrigerator. In normal salad sauces, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is used as a thickener and the particles stabilize suspension in the structure and emulsion in water. The XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)is generally used in combination with the propylene glycol alginate. When used together they give a solution with less pseudoplasticity and less viscosity. The resulting product has improved pourability and a cream-like smooth structure.

Anthan gum; Conforms to other hydrocolloids; Especially locust bean gum and konjacla (gel formation) and guar gum (high viscosity).

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) and guar gamma / gum gamma combinations are used in the stabilization of ice cream and frozen products. This addition of carrageenan prevents the separation of the liquid phase during freezing. Double or triple combinations of these scales are used in various dairy products.

Finally, it is used in technical fields in toothpaste, cosmetics, cleaning products, coatings and dyes and fire extinguishers.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is a polysaccharide obtained from fermentation of glucose or sucrose with Xanthomonas campestris bacteria.

Stabilizer and thickener additive are used as additives. The most important feature of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is its ability to increase consistency even at low concentrations.

 

 

Use of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

To create visible clear solutions even at high concentrations,

Both hot and cold water dissolution,

It gives high viscosity to solutions even at low polysaccharide concentrations,

Minimal changes in the fluidity of the solutions formed by xanthan in the wide temperature range,

The dissolution and stability in both acidic and alkaline solutions,

Stability in solutions with high salt concentration,

Being a good lubricant,

After the freezing / thawing steps,

It is an extremely effective emulsion stabilizer,

Excellent mouthfeel.

 

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is known as E415 and is used as a stabilizer and thickening additive in food production. One of the most remarkable properties of xanthan gum is its ability to increase its consistency even at very low concentrations. Most food products use 0.5%, even 0.05%

Bread, pastry and candies we made with gluten-free flour usually begin to disintegrate and crumble after a short period of time. The duration of the hold is very short. It also does not have the elasticity of products made with normal flours.

 

 

Food industry

Application area

tackifier

Confectionery sugar and jellies

Binding material

Coating material

Pastry, bakery products

emulsifier

Salad dressing

Create a movie

Protective layers, sausage coating

Foam fixing

 

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is used as a thickener and stabilizer in the pharmaceutical and food industry. Suspensions are also used as suspending agent, emulsifier, structuring agent or foam enhancer.

powdered drink mixes produced in a similar manner sahlep and among our traditional products, ice cream, salad dressings, powdered soups, mayonnaise, is used in various products such as ketchup. It is the reason for preference in the food industry in terms of high consistency which can be achieved especially in the products by extracting the aroma to the foreground and even at the lowest usage rate. In the pharmaceutical industry, tablet binding (adhesive) is used.

Food: food, bakery products, bakery products filler, gels and mixtures thereof, batter mixes, biscuit filling, bread, brine solution ham injection, cake mixes, cakes, canned foods, spread cheese, chewing gum, chocolate sauce, coleslaw ornament, confectionery, cottage cheese, cream cheese, dairy products, sweet cream, dessert mixes, desserts / foams, diet products, eggs displacer, reduced-fat margarine, foams, cold soda, frozen food, fruit filling, fruit preparations, gluten-free bread, meat water, ham pumping, ice cream, icings, instant products, prepared soups, liquid / foam powders, Louisiana style hot sauce, mayonnaise, meat batter, the milk shake, filo pastry, pizza sauce, prepared foods, frozen pasta, salad dressings , Sauces, sausages, soft biscuits, sausages, soy sauce, ready-to-eat chocolate drink, sugar eni are, tomato ketchup, whipped cream and yogurt.

Soft drinks: citrus drinks, dietsal soft drinks, fruit juices, fruit flavors and prepared drinks.

Drugs: Liquid antibiotics, lozenges, drug emulsions, drug suspensions, syrups, tablets, tablets that delay the release of drug (drug).

Personal care: Cosmetics, creams, liquid make-up materials, liquid soap, lotions, shampoos, toiletries, toothpaste.

Cleaners / detergents: Acidic cleaners, alkaline cleaners, domestic cleaners, liquid toilet cleaners.

Industrial applications: adhesives, agrochemicals, animal feed, bitumen emulsions, calf fillers, ceramic glazes, inks, fire fighting foams, foundry coatings, latex emulsions, latex paints, liquid animal feed, lubricants, metal polishes, mining oil drilling, paint remover material, paper, pet food, wax emulsions, poultry feed, pickling, silicate paints, textiles and carpet dyeing (printing) pastes, fabric (cloth) coatings, water-based paints.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) beauty products and liquid soap, tooth paste, which kullanlr.ampu as a thickener in cosmetic products such as colognes, lotions, cosmetics and hair care products by bazlardr.ayr the cosmetic product prepared with xanthan gain XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) to the cream and to add a feeling of pleasant touch aftershave Can also be used.

 

 

Use of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) in the Pharmaceutical Sector:

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is used in the pharmaceutical sector to regulate the effects of drugs such as antibiotics and to ensure regular dosing. It also helps to stabilize creams containing medicinal chemicals.

Agriculture and other sectors

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) industry has a wide range of uses as a thickener and stabilizer. It increases the fluidity of fungicides, herbicides and insecticides. Unique density properties of xanthan solutions increase sprayability, reduce friction and increase the viscosity and permanence of the herbicides.

 

Above all, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is a complex exopolysaccharide, i.e. a polymer containing sugar residues secreted by the environment surrounding it by a microorganism. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) produced by plant pathogenic bacteria, a microorganism that causes various diseases in plants, is widely used as a thickener and stabilizing agent in food and industrial products in a wide range. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is widely used today.

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) / E-415

Carbohydrate is a high molecular polysaccharide chain produced by a pure culture fermentation with Xanthomonas campestris. It is classified as hydrophilic colloids and their derivatives as a gum.

In addition to its utility as an aqueous viscosity enhancer, it is used as a binder, emulsion stabilizer, and various skin conditioning agents and emulsifying surfactants. Stable in solutions containing high concentrations of salt, resistant to enzymatic degradation. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) exhibits extraordinary and useful features. For example; High viscosity at low concentrations, little change in viscosities at varying temperatures, and excellent stability over a wide pH range. It also allows good freeze-thaw stability and exhibits remarkable suspension characteristics.

Main functions: Stabilizes emulsions, prevents clotting, improves adhesion, improves texture, gives creamy density, improves mouth feel, improves texture, gives viscosity, stabilizes insoluble ingredients, stabilizes fruit juice in soft drinks, It provides emulsion and foam stability, controls sedimentation, controls drift and adhesion, provides easy flow and pumpability, controls crystallization, provides finer porous structure, increases pitting volume, controls rheology, provides temperature and pH stability, binds water, Allows delayed release of the drug, gives a pleasant skin feel, keeps the active ingredients in suspension, prolongs contact time.

 

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) Product Details:

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is a polysaccharide obtained from fermentation of glucose or sucrose with Xanthomonas campestris bacteria.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is known as E415 and it is used as stabilizer and thickener additive in food production.

The chemical formula is (C35H49O29) n. The molecular weight is about 10,000. The pH of the 1% solution is 7.3.

The XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM), which is a microbiological heteropolysaccharide, is composed of a main polymer skeleton containing 1,4-linked ß-glucoside units as in cellulose. In these scaffolded side chains, there is a trisaccharide composed of Dglucoric acid residues between the two D mannose residues.

The polymer also contains 4.7% of the acetyl groups and 3.03.5% of the pyruvic acid. These side chains found in the XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM), which make up about 60% of the molecule, give many physical and chemical properties specific to XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM). Because of the side chains, the XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) can be completely hydrated even in the cold chain. In addition, these side chains are said to make the XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) resistant to hydrolysis.

One of the most remarkable properties of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is its ability to increase its consistency even at very low concentrations. Most food products use 0.5%, or even 0.5%. The pseudoelasticity he carries maintains his determination despite his slick sensation in his mouth.

Unlike other gamut types, it is stable in large temperature and pH changes and is considered a reliable additive in America, Canada and Europe. Stable in solutions containing high concentrations of salt, resistant to enzymatic degradation.

 

 

Features and benefits of xantan gamut;

Soluble in both hot and cold water, giving high viscosity to solutions even at low polysaccharide concentrations, Minimal change in the fluidity of solutions formed by xanthan in wide temperature range, Solubility and stability in both acidic and alkaline solutions Stability of solutions with high salt concentration, Good lubricity, Stability after frost / dissolution stages, Excellent emulsion stabilizer, Excellent mouth taste.

Applications of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) in the Cosmetic Industry:

 

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)Features:

Carbohydrate is a high molecular polysaccharide chain produced by a pure culture fermentation with Xanthomonas campestris. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is classified as hydrophilic colloids and their derivatives as a gum. In addition to its utility as an aqueous viscosity enhancer, it is used as a binder, emulsion stabilizer, and various skin conditioning agents and emulsifying surfactants. Stable in solutions containing high concentrations of salt, resistant to enzymatic degradation. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) exhibits extraordinary and useful features. For example; High viscosity at low concentrations, little change in viscosities at varying temperatures, and excellent stability over a wide pH range. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) also allows good freeze-thaw stability and exhibits remarkable suspension characteristics.

 

 

Major functions / characteristics:

Stabilizes emulsions, prevents clotting, provides good adhesion, improves texture, improves mouth feel, improves mouthfeel, gives added viscosity, stabilizes insoluble components, stabilizes fruit juice in soft drinks, provides emulsion and foam stability Control sedimentation, control drift and adhesion, provide easy flow and pumpability, control crystallization, provide finer porous structure, increase pitting volume, control rheology, provide temperature and pH stability, bind water, allow delayed drug release in medication Gives a pleasant skin feel, keeps the active ingredients in suspension, prolongs contact time.

 

Industrial applications of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM): adhesives, agrochemicals, animal feed, bitumen emulsions, calf fillers, ceramic glazes, inks, fire fighting foams, foundry coats, latex emulsions, latex paints, liquid animal feed, lubricants, metal polishes, mining, oil Punching, paint remover, paper, pet food, lacquer emulsions, poultry feed, rust removers, silicate dyes, textile and carpet dyeing (printing) adhesives, textile coatings, water based paints.

 

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is a sugar-like compound made by mixing aged (fermented) sugars with a certain kind of bacteria. It is used to make medicine.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is used for lowering blood sugar and total cholesterol in people with diabetes. It is also used as a laxative.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is sometimes used as a saliva substitute in people with dry mouth (Sjogren’s syndrome).

In manufacturing, xanthan gum is used as a thickening and stabilizing agent in foods, toothpastes, and medicines. Xanthan gum is also an ingredient in some sustained-release pills.

 

 

PH

6.0 – 8.0

COLOR

White to cream

APPEARANCE

Free flowing powder

INDUSTRY

Food Chemicals, Industrial, Industrial Drilling, Oil and Gas Production, Drilling Fluid, Hydraulic Fracturing, Fracking

 

One of the most remarkable properties of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum. The viscosity solutions decrease with higher shear rates, which is called pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking, or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up.

In foods, this gum is used as a good thickening agent which is most often found in salad dressings and sauces. It makes these products thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking the mixture so it can be easily poured. When it exits the bottle, the shear forces are removed and the mixture thickens back up, so it clings to the salad or food. It is very stable under a wide range of temperatures and pH.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. This gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, it helps create the pleasant texture in many ice creams.Gluten-free baking also contains this ingredient; since the gluten found in wheat must be omitted, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is used to give the dough or batter a “stickiness” that would otherwise be achieved with the gluten. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages.

In personal care, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is a stabilizer to prevent ingredients from separating. In toothpaste, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) serves as a binder to keep the product uniform. It is also used to prepare water gel, oil-in-water emulsions to help stabilize the oil droplets against coalescence, and has some skin hydrating properties.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is a high molecular weight polysaccharide produced by fermentation of Xanthamonas campestris. The composition and structure of the XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) produced by commercial fermentation is identical to the naturally occurring polysaccharide formed on plants belonging to the cabbage family. Process control and rigorous quality standards throughout production guarantee consistent, reliable product performance. In processed foods, xanthan gum provides stability and improves or modifies textural qualities, pouring characteristics and cling.

Exceptional thickening and stabilizing abilities make XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) products a common component in many food systems. For salad dressings, ACAR products are the stabilizers of choice, keeping ingredients suspended uniformly while providing excellent pourability without flavor masking. The dramatic thickening capability of low concentrations of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) provides improved mouthfeel in products such as syrups and powdered juice drinks.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) (/ˈzænθən/) is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.

 

Contents

1 History of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

2 Uses of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

2.1 Shear thinning

2.2 Amounts used

3 Health

3.1 Safety of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

4 Preparation of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

4.1 Detail of the biosynthesis

5 References

History of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan® in the early 1960s.[2][3] It was approved for use in foods in 1968 and is accepted as a safe food additive in the USA, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.[4] This is the same bacterium responsible for causing black rot to form on broccoli, cauliflower, and other leafy vegetables.

Uses of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM), 1%, can produce a significant increase in the viscosity of a liquid.[5]

 

In foods, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is common in salad dressings and sauces. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) also helps suspend solid particles, such as spices. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) helps create the desired texture in many ice creams. Toothpaste often contains XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) as a binder to keep the product uniform. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.[6] In gluten-free baking, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. In most foods XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is used at concentrations of 0.5% or less. Xanthan gum is used in wide range food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, others.

In the oil industry, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is used in large quantities to thicken drilling mud.[7] These fluids carry the solids cut by the drilling bit to the surface. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) provides great “low end” rheology. When circulation stops, the solids remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) has been added to concrete poured underwater, to increase its viscosity and prevent washout.

In cosmetics, XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is used to prepare water gels.[8] It is also used in oil-in-water emulsions to enhance droplet coalescence.[9] Xanthan gum is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.[8]

 

Shear thinning

The viscosity of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) solutions decreases with higher shear rates. This is called shear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or chewing will thin. When the shear forces are removed, the food will thicken again. In salad dressing, the addition of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.

 

 

Amounts used

The greater the ratio of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) added to a liquid, the thicker the liquid will become. An emulsion can be formed with as little as 0.1% (by weight). Increasing the amount of gum gives a thicker, more stable emulsion up to 1% XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM). A teaspoon of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) weighs about 2.5 grams and brings one cup (250 ml) of water to a 1% concentration.[6][10]

To make a foam, 0.2-0.8% XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is typically used. Larger amounts result in larger bubbles and denser foam. Egg white powder (0.2-2.0%) with 0.1-0.4% XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) yields bubbles similar to soap bubbles.

 

 

Health

Evaluation of workers exposed to XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) dust found evidence of a link to respiratory symptoms.[11]

On May 20, 2011, the FDA issued a press release about SimplyThick, a food-thickening additive containing XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) as the active ingredient, warning parents, caregivers and health care providers not to feed SimplyThick, a thickening product, to premature infants.[12] The concern is that the product may cause premature infants to suffer necrotizing enterocolitis.

 

 

Safety of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)

According to a 2017 safety review by a scientific panel of the European Food Safety Authority (EFSA), XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) (European food additive number E 415) is extensively digested during intestinal fermentation, and causes no adverse effects, even at high intake amounts.[13] The EFSA panel found no concern about genotoxicity from long-term consumption.[13] EFSA concluded that there is no safety concern for the general population when XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is consumed as a food additive.[13]

 

 

Preparation

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is produced by the fermentation of glucose and sucrose.[13] The polysaccharide is prepared by the bacteria being inoculated into a sterile aqueous solution of carbohydrate(s), a source of nitrogen, dipotassium phosphate, and some trace elements.[13] The medium is well-aerated and stirred, and the xanthan polymer is produced extracellularly into the medium. After one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.[13]

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1.[13][14]

A strain of X. campestris has been developed that will grow on lactose – which allows it to be used to process whey, a waste product of cheese production. This can produce 30 g/L of XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) for every 40 g/L of whey powder. Whey-derived XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM) is commonly used in many commercial products, such as shampoos and salad dressings.[15]

 

 

Detail of the biosynthesis

Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit.[13] This links the synthesis of xanthan to carbohydrate metabolism. The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane.[citation needed]

 

Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers. Acetyl and pyruvyl residues are added as non-carbohydrate decorations. Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae. Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)

 

 

Ksantan Sakznn (XANTHAN GAM) IUPAC Ad

9H-ksanten

Ksantan Sakznn (XANTHAN GAM) Deneysel Özellikleri

Ksantan Sakznn (XANTHAN GAM) Fiziksel tanm

Kuru Toz

Krem renkli toz

Ksantan Sakznn Çözünürlüü

Suda çözünür. Etanolde çözünmez

 

Ksantan Sakznn (XANTHAN GAM) kimyasal formül:(C35H49O29)n

 

Gda uygulamalarnda yaygn olarak kullanlan XANTHAN GAM (Ksantan Sakz)(KSANTAN GUM), Xanthomonas campestris isimli bir bakteri kullanlarak daldrmal aerobik fermentasyon ile üretilen bir heteropolisakkarit olup, steril fermentasyon ortamn karbonhidrat, uygun bir azot kayna, potasyum fosfat ve dier iz elementleri oluturmaktadr.

XANTHAN GUM (Ksantan Sakz)(KSANTAN GAM)Fermentasyon aamas sonunda üretilen polisakkarit, izopropil alkol ile kullanlarak çöktürülmekte ve ortamdan izole edilmektedir. zole edilen polisakkarite, daha sonra kalnt izopropil alkolün uzaklatrlmas için santrifüj ilemi uygulanmakta ve devamnda kurutulmaktadr.

 

 

Kurutulan Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), toz hale getirilmek için öütülmekte ve eleklerden geçirildikten sonra ambalajlanmaktadr. Baskn heksoz olarak D-gluko ve D-mannoz ile D-glukoronik asit ve pürivik asit içermekte ve sodyum, potasyum veya kalsiyum tuzlar olarak hazrlanmakta ve çözeltileri nötrdür

Mikrobiyel bir heteropolisakkarit olan xanthan gam, temel olarak selülozda olduu gibi 1,4-bal ß-D-glukoz birimlerinin bulunduu ana bir polimer iskeletinden olumaktadr. Bu iskelete bal yan zincirlerde ise, iki adet D-mannoz kalnts arasnda bir adet D-glukorinik asit kalntsndan oluan bir trisakkarit bulunmaktadr. Polimer ayrca, % 4.7 orannda O-asetil gruplar ve % 3.0-3.5 oranlarnda ise glukoz biriminde ketal olarak bulunan pürivik asit içermektedir. 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)a bulunan ve molekülün yaklak %60’lk ksmn oluturan bu yan zincirler, xanthan gama özgü birçok fiziksel ve kimyasal özellikler kazandrabilmektedir. Yan zincirleri nedeniyle xanthan gam, souk zincir içerisinde bile tamamen hidratlanabilmektedir. Ayrca, bu yan zincirlerin, xanthan gam hidrolize kar dayankl kld belirtilmektedir.Suda çözünen, fakat organik solventlerde çözünmeyen xanthan gam; su içeren sistemlerde reolojik kontrol ajan olarak ve emülsiyon ve süspansiyonlar için stabilizatör olarak kullanlmaktadr. Bunlarn dnda xanthan gam; suyu tutmakta, donma-çözünme stabilitesini arttrmakta, niastann retrogradasyonunu önlemekte ve raf ömrünü iyiletirmektedir.Sülfirik, nitrik ve asetik asitlerin % 8’lik, hidroklorik asidin % 10’luk, fosforik asidin ise %25’lik çözeltilerinde kolaylkla çözünebilen xanthan gamn bu özellikleri, scaklk yükselmedii sürece aylarca dayanklln sürdürebilmektedir.

 

 

Ticari Ksantan Sakz (XANTHAN GUM)(KSANTAN GUM), sarms toz eklinde bir madde olup, scak veya souk suda tamamen çözünmekte ve düük konsantrasyonlarda yüksek viskoziteli çözeltiler vermektedir. Xanthan gamn sulu çözeltileri, etanol ve propilen glikol gibi baz hidrofilik çözeltileri % 50’ya varan bir konsantrasyona kadar tolere edebilmektedir.

Xanthan gamn viskozitesi, dalmndaki konsantrasyonun bir fonksiyonu olmaktadr. Dier gamlarda olduu gibi, xanthan gam çözeltileri de psödoplastik bir akkan tipi sergilemektedir. Psödoplastik akkan tipi özellii; az hissi, lezzetin alglanmas ve süspansiyon oluturma gibi birçok duyusal kaliteyi etkileyen özelliklerin oluumuna önemli derece de katkda bulunmaktadr.

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) dier gamlardan ayran ayrcakl önemli bir özellii de, scaklla ve pH’ya olan dayanklnn önemli ölçüde büyük olmasdr. Bu dayanklln, xanthan molekülündeki yan zincirlerin selüloz iskeletinin çevresini sarmasndan kaynakland belirtilmitir. Bu özellik ise xanthan gam; enzimler, asitler, bazlar, yüksek scaklklar, dondurma ve çözündürme ve uzun süreli kartrma sonucunda oluabilecek bozunmaya kar dayankl klmaktadr. 

Bu trisakkarit zincirleri ile ana zincirin interaksiyonu, molekülü oldukça kat bir çubuk haline sokar ve s, asit ve baz stabilitesini olaan üstü derece artrr. Moleküler arl 2 milyon civarnda olup, muhtemelen agregasyon nedeniyle daha büyük deerler bildirilmektedir. Pürivik asit içerii en yüksek ksantanlar, en yüksek viskozite ve termal stabiliteye sahiptir. 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) çözeltileri; genel olarak pH deerindeki deimelerden etkilenmemekte ve asit ve bazlarn çounda çözünmektedir. Dier hidrokolloidlerin çou; düük pH deerleri ve yüksek scaklklarda viskozitesini kaybederken, Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) ayn koullarda stabil kalmaktadr. 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)n özellikleri ve yararlar;

•yüksek konsantrasyonlarda bile gözle görülür berrak çözeltiler oluturmas,

•hem scak hem de souk suda çözülmesi,

•düük polisakkarit konsantrasyonlarnda bile çözeltilere yüksek viskozitesi vermesi,

•geni scaklk aralklarnda ksantan tarafndan oluturulan çözeltilerin viskozitesinde minimum deiim görülmesi,

•hem asidik, hem de alkali çözeltilerde çözünmesi ve stabil olmas,

•yüksek tuz konsantrasyonuna sahip çözeltilerde stabil kalmas,

•enzimatik degradasyona yüksek direnç göstermesi,

•iyi bir lubrikant olmas,

•donma/çözünme aamalarndan sonra stabiliteyi salamas,

•ar derece etkili bir emülsiyon stabilizatörü olmas,

•mükemmel az tad vermesi,

•dier hidrokolloidlerle (guar ve locust bean gumla) sinerjik özellik göstermesi eklinde saylabilmektedir. 

Gda uygulama alanlar olarak; 

•salça ve salata soslar,

•frnclk ve pasta ürünleri,

•et ürünleri, 

•içecekler,

•meyve preparatlar,

•toz ürünler yer almaktadr.

 

 

Çözelti viskozitesinin scaklkla çok fazla deimemesi, yani soutulduunda kvamn artmamas nedeniyle xanthan gam, salata soslar ve çikolata uruplar gibi buzdolabndan çkar çkmaz tüketilecek ürünlerde kullanm açsndan çok uygundur. 

Bu ürünler, buzdolabndan çkar çkmaz oda scaklndaki kadar kolay dökülebilmelidir. Normal salata soslarnda ksantan gum, kvam verici olarak kullanlmakta ve partiküller yapdaki süspansiyonu ve yan sudaki emülsiyonunu stabilize eder. Xanthan gam genellikle propilen glikol yapdaki aljinatla birlikte kullanlr. Birlikte kullanldklarnda daha az psödoplastik özellikte ve viskozitesi daha az olan çözelti verirler. Elde edilen ürün, daha iyi dökülebilirlik ve krem benzeri pürüzsüz bir yapya sahip olurlar.

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM); dier hidrokolloidlerle uyum göstermekte; özellikle locust bean gum ve Konjacla (jel oluumu) ve Guar gumla (yüksek viskozite) sinerjik etki göstermektedir.

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) ile guar gam / keçiboynuzu gam kombinasyonlar, dondurma ve dondurulmu ürünlerin stabilizasyonunda kullanlrlar. Bu karma karajenan ilavesi, donma srasnda sv fazn ayrlmasn engeller. Bu gamlarn ikili veya üçlü kombinasyonlar çeitli süt ürünlerinde kullanlmaktadr. 

Son olarak teknik alanlarda di macunu, kozmetik, temizleme ürünleri, kaplama ve boyalarda ve yangn söndürme aletlerinde kullanlmaktadr. 

Ksantan gam, glikoz ya da sakarozun Xanthomonas campestris bakterileriyle fermantasyonundan elde edilen bir polisakkarittir.

Stabilizatör ve kvam arttrc katk maddesi olarak kullanlmaktadr. Ksantan gamn en önemli özellii düük konsantrasyonlarnda bile yüksek oranda kvam arttrabilmesidir.

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)nn Kullanm

Yüksek konsantrasyonlarda bile gözle görülür berrak çözeltiler oluturmas,

Hem scak, hem de souk suda çözülmesi,

Düük polisakkarit konsantrasyonlarnda bile çözeltilere yüksek viskozitesi vermesi,

Geni scaklk aralklarnda ksantan tarafndan oluturulan çözeltilerin akkanlnda minimum deiim görülmesi,

Hem asidik, hem de alkali çözeltilerde çözünmesi ve stabil olmas,

Yüksek tuz konsantrasyonuna sahip çözeltilerde stabil kalmas,

yi bir kayganlatrc olmas,

Donma/çözünme aamalarndan sonra stabiliteyi salamas,

Ar derecede etkili bir emülsiyon stabilizatörü olmas,

Mükemmel az tad vermesi.

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), E415 koduyla bilinmekte olup, gda üretiminde stabilizatör ve kvam arttrc katk maddesi olarak kullanlmaktadr. Ksantan gamn en dikkate deer özelliklerinden birisi de çok düük konsantrasyonlarnda bile yüksek oranda kvam arttrabilmesidir. Pek çok gda mamulünde % 0.5, hatta % 0.05 orannda kullanlmaktadr

Glutensiz unlarla yaptmz ekmek, pasta ve ekerlemeler genellikle ksa bir sure sonra dalmaya, ufalanmaya balar. Dayanma süresi çok ksadr. Ayrca normal unlarla yaplan ürünlerin elastikiyetine de sahip degildir.

 

 

Gda Sektörü Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)

Uygulama Alan

Yapkanlatrc

Pasta kaplama ekerleri ve jöleleri

Balayc malzeme

Kaplama malzemesi

Pastaclk, unlu mamuller

Emülgatör

Salata sosu

Film oluturma

Koruyucu tabakalar, sosis kaplamas

Köpük sabitleme

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) laç ve gda endüstrisinde kvam artrc ve stabilizör olarak kullanlr. Gdalarda ayrca süspansiyon halinde tutucu ajan, emülsifiyer, yaplandrc ajan veya köpük artrc ajan olarak kullanlr.

Geleneksel ürünlerimizden olan sahlep ve benzer tarzda üretilen toz içecek karmlar, dondurma, salata soslar, toz çorba, mayonez, ketçap gibi pekçok üründe kullanlmaktadr. Gda sanayinde özellikle ürünlerde kullanlan aromay ön plana çkartmas ve en düük kullanm orannda dahi salayabildii yüksek kvam bakmndan tercih sebebidir. laç sanayinde ise tablet balayc (yaptrc) özelliinden faydanlmaktadr.

Gda: Gda, frn ürünleri, frn ürünleri doldurucu, jel ve karmlar, sulu hamur karmlar, bisküvi doldurucular, ekmek, jambon enjeksiyon için salamura çözeltisi, kek karmlar, kekler, konserve gdalar, yayma peynir, sakz, çikolata sosu, lahana salatas süsleme, ekerlemeler, süzme peynir, krem peynir, süt ürünleri, tatl kremas, tatl karmlar, tatllar/köpükler, diet ürünleri, yumurta yer deitiricisi, ya azaltlm margarin, köpükler, souk gazoz, donmu gda, meyve doldurucular, meyve preparatlar, glutensiz ekmek, et suyu, jambon pompalama, dondurma, ekerli kremalar, hazr ürünler, hazr çorbalar, sv/köpük tozlar, louisiana stili scak sos, mayonez, et sulu hamurlar, milk shake, yufka hamur tatllar, pizza sosu, hazrlanm gdalar, dondurulmu hamurlar, salata soslar, soslar, sosisler, yumuak bisküviler, çorbalar, soya sosu, ekersiz hazr çikolata içecei, ekerli çeniler, domatez ketçab, çrplm krema ve yourt.

Merubatlar: Turunçgil içecekleri, dietsel alkolsüz içecekler, meyve sular, meyve tadnda ve hazr içecekler.

laçlar: Sv antibiyotikler, pastiller, ilaç emülsiyonlar, ilaç süspansiyonlar, uruplar, tabletler, uyutururu (ilaç) salnmn geciktiren tabletler.

Kiisel bakm: Kozmetikler, kremler, sv makyaj malzemeleri, sv sabun, losyonlar, ampuanlar, tuvalet malzemeleri, di macular.

Temizleyiciler/deterjanlar: Asidik temizleyiciler, alkali temizleyciler, evsel temizleyiciler, sv tuvalet temizleyiciler.

Endüstriyel uygulamalar: Yaptrclar, zirai kimyasallar, hayvan yemi, zift emülsiyonlar, dana sütü yerini doldurucular, seramik srlar, mürekkepler, yangn mücadele köpükleri, dökümhane kaplamalar, latex emülsiyonlar, latex boyalar, sv hayvan yemi, yalayc ürünler, metal cilalar, madencilik, ya delici, boya sökücü madde, kat, evcil hayvan gdas, cila emülsiyonlar, kümes hayvanlar yemi, pas giderici, silikat boyalar, tekstil ve hal boyama (bask) macunlar, dokuma (kuma) kaplamalar, su bazl boyalar.

Ksantan gam güzellik ürünleri ve sv sabun, di macunu, kolonya gibi kozmetik ürünlerinde kvam arttrc olarak kullanlr.ampuan, losyon, makyaj malzemeleri ve saç bakm ürünleri ksantan gamla hazrlanan kozmetik ürünlerinden bazlardr.Ayrca ksantan gam kremlere ve tra losyonlarna ho bir dokunma hissi katmak için de kullanlabilir.

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)’n laç Sektöründe Kullanm:

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), ilaç sektöründe antibiyotik gibi ilaçlarn etkilerini düzenlemede ve düzenli dozajn salanmasnda kullanlr.Ayrca tbbi kimyasallar içeren kremlerin stabilize olmasn salar.

Tarm ve dier sektörler

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) endüstride kvam younlatrc ve stabilizatör olarak kendine geni bir kullanm alan bulur.Fungisitlerin, herbisitlerin ve insektisitlerin akkanlklarn çoaltr. Ksantan solüsyonlarnn esiz younluk özellikleri spreyleebilirlii yükseltir, sürtünmeyi azaltr ve herbisitlerin yapkanln ve kalclklarn arttrr.

 

Her eyden önce, Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), karmak bir exopolysaccharide’dir, yani, bir mikroorganizma tarafndan çevredeki çevreye salglanan eker artklar içeren bir polimerdir. Bitkilerde çeitli hastalklara neden olan bir mikroorganizma olan bitki patojen bakteri tarafndan üretilen ksantan sakz, geni bir yelpazede gda ve sanayi ürünlerinde younlatrc ve stabilize edici ajan olarak yaygn olarak kullanlr. Bugün yaygn olarak kullanlmaktadr:

 

Makyaj malzemeleri

Frnda pimi ürünler ve pasta dolgular

Dondurma ve erbet

Endüstriyel kullanmlar

Reçel, jöle ve soslar

Losyonlar

laçlar

Puding

Salata soslar

Di macunlar

yourt

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) / E-415

Karbonhidratn Xanthomonas campestris ile bir saf kültür fermentasyonu ile üretilen yüksek moleküllü bir polisakkarid zinciridir. Bir zamk olarak hidrofilik kolloidler ve türevleri olarak snflandrlr.

Sulu viskosite artrc olarak kullanmnn yan sra, bir balayc, emülsiyon stabilizörü ve muhtelif cilt iyiletirici ajan ve emülsifiye edici yüzey aktif olarak kullanlr. Yüksek konsantrasyonda tuz içeren çözeltilerde stabildir, enzimatik bozulmaya dirençlidir. Ksantan Sakz (XANTHAN GUM)(KSANTAN GUM) sra d ve faydal özellikler sergiler. Örn; düük konsantrasyonlarda yüksek viskosite, deien scaklklarda viskositede az deiiklik ve geni bir pH aralnda mükemmel kararllk gibi. Ayrca iyi donma-erime stabilitesine imkan verir ve dikkate deer süspansiyon karakteristikleri gösterir.

Balca fonksyonlar / özellikleri: Emülsiyonlar stabilize eder, phtlamay önler, iyi yapma salar, texture’yi (dokuyu) düzeltir, kremsi younluk verir, az hissini yükseltir, yapya katkda bulunur, viskosite verir, çözünmeyen bileenleri stabilize eder, merubatlarda meyve özünü stabilize eder, emülsiyon ve köpük kararlln salar, sedimentasyonu kontrol eder, sürüklenme ve yapmay kontrol eder, kolay akma ve pompalanabilirlik salar, kristalizasyonu kontrol eder, daha ince gözenekli yap salar, piim hacmini artrr, reolojiyi kontrol eder, scaklk ve pH stabilitesi salar, suyu balar, ilaçlarda gecikmi ilaç salnmna imkan verir, ho bir cilt hissi verir, aktif bileenleri süspansiyon halinde tutar, temas süresini uzatr.

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)nn Ürün Detaylar:

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), glikoz ya da sakarozun Xanthomonas campestris bakterileriyle fermantasyonundan elde edilen bir polisakkarittir.

E415 koduyla bilinmekte olup, gda üretiminde stabilizatör ve kvam arttrc katk maddesi olarak kullanlmaktadr.

Kimyasal formülü (C35H49O29)n eklindedir. Molekül arl yaklak 10000’dir. %1’lik çözeltisinin pH’ 7,3’tür.

Mikrobiyolojik bir heteropolisakkarit olan Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), temel olarak selülozda olduu gibi 1,4­bal ß­D­glukoz birimlerinin bulunduu ana bir polimer iskeletinden olumaktadr. Bu iskelete bal yan zincirlerde ise, iki adet D mannoz kalnts arasnda bir adet D­glukorinik asit kalntsndan oluan bir trisakkarit bulunmaktadr.

Polimer ayrca, % 4,7 orannda O­asetil gruplar ve %3,0­3,5 oranlarnda ise pürivik asit içermektedir. Ksantan Sakz (XANTHAN GUM)(KSANTAN GUM)da bulunan ve molekülün yaklak %60’lk ksmn oluturan bu yan zincirler, Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)a özgü birçok fiziksel ve kimyasal özellikler kazandrmaktadr. Yan zincirleri nedeniyle Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), souk zincir içerisinde bile tamamen hidratlanabilmektedir. Ayrca, bu yan zincirlerin, Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) hidrolize kar dayankl kld belirtilmektedir.

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)n en dikkate deer özelliklerinden birisi de çok düük konsantrasyonlarnda bile yüksek oranda kvam arttrabilmesidir. Pek çok gda mamulünde % 0.5, hatta % 0.5 orannda kullanlmaktadr. Tad sahte­elastikiyet özellii sayesinde azda kaygan bir duyum oluturmasna ramen kararlln korumaktadr.

Dier gam çeitlerinin aksine, büyük s ve pH deimelerinde stabildir ve Amerika, Kanada ve Avrupa’da güvenilir bir katk maddesi olarak kabul edilmitir. Yüksek konsantrasyonda tuz içeren çözeltilerde stabildir, enzimatik bozulmaya dirençlidir.

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)n özellikleri ve yararlar;

Yüksek konsantrasyonlarda bile gözle görülür berrak çözeltiler oluturmas, Hem scak, hem de souk suda çözülmesi, Düük polisakkarit konsantrasyonlarnda bile çözeltilere yüksek viskozitesi vermesi, Geni scaklk aralklarnda ksantan tarafndan oluturulan çözeltilerin akkanlnda minimum deiim görülmesi, Hem asidik, hem de alkali çözeltilerde çözünmesi ve stabil olmas,Yüksek tuz konsantrasyonuna sahip çözeltilerde stabil kalmas,yi bir kayganlatrc olmas, Donma/çözünme aamalarndan sonra stabiliteyi salamas, Ar derecede etkili bir emülsiyon stabilizatörü olmas, Mükemmel az tad vermesi,eklinde saylabilmektedir.

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)’n Kozmetik Sektöründe Uygulama Alanlar:

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)nn Özellikleri:

 

Karbonhidratn Xanthomonas campestris ile bir saf kültür fermentasyonu ile üretilen yüksek moleküllü bir polisakkarid zinciridir. Bir zamk olarak hidrofilik kolloidler ve türevleri olarak snflandrlr. Sulu viskosite artrc olarak kullanmnn yan sra, bir balayc, emülsiyon stabilizörü ve muhtelif cilt iyiletirici ajan ve emülsifiye edici yüzey aktif olarak kullanlr. Yüksek konsantrasyonda tuz içeren çözeltilerde stabildir, enzimatik bozulmaya dirençlidir. Xanthan Gum sra d ve faydal özellikler sergiler. Örn; düük konsantrasyonlarda yüksek viskosite, deien scaklklarda viskositede az deiiklik ve geni bir pH aralnda mükemmel kararllk gibi. Ayrca iyi donma-erime stabilitesine imkan verir ve dikkate deer süspansiyon karakteristikleri gösterir.

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)nn Balca fonksyonlar / özellikleri:

Emülsiyonlar stabilize eder, phtlamay önler, iyi yapma salar, texture’yi (dokuyu) düzeltir, kremsi younluk verir, az hissini yükseltir, yapya katkda bulunur, viskosite verir, çözünmeyen bileenleri stabilize eder, merubatlarda meyve özünü stabilize eder, emülsiyon ve köpük kararlln salar, sedimentasyonu kontrol eder, sürüklenme ve yapmay kontrol eder, kolay akma ve pompalanabilirlik salar, kristalizasyonu kontrol eder, daha ince gözenekli yap salar, piim hacmini artrr, reolojiyi kontrol eder, scaklk ve pH stabilitesi salar, suyu balar, ilaçlarda gecikmi ilaç salnmna imkan verir, ho bir cilt hissi verir, aktif bileenleri süspansiyon halinde tutar, temas süresini uzatr.

Endüstriyel uygulamalar: Yaptrclar, zirai kimyasallar, hayvan yemi, zift emülsiyonlar, dana sütü yerini doldurucular, seramik srlar, mürekkepler, yangn mücadele köpükleri, dökümhane kaplamalar, latex emülsiyonlar, latex boyalar, sv hayvan yemi, yalayc ürünler, metal cilalar, madencilik, ya delici, boya sökücü madde, kat, evcil hayvan gdas, cila emülsiyonlar, kümes hayvanlar yemi, pas giderici, silikat boyalar, tekstil ve hal boyama (bask) macunlar, dokuma (kuma) kaplamalar, su bazl boyalar.

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), yalanm (fermente edilmi) ekerleri belirli bir bakteri türüyle kartrarak eker benzeri bir bileiktir. laç yapmak için kullanlr.

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), diyabetlilerde kan ekeri ve toplam kolestrolü düürmek için kullanlr. Ayn zamanda müshil olarak da kullanlr.

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) bazen az kuruluu olan insanlarda tükürük yerine kullanlr (Sjogren sendromu).

Üretimde, ksantan sakz gdalarda, di macunlarnda ve ilaçlarda younlatrc ve stabilize edici ajan olarak kullanlr. Ksantan zamk da sürekli salnml haplarn bir parçasdr.

 

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)nn PH

6.0 – 8.0

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)nn RENK

Beyaza krema

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)nn GÖRÜNÜMü

Serbest akan toz

SANAYde Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)

Gda Kimyasallar, Endüstriyel, Endüstriyel Sondaj, Petrol ve Gaz Üretimi, Sondaj Akkan, Hidrolik Krma, Parçalanma,

 

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)nn en dikkat çekici özelliklerinden biri, çok küçük bir miktar sakz ekleyerek bir svnn viskozitesinde büyük bir art meydana getirme kabiliyetidir. Viskozite çözümleri, pseudoplastite olarak adlandrlan daha yüksek makaslama oranlar ile azalr. Bu, kartrma, çalkalama veya çineme gibi makaslamaya maruz braklan bir ürünün inceltilecei anlamna gelir; ancak kesme kuvvetleri çkarldktan sonra gda tekrar koyulatrlacaktr.

Gdalarda bu sakz, genellikle salata soslarnda ve soslarda bulunan iyi bir koyulatrma maddesi olarak kullanlr. Bu ürünleri, karmn oldukça homojen kalmas için iedeki dinlenme derecesinde yeterince kaln yapar, ancak karm sallayarak oluturulan kayma kuvvetleri böylece kolayca dökülür. ieden çktnda makaslama kuvvetleri kaldrlr ve karm geriye doru younlar, böylece salata veya yiyecek skr. Çok çeitli scaklk ve pH aralnda çok dengelidir.

Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), bir emülgatör olmad halde, emülsiyonu stabilize ederek ya ayrlmasn önlemeye yardmc olur. Bu sakz ayrca baharatlar gibi kat parçacklarn askda kalmasna yardmc olur. Dondurulmu gdalar ve içeceklerde de kullanlr, pek çok dondurmada ho dokuyu oluturmaya yardmc olur. Gluttensiz piirme de bu maddeyi içerir; Budayda bulunan gluten atlanmaldr, çünkü xanthan gum hamura ya da meyilli baka türlü gluten ile elde edilecek bir “yapkanlk” vermek için kullanlr. Ayn zamanda yutkunma bozukluu olanlara svlarn koyulatrlmas için tercih edilen bir yöntemdir, çünkü yiyeceklerin veya içeceklerin rengini veya tadn deitirmez.

Kiisel bakmda, Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), bileenlerin ayrlmasn önlemek için bir dengeleyicidir. Di macununda, ürünü üniform tutmak için bir balayc görevi görür. Ayn zamanda, ya damlacklarnn kaynamaya kar stabilize edilmesine yardmc olmak için su jelini, ya içinde su emülsiyonlar hazrlamak için kullanlr ve baz cilt nemlendirme özellikleri vardr.

Xanthan Gum, Xanthamonas campestris’in fermantasyonu ile üretilen yüksek molekül arlkl bir polisakkarittir. Ticari fermantasyon ile üretilen Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM)nn bileimi ve yaps, lahana ailesine ait bitkiler üzerinde oluan doal olarak bulunan polisakkarit ile ayndr. Süreç kontrolü ve üretim boyunca titiz kalite standartlar tutarl, güvenilir ürün performans garanti eder. lenmi gdalardaki Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM), durayllk salar ve dokusal nitelikleri, dökme özelliklerini ve tutunmay gelitirir veya deitirir.

stisnai younlama ve dengeleme özellikleri, Ksantan Sakz (XANTHAN GUM)(KSANTAN GAM) ürünlerini birçok gda sisteminde ortak bir bileen haline getirir. Salata soslar için, lezzet maskelemesi olmakszn mükemmel besleyici özelliklere sahipken, bileenleri eit bir ekilde asl tutarak seçilen stabilizatörlerdir. Düük konsantrasyonda ksantan zamklarnn dramatik younlama kapasitesi uruplar ve toz haline getirilmi meyve suyu içecekleri gibi ürünlerde daha iyi bir azda his verir.

 

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane)

Duvar kad tutkal ve salata sosunun ortak bir noktas var desem arrsnz. Bu bir gda katk maddesi… Muhtemelen adn duymam olabilirsiniz ama kendisini sk sk tüketiyorsunuz. Ksantan gum. Farkl isimlerle de tannyor. Xanthan gum, ksantan gam, ksantan sakz, ksantan zamk gibi.

Birçok endüstriyel üründe bulunduu, solunum ve sindirim problemleriyle balantl olduu göz önüne alndnda, salkl olup olmad merak ediliyor. FDA ise bunu bir gda katk maddesi olarak güvenli sayyor. Ayrca, glutensiz ürünlerde bir takviye olarak kullanlyor. Hatta kolesterolü ve kan ekeri seviyelerini düürmek gibi salk yararlarna da sahip olduu belirtiliyor. 

Yazda “ksantan gam nedir”, “xanthan gum ne ie yarar”, “ksantan gum neyden elde edilir”, “xanthan gum nasl kullanlr”, “xanthan gum zararlar” konu balklarna deinilecektir.

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Nedir?

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane), bir gda katk maddesidir, yaygn olarak bir kalnlatrc veya stabilizatör(kimyasal reaksiyonun dengesini ya da hzn koruyucu madde), kvam arttrc olarak gdalara eklenir. 

eker, “xanthomonas campestris” denilen bir tür bakteri tarafndan fermente edildiinde ortaya çkar. eker fermente edildiinde, bir alkol ilave edilerek, kat hale getirilmi, et suyu benzeri bir madde oluturur. Daha sonra kurutulur ve toz haline getirilir.

 

 

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) kullanm miktar

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) tozu, bir svya ilave edildiinde, hzl bir ekilde dalr, kvaml ve istikrarl bir çözelti oluturur. Bu süspansiyon ve birçok ürün için stabilize edici maddedir, büyük bir kalnlama salar. 1963’te bilim insanlar tarafndan kefedildi ve o zamandan beri, aratrlm ve güvenli olarak belirlenmitir. Bu nedenle, FDA bir gda katk maddesi olarak onaylad ve bir gdann içerebilecei Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) kullanm miktarna herhangi bir snrlama getirmedi. Laboratuvarda yaplm olsa bile, çözünür bir lif. Çözünür lifler vücudumuzun parçalayamayaca karbonhidratlardr. Suyu emerler ve sindirim sisteminde sindirimi yavalatan jel benzeri bir maddeye dönüürler. Bu nedenle, vücudumuz bu katk maddesini sindiremez ve herhangi bir kalori veya besin deeri salamaz.

 

 

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Nelerde Bulunur?

Ksantan; gda, kiisel bakm ve sanayi ürünlerinde kullanlr. Bu katk maddesi dokuyu, tutarll, lezzeti, raf ömrünü artrr ve birçok gdann görünümünü deitirir. Ayn zamanda, gdalar dengeler, belirli gdalarn farkl scaklklara ve pH seviyelerine dayanmasna yardmc olur. Ek olarak, gdalarn ayrlmasn önler ve kaplarndan sorunsuz akmalarn salar. Glutensiz pimi ürünlere elastikiyet ve kabarklk kazandraca için glutensiz yiyeceklerde sklkla kullanlr. Aadakiler, Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) içeren yaygn kullanlan gdalardr:

Salata sosu

Unlu mamüller

Meyve sular

Hazr çorbalar

Dondurma

uruplar

Glutensiz ürünler

Az yal gdalar

Kiisel bakm ürünleri

Bu katk maddesi, birçok kiisel bakm ve güzellik ürünlerinde de bulunur. Bu ürünlerin kaln olmasn salar. Ayrca kat parçacklarn svlarda asl kalmasn salar. Ksantan gum içeren kiisel bakm ürünleri unlardr:

Di macunu

Kremler

Losyonlar

ampuan

Endüstriyel ürünler

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) içeren ortak endüstriyel ürünler unlardr:

Mantar ilaçlar, herbisitler ve böcek öldürücüleri

Fayans, harç, frn ve tuvalet klozet temizleyicileri

Boyalar

Petrol sondajnda ​​kullanlan svlar

Yapkanlar -duvar kad tutkal- gibi Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) neyden elde edilir

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Besin Deeri

Bir yemek ka (yaklak 12 gram) aadaki besin içeriine sahiptir:

35 kalori

8 gram karbonhidrat

8 gram lif

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Faydalar

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Kan ekerini düürür

Birçok çalmada, Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane)n, kan ekerini düürebildii tespit edilmitir. Mide ve ince barsaktaki svlar viskoz, jel benzeri bir maddeye dönütürdüü düünülüyor. Bu, sindirimi yavalatr ve ekerin kan dolamna ne kadar çabuk girdiini etkiler ve yemek yedikten sonra kan ekerini çok yükseltmez. 

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Kolesterolü düürür

Bir çalmada be erkek, 23 gün boyunca günde önerilen Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) miktarnn 10 katn tüketti. Daha sonra yaplan kan testleri, kolesterolün % 10 azaldn bulmutur.

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Kilo kaybna yardmc olur

Mideyi boaltmay geciktirerek ve sindirimi yavalatarak tokluk hissini artrabilir. Bu da kilo kayb salar.

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane)Kanserle mücadele özelliklerine sahiptir

Melanomlu farelerde yaplan bir aratrma, kanserli tümörlerin büyümesini önemli derecede yavalattn buldu. Ancak bunun kesinleebilmesi için insan çalmalar da gerekmektedir.

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane)Kabzl önler

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) barsaklarda suyun hareketini artrarak, geçii kolay, yumuak, kaba bir dk yaratr. Çalmalar, dknn skln ve miktarn önemli ölçüde artrdn bulmutur.

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane)Svlar kalnlatrr

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Yal yetikinler veya nörolojik rahatszlklar olan kiiler gibi, yutma güçlüü çekenler için svlar kalnlatrmada kullanlr.

Osteoartrit tedavisi

Osteoartrit, yalanan eklemlerin veya obezitenin neden olduu arl bir eklem hastaldr. Birçok hayvan aratrmas, Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) enjeksiyonlarnn kkrdak üzerinde koruyucu bir etkiye sahip olduunu ve ayn zamanda ary hafiflettiini göstermitir. Sonuçlar, insanlarla ilgili gelecekteki çalmalar için umut vericidir. 

Az kuruluu tedavisi

Tükürük alternatifleri, doal tükürüü deitirerek veya normal tükürük akn aktive ederek az ve boazda kuruluu azaltr.

Böbrek diyalizi uygulanan hastalar, zorunlu sv kstl diyet nedeniyle kuru az ve susuzluktan ikayetçidir. 65 hastayla yaplan aratrmalar, ksantan gum içeren tükürük ikamelerinin susuzluu ve az kuruluunu tedavi edebileceini göstermitir.

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Di çürüü ile savar

Güçlü di minesi iyi di salnn bir göstergesidir. Soda, kahve ve meyve sular gibi asidik yiyecekler di minesine zarar verebilir.

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane), di macununda kullanlan yaygn bir kvamlatrc maddedir. Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane), diler üzerinde koruyucu bir bariyer oluturabilir, böylece gdalardan gelen asit saldrlarn engeller. 

Çölyak hastal

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane), glutensiz olduundan, normalde buday unu veya gluten türevleri kullanlan gdalarda güvenli bir bileendir. Gluten intolerans ile mücadele eden milyonlarca insan için, bu madde birçok gdada hayati bir bileen olduu anlamna gelir.

 

 

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Zararlar

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane)Sindirim sorunlarna neden olabilir. Bu gda katk maddesi baz insanlarda sindirim sorunlarna neden olabilir. nsan çalmalarnda büyük doz tüketimi sonucu aadaki etkiler tespit edildi:

– Barsak hareketlerinin artm frekans

– Dk çktsnn artmas

– Daha yumuak dk

– Artan gaz

– Deitirilmi barsak bakterileri

Bu yan etkiler, en az 15 gram tüketilmedikçe ortaya çkmaz. Bu miktara tipik bir beslenmeyle ulamak zordur. Herkesin tüketmemesi gerekir. Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) çou kii için güvenlidir ancak bundan kaçnmas gereken baz kiiler vardr. Bu katk maddesi ekerden türetilmitir. eker, buday, msr, soya ve süt gibi birçok farkl yerden gelebilir. Bu ürünlere iddetli alerjisi olan insanlar, Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane)n hangi kaynaktan geldiini belirlemezse, bu katk maddesini içeren gdalardan kaçnmas gerekir. Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane), kan ekeri seviyelerini düürebilir. Bu, düük kan ekerine neden olabilecek baz diyabet ilaçlar alan insanlar için tehlikelidir. Yaknda ameliyat planlayan insanlar için de sorunlara neden olabilir.

kvam arttrc Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane)

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) Yerine Kullanlabilecek Seçenekler

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane), piirme ileminde balayc bir ajan olarak glutene, bitki bazl bir alternatif olarak pazarlanmaktadr. Ancak baz durumlarda herkes için uygun bir seçenek olmayabilir. Bu nedenle Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) maddesinin yerini tutabilecek baka yedekler de vardr.

Psyllium Kabuu

Psyllium, mükemmel bir doal çözünür lif kayna olmasnn yan sra kolesterolü düürücü etkisi ve insülin duyarlln iyiletirme kapasitesi ile tannmaktadr. Hzl ekilde jelleme özellii ile Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane)a bir alternatiftir.

Chia tohumu

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) maddesine baka bir alternatif chia tohumudur. Psylliuma benzer ekilde chia tohumu da oldukça hzl bir ekilde jelatinleir ve büyük miktarda çözünür lif içerir. Svya eklendiinde, pimi ürünlerin genel yapsn çok güzel bir ekilde gelitirebilen jel benzeri bir madde oluturur.

Keten tohumu

Doann en zengin omega 3 ya asidi kaynaklarndan biri olarak bilinen keten tohumu, binlerce yldr ekmeklerde ve çeitli gda maddelerinde kullanlmaktadr. nce bir toz haline getirildiinde, keten tohumu etkili bir balayc ajan olarak ilev görür.

Jelatin

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) için bir baka yedek de jelatindir. Jelatin kollajenin parçalanmasdr ve eski zamanlardan beri çeitli salk koullar için kullanlmaktadr. Gda alerjilerini hafifletmeye, gda hassasiyetlerini yattrmaya yardmc olabilir ve salkl bakteri (probiyotik) dengesini ve büyümesini tevik etmede son derece etkilidir. Öütülmü keten tohumu gibi jelatin de harika bir gluten ve Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) için kvamlatrc bir alternatifidir.

 

 

Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) kullanlmal m? 

Çou insan için, Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) içeren gdalar yemek sorunlara neden olmaz. Birçok gdada bulunmakla birlikte, sadece bir gda ürününün yaklak % 0,05-0,3’ünü oluturmaktadr. Dahas, bir kii günde 1 gramdan daha az Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) tüketir. Bu tutarn güvenli olduu belirtilmektedir. Ancak insanlar, Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane) teneffüs etmekten kaçnmaldr. Toz haliyle ileyen içilerde gribe benzer belirtiler ve burun-boaz tahrii olduu tespit edildi. Dolaysyla, bu gda katk maddesini içeren yiyecekleri yiyebiliyor olsak da, almnz o kadar küçük ki faydalar ya da olumsuz yan etkileri yaama olasl düüktür.

Sonuç olarak; Ksantan Sakz (XANTHAN GUM)(Gomme Xanthane), kalnlatrc ve dengeleyici olarak popüler bir katk maddesidir. Pek çok üründe bulunur ve insanlar için güvenli olduu belirtilir. Yüksek miktarlarda tüketmek, sindirim problemleri riskini artrabilir.

 

 

Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

 

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est un polyoside obtenu à partir de l’action d’une bactérie, la Xanthomonas campestris. Elle est soluble à froid et est utilisée comme additif alimentaire sous le code E415 pour ses propriétés épaississantes et gélifiantes afin de modifier la consistance des aliments.

 

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est l’un des exopolysaccharides excrétés par divers microorganismes du sol (bactéries notamment). Il joue un rôle important, à l’échelle moléculaire, dans la formation et la conservation des sols3, tout comme le dextrane, le rhamsane ou les succinoglycanes.

Sommaire

1 Histoire de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

2 Structure et propriétés de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

2.1 Structure de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

2.2 Propriétés chimiques de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

2.3 Propriétés physiques de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

2.4 Autres propriétés de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

3 Utilisation de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

3.1 Réglementation de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

4 Synthèse et production de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

5 Notes et références de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

 

 

Histoire de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) a été découverte par Allene Rosalind Jeanes du département américain de l’agriculture, lors de la recherche sur les biopolymères et leurs utilisations potentielles. La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) a été commercialisée dans les années 60.

 

 

Structure et propriétés de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

Structure de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est un polyoside ramifié. La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est constitué d’une combinaison de quatre composés : le glucose, le mannose, l’acide glucuronique et l’acide pyruvique.

Propriétés chimiques de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

Contrairement aux autres gommes naturelles, la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est stable en milieu acide.

Propriétés physiques de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est une poudre blanchâtre insipide. La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est soluble à froid dans l’eau, dans le lait et insoluble dans l’alcool2.

Autres propriétés de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est une gomme à fort pouvoir épaississant et suspensif, qui permet l’obtention de solutions à forte viscosité. Ces suspensions sont très peu influencées par la température et supportent très bien la congélation et la décongélation. La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) possède une faible synergie avec la gomme de guar[réf. nécessaire].

 

 

Utilisation de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

Comme la gomme arabique, la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est utilisée comme liant et épaississant dans les sauces chaudes, vinaigrette, crèmes.

Réglementation de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est classée parmi les stabilisants et épaississants par le codex alimentarius qui en a défini le niveau maximal dans une large gamme de produits alimentaires6.

Synthèse et production de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz), avec un haut poids moléculaire, est obtenue par l’action fermentive d’une bactérie, la Xanthomonas campestris, sur un substrat hydrocarboné (exemple : amidon de maïs, glucose, saccharose). Le mélange obtenu est purifié avec de l’éthanol ou de l’isopropanol, séché et moulu2. Des sels neutres sodiques, potassiques ou calciques sont aussi produits pour des fins commerciales.

 

 

A quoi sert la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) en cuisine ? Comment l’utiliser ? – Catégories : Guides et Conseils

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz), c’est quoi?

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est une fine poudre blanchâtre, souvent utilisée dans l’alimentation comme texturant (liant, gélifiant ou épaississant). La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est pratiquement inodore et sans saveur, la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) peut s’utiliser dans des préparations salées ou sucrées.

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est un produit naturel, obtenu à partir de la bactérie (champignon) Xanthomonas campestris.

Grace à son origine 100% naturel, la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) convient pour un régime alimentaire halal et végétarien. La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est aussi largement utilisé comme additif et texturant dans les préparation sans gluten (pain, biscuit, sauce, soupe ..).

A quoi sert la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) dans l’alimentation ?

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est un additif alimentaire (E415) très utilisé pour ses propriétés gélifiantes, épaississantes et liantes. Cet additif renforce la viscosité d’un liquide.

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est présente dans des produits aussi bien cuits (pain, viennoiseries, …) que congelés (glaces, sorbets, ..). En effet, elle est peu sensible à la température et elle conserve ses propriétés aussi bien à la chaleur qu’à basse température (congélation).

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est aussi très peu sensible au pH, la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) peut donc être utiliser pour épaissir une vinaigrette par exemple et lui donner une texture onctueuse.

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) peut être employée pour remplacer les œufs dans une mayonnaise ou dans une crème, elle est aussi très utile pour la préparation des pains sans gluten. Une pincée de Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) ajoute de l’onctuosité et du crémeux à un smoothie.

Faible en calorie, la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est un aide culinaire idéal pour remplacer l’amidon et les matières grasses dans les plats et les desserts allégés.

Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

 

 

Comment utiliser la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) en cuisine ?

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) se dissout dans tous les liquides sauf l’alcool et l’huile pure.

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) plus facile à travailler à froid que à chaud, il est donc préférable de la mélanger à la préparation à froid puis de réchauffer l’ensemble.

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) a tendance à faire des grumeaux, il vaut mieux l’incorporer avec les ingrédients secs dans un premier temps, puis y ajouter les liquides. On peut ensuite donner un léger coup de mixer pour supprimer les derniers grumeaux (pas trop car la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) risquerait de perdre de ses qualités épaississantes). Il faut laisser ensuite la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) prendre et “s’hydrater” environ 10 minutes.

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) a un très fort pouvoir épaississant, elle doit être utilisée à petite dose, maximum 5g/ litre de préparation ou 1 c à café pour 400g de farine.

Pour une texture plus souple et onctueuse, la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) peut être associée avec de la gomme guar ou de la gomme caroube.

 

 

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est utilisée en cosmétique en tant que stabilisant d’émulsion, agent filmogène ou liant. Elle est obtenue par la fermentation d’un hydrate de carbone (par exemple du glucose) avec la bactérie Xanthomonas campestris. Elle est autorisée en Bio.

Les fonctions de la Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

Agent fixant : Permet la cohésion de différents ingrédients cosmétiques

Agent émulsifiant : Favorise la formation de mélanges intimes entre des liquides non miscibles en modifiant la tension interfaciale (eau et huile)

Stabilisateur d’émulsion : Favorise le processus d’émulsification et améliore la stabilité et la durée de conservation de l’émulsion

Gélifiant : Donne la consistance d’un gel à une préparation liquide

Agent d’entretien de la peau : Maintient la peau en bon état

Tensioactif : Réduit la tension superficielle des cosmétiques et contribue à la répartition uniforme du produit lors de son utilisation

Agent de contrôle de la viscosité : Augmente ou diminue la viscosité des cosmétiques

 

La gomme xanthane est un gélifiant et un épaississant des phases aqueuses. D’origine naturelle, elle permet de réaliser des gels aqueux transparents agréés par Ecocert. Dotée d’un fort pouvoir épaississant et suspensif, elle permet l’obtention de solutions à forte viscosité. Elle est peu sensible à la température et supporte très bien la congélation et la décongélation. Contrairement aux autres gommes naturelles, la gomme xanthane est stable en milieu acide.

 

A faible dosage (moins de 0.5 %), elle s’utilise également pour augmenter la stabilité des émulsions.

Usages de La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz):

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) entre dans la composition de nombreux produis cosmétiques :

Soins capillaires, soins solaires, émulsions, gels aqueux, gels moussants … La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est idéale pour la préparation de gels, gels minceur, gels tenseurs contour des yeux, gels rafraichissants et circulatoires. A faible dosage, environ 0.2 %, elle stabilisation les émulsions, leurs donnant un toucher plus onctueux.. Utilisé à 1 ou 2 % dans une phase aqueuse, elle donne des gels de viscosité moyenne sans grumeaux.

 

 

Indications de La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz):

Nom INCI: Xanthan gum.

Nature : Gélifiant pour phase aqueuse, stabilisateur d’émulsions, modificateur de texture.

Conditionnement : 50 grammes.

Contenant : pot 100 % végétal (100 % compostable)

Fonctions : Émulsifiant, en:stabilizer, Épaississant

 

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est un polyoside obtenu à partir de l’action d’une bactérie, la Xanthomonas campestris. La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est soluble à froid et est utilisée comme additif alimentaire sous le code E415 pour ses propriétés épaississantes et gélifiantes afin de modifier la consistance des aliments. Le xanthane est l’un des exopolysaccharides excrétés par divers microorganismes du sol -bactéries notamment-. Il joue un rôle important, à l’échelle moléculaire, dans la formation et la conservation des sols, tout comme le dextrane, le rhamsane ou les succinoglycanes.

 

Risque de sur-exposition de La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

Evaluation de l’EFSA : Re‐evaluation of xanthan gum -E 415- as a food additive (2017/07/14)

Noms : La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz), gomme de xanthane, gomme de maïs, gommes xanthane, gommes de xanthane, Xanthane, CAS 11138-66-2, Xanthan gum, goma xantana, xantano, Gummi xanthanum, Xanthomonas gum

Familles : épaississants

La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) est un polymère (comme l’amidon ou la cellulose) d’origine naturel utilisé pour rendre les aliments plus épais ou donner un aspect gélifié. Il est utilisé dans l’industrie agroalimentaire depuis les années 70.

Propriétés de La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) font d’elle un additif essentiel à de nombreux plats préparés (éviter les migrations et stabiliser les produits) et sauces (rendre moins liquide).

 

 

Origine de La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

On peut obtenir de la La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) en faisant fermenter la bactérie Xanthomonas Campestris dans une culture comprenant du glucose de Soja, de Blé ou de Maïs.

Végétarien – Cet additif convient au régime végétarien.

Risques de La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz)

Sauf consommation excessive, la La Gomme Xanthane (XANTHAN GUM)(Ksantan Sakz) ne présente à ce jour aucun risque connu pour l’organisme..

 

 

La GOMME XANTHAN commerciale (Ksantan Sakz) (KSANTAN GAM) est une substance poudreuse jaunâtre qui est complètement soluble dans l’eau chaude ou froide et donne des solutions de haute viscosité à de faibles concentrations. Les solutions aqueuses de XANTHAN GUM (Ksantan Sakz) (KSANTAN GAM) sont capables d’empoisonner jusqu’à 50% de certains solvants hydrophiles tels que l’éthanol et le propylène glycol.

La viscosité de XANTHAN GUM (Ksantan Sakz) (KSANTAN GAM) est fonction de sa concentration dans sa distribution. Comme pour les autres jauges, les solénoïdes de jauge xanthane présentent également un type pseudo-fluide. Type de fluide pseudoplastique; Sensation buccale, perception du goût et formation de la suspension, qui ont un impact significatif sur la formation de propriétés affectant de nombreuses qualités sensorielles.

 

 

XANTHAN GUM (Ksantan Sakz) (KSANTAN GAM) est une caractéristique distinctive qui distingue le gamma des autres gommes, car sa résistance à la température et au pH est considérablement plus grande. On dit que cette durabilité est causée par les chaînes latérales de la molécule de xanthane enroulées autour du squelette de cellulose. Cette fonction est le XANTHAN GUM (Ksantan Sakz) (KSANTAN GAM); Enzymes, acides, bases, températures élevées, congélation et décongélation et dégradation pouvant survenir lors d’un mélange à long terme.

L’interaction de ces chaînes trisaccharidiques avec la chaîne principale fait de la molécule un bâtonnet très solide et augmente remarquablement la stabilité de la chaleur, de l’acide et de la base. Le poids moléculaire est d’environ 2 millions et des valeurs probablement plus élevées sont signalées en raison de l’agrégation. La teneur en acide pyruvique a les xanthans les plus élevés, la viscosité et la stabilité thermique les plus élevées.

 

Solveurs XANTHAN GUM (Ksantan Sakz) (KSANTAN GAM); Ne sont généralement pas affectés par les changements de valeur de pH et sont solubles dans la plupart des acides et des bases. La plupart des autres hydrocolloïdes; PH et viscosité faibles à des températures élevées, tandis que la GOMME XANTHAN (Ksantan Sakz) (KSANTAN GAM) est stable dans les mêmes conditions.