1. Applications in the Dairy Beverage Industry
Xanthan gum is a core functional additive in dairy beverage production, playing a key role in maintaining stability, optimizing texture, and improving product quality:
- Prevents phase separation: It forms a stable colloidal network to bind water molecules, avoiding the separation of whey (a common issue in milk drinks) and the stratification of added ingredients like fruit pulp or grains.
- Enhances texture and mouthfeel: Adds moderate viscosity to low-fat or skimmed dairy drinks (e.g., low-fat milkshakes, skimmed yogurt drinks), reducing a "thin" or "watery" sensation while keeping the texture smooth and easy to drink.
- Improves heat and cold stability: Resists viscosity changes or sedimentation caused by temperature fluctuations during processing (e.g., pasteurization) and storage (e.g., refrigeration or transportation), ensuring consistent quality.
2. Recommended Addition Levels
The addition amount of xanthan gum in dairy beverages is strictly controlled to balance functionality and sensory experience, with typical ranges based on product types:
- Liquid milk drinks (e.g., flavored milk, lactose-free milk): 0.05% - 0.15% of the total product weight. Low dosage prevents whey separation without affecting the "light" texture of liquid milk.
- Yogurt drinks (e.g., drinkable yogurt, fermented milk beverages): 0.1% - 0.25%. This range maintains a smooth, drinkable consistency while avoiding syneresis (water oozing out) during storage.
- Dairy-based smoothies or milkshakes: 0.2% - 0.35%. Higher levels enhance thickness and suspension of ingredients like fruit pieces or nuts, ensuring a rich texture.
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) and be adjusted based on the product’s fat content, formula, and desired mouthfeel.