Xanthan Gum’s detail informations:
E No: E415
CAS No: 11138-66-2
Einecs No: 234-394-2
HS Code: 39139000
Specification: FCC IV,E-415,USP23/24
Routine Packing: 25kg/drum
Place of origin: China
Xanthan gum and guar gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. If you don’t add one of these gums to most of your gluten-free baked goods, they will likely end up as a pile of crumbs!
Guar gum comes from the seed of bean-like plant, sometimes referred to as food additives. It is high in soluble fiber. According to Foodchem Guar Gum product literature “Guar Gum has eight times the thickening power as cornstarch.” Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods.
For example, solids are suspended in oil drilling fluids, immiscible liquids in salad dressings and gases in whipped toppings. Each system consists of a continuous phase and a dispersed phase (solid particle or air bubbles). CP Kelco is the market leader in the manufacturing and application development of xanthan gum.
Xanthan gum is produced through the fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. In the United States, corn sugar is the primary source of the fermentation. Xanthan gum is soluble in both cold and hot water. It works well across a wide pH range, and is very salt-tolerant. For practical applications, xanthan gum is dispersed with high shear, and forms sols or thickeners liquids, rather than gels with a solid structure.
Other thickeners: Konjac Gum Pectin Sodium Alginate
Konjac gum is grown in India, China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.In Japanese cuisine, konjac (known as konnyaku) appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor.
The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous.Konjac has almost 0 calories but is very high in fiber. Thus, it is often used as a diet food.It can also be used for facial massage accessories which are currently popular in Korea as thickeners.
Unlike xanthan gum, guar gum or locust bean gum, konjac gum is the non-ionic type and therefore little influenced by the salt in the system. At ambient temperature, konjac gum remains stable without precipitation even if the pH drops to a level below 3.3. When konjac gum is used instead of locust bean gum as the stabilizer and added to ice cream, cheese and other dairy products, it will stabilize their quality by preventing the development of ice crystals.
In food additives. It can be used as gelling agent, thickening agent, stabilizing agent, floating agent and clarifying agent, and it can be used in products as soft candy, jelly, ham sausage, meat can, ice cream, beverage, condiment, milk, bionic food, jam, cake, beer, bread and pet food.
Other thickeners: Carrageenan CMC Pectin
Alginic acid, also called algin or alginate, is an anionic polysaccharide distributed widely in the cell walls of brown algae, where it, through binding water, forms a viscous gum. In extracted form it absorbs water quickly; it is capable of absorbing 200-300 times its own weight in water.Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms.
Nowadays, it is also used in the biological experiments for the immobilization of cells to obtain important products like alcohols, organic acids, etc.In recent years, sodium alginate has been used in molecular gastronomy at some of the best restaurants in the world. Ferran Adria pioneered the technique, and it has since been used by chefs such as Grant Achatz and Heston Blumenthal. Sodium alginate which belongs to thickeners is combined with calcium lactate or similar compound to create spheres of liquid surrounded by a thin jelly membrane.
Sodium Alginate is a natural amylose carbohydrate distilled from alga. It is widely applied to food, medicine, textile, printing and dyeing , paper-making and daily chemicals as thickener , emulsifier, stabilizer and binder etc. Sodium Alginate is exploring more in food application, especially since 1980s forward.
It is not only a safety food additive, but also a basis material of modelling food or dietary food. As the natural cellulose, it can slow the absorption of fatty sugar .and bilesalt , reduce serum cholesterol , triglyceride in the blood. and blood sugar to prevent high blood pressure , diabetes and adiposity, the modern diseases, as well as control the accumulation of noxious metals , such .as Sr , Cd and lead . Its importance has been increasingly recognized by home and abroad, so Japanese call the food rich in sodium Alginate ” longevity food “, while Americans call it “magic food additives.
Sodium alginate is easy to use and sets at any temperature and is soluble in hot and cold water. When mixed with calcium compounds does not need heat to gel.Assigned the food additive number 401 according to the Codex Alimentarius and is derived from natural ingredients. Avoid contact with skin and eyes.
Other thickeners: Carrageenan CMC Pectin
Xanthan gum is a widely used food additive, which is produced by fermenting glucose and/or sucrose with the bacterium strain, Xanthomonas campestris. The name xanthan is derived from the bacterium that is responsible for production of the gum. Chemically, xanthan gum is a long polysaccharide consisting of three different chains of sugar. Its structure is more or less similar to cellulose, except the trisaccharide side chains. To be more precise, xanthan gum ingredients are glucose, glucuronic acid and mannose.
While xanthan gum has multiple uses in varied products, some people report food allergies to this additive. Those who are sensitive to corn and corn-based products are at a higher risk of manifesting xanthan gum allergies. Some of the allergic symptoms include headache, diarrhea, temporary increase in blood pressure and abdominal pain. In such cases, one can make use of a xanthan gum substitute. Following is a list of the popular substitutes for xanthan gum that you can consider using in gluten free and diary free recipes:
Xanthan gum is a thickeners agent used in pastry fillings, pie crusts and other baked goods and sauces. It is created through the introduction of bacteria during the fermentation of corn sugar. Substitutes for this ingredient include several older ingredients that xanthan gum was actually created to replace. These substitute ingredients may be more expensive.
Xanthan gum is a unique substance commonly found in food additives, cosmetic and industrial additives. It falls under the category of polysaccharides (a class of carbohydrate) and is usually produced by fermentation process. During fermentation, a strain of bacteria (Xanthomonas campestris) is added to glucose or sucrose. This turns them into gum.
Nevertheless, it is usually added for the purpose of thickening,
stabilizing, and emulsifying a substance. You can also find out more
about xanthan gum nutritional info online. Remember to choose wisely and
choose a brand that meets your nutritional requirements.
Other thickeners: Carrageenan CMC Pectin
Agar (E406) is the hydrophilic colloidal substance extracted from Agarophyte Gelidium, Gracilaria, and related red algae. It can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.
Agar properties as a kind of food additives:
*Agar agar is a versatile hydrocolloid completely soluble in boiling water.
*Special Agar agar powders can be dissolved at lower temperatures.
*Agar agar provides odourless, colourless superior quality gels even at very low concentrations.
*Agar agar has good synergies with sugars and with different hydrocolloids.
*Agar agar is the strongest natural jelling agent.
Agar is a heterogeneous mixture of two classes of polysaccharide: agaropectin and agarose.Although both polysaccharide classes share the same galactose-based backbone, agaropectin is heavily modified with acidic side-groups, such as sulfate and pyruvate.
Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.
In Russia it is used in addition or as a replacement to pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. The most famous use of agar-agar is in Ptich’ye moloko (Bird’s Milk), a rich gellied custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets.
Even if agar agar power doesn’t have the exact same effect as a kind of thicheners, you can use it for all creams and cakes but it is more difficult to use. Another problem is that it’s only just becoming popular and many recipes use gelatine. Bear in mind that you usually need 2g of agar agar per 500ml of liquid.So the quality of it is very important,you can have a try foodchem’s agar agar.I thick you can easily do what you want to make.
Other thickeners: Carrageenan CMC Pectin
Stout beer and some coffees are good sources of maltol, an antioxidant found in chicory and roasted malt. Widely used as a flavoring agent, maltol confers a fragrant, caramel-like odor to many foods such as breads and cakes.
Maltol accrues as typical flavour by various browning processes, such as in the baking of bread and the roasting of cocoa and coffee beans. It has a caramel-like taste.
Maltol is applied to many foods as:
1.flavour enhancer; it provides the distinctive aromas of baking and roasting
2.as intensifier of sweetness in confections and chocolate products,
desserts and beverages; by adding minor amounts of maltol, 15 per cent
of sugar can be saved
3.as aroma and flavour enhancer for intense caramel aroma.
Maltol(belong to Flavorings) also called laxarinic acid, palatone, veltol; chemically 3‐hydroxy‐2 methyl‐γ‐pyrone. Found in the bark of young larch trees, pine needles, chicory, and roasted malt; synthesized for use as a fragrant, caramel‐like flavour for addition to foods; imparts a ‘freshly baked’ flavour to bread and cakes.
Maltol is an extensively-used food additives. When added to a broad group of substances, it increases and sustains their sweetness and fragrance. It is used to formulate essences for food, cigarette and similar kinds of consumables, It is extensively used in food, beverage, tobacco, brewery, cosmetics and pharmaceuticals industries.
Other food additives:I(+)G Monosodium Glutamate (MSG) Non Dairy Creamer