The application and addition level of xanthan gum in the food industry are introduced as follows:
1. Applications in the Food Industry
Xanthan gum is a versatile food additive, mainly used for thickening, stabilizing, and improving texture. Its typical applications include:
- Beverages: Prevents sedimentation of particles in fruit juices, dairy drinks, and plant-based milks, while maintaining uniform consistency.
- Bakery Products: Enhances dough elasticity and water retention in bread, cakes, and pastries, extending the shelf life of finished products.
- Dairy Products: Improves the smoothness of yogurt, ice cream, and cheese, and prevents the separation of water and solids.
- Sauces & Condiments: Increases the viscosity of ketchup, salad dressings, and soy sauce, ensuring stable texture without stratification.
- Processed Meats: Binds water and fat in sausages, ham, and burgers, improving tenderness and reducing cooking loss.
2. Addition Levels
The addition amount of xanthan gum is strictly regulated by food safety standards (e.g., Codex Alimentarius, FDA) and varies by food category, usually ranging from 0.1% to 1.0% of the total food weight. Specific references include:
- Beverages and soups: 0.1% - 0.3% (to avoid excessive thickness affecting taste).
- Sauces and dressings: 0.3% - 0.8% (to achieve ideal viscosity and stability).
- Bakery and meat products: 0.5% - 1.0% (to enhance water retention and texture).
Note: The actual addition level should comply with the food safety regulations of the target market and be adjusted based on product formulas and sensory requirements.