1. Applications in the Cheese Industry
Xanthan gum serves as a practical functional additive in cheese production, primarily addressing texture consistency, moisture retention, and processing efficiency, especially for processed cheeses:
- Improves texture uniformity: It helps distribute fats, proteins, and moisture evenly in processed cheeses (e.g., cheese slices, cheese spreads). This eliminates "grainy" or "lumpy" textures and ensures a smooth, consistent mouthfeel.
- Enhances moisture retention: By binding free water molecules, it reduces moisture loss (syneresis) in cheeses during storage. This prevents the formation of dry, hard edges and maintains the cheese’s tender or spreadable texture.
- Facilitates processing and molding: It increases the viscosity of melted cheese mixtures, making them easier to pour, mold, or shape into products like cheese sticks or sliced cheeses. It also helps stabilize cheese during heating (e.g., in grilled cheese sandwiches) to avoid excessive oil separation.
2. Recommended Addition Levels
The addition amount of xanthan gum in cheese is strictly controlled to avoid altering the natural flavor and texture of cheese, with typical ranges based on cheese types:
- Processed cheese slices/sticks: 0.05% - 0.15% of the total formula weight. Low dosage improves texture and processability without making the cheese overly firm or sticky.
- Cheese spreads/dips: 0.1% - 0.25%. Higher levels enhance spreadability and prevent oil separation, ensuring the product remains smooth and easy to use (e.g., for bread or crackers).
- Low-fat or reduced-fat cheeses: 0.12% - 0.3%. This range compensates for the texture loss caused by reduced fat content, helping low-fat cheeses maintain a creamy, not dry, mouthfeel.
Note: All addition levels must comply with regional food safety standards (e.g., FDA in the U.S., EFSA in the EU, GB standards in China). They also need to be adjusted based on the cheese’s fat content, processing method (e.g., melting, blending), and target texture (firm vs. spreadable).