1. Applications in the Fruit Juice Industry
Xanthan gum serves as a critical functional additive in fruit juice production, with core roles focused on stabilizing quality and optimizing texture:
- Prevents sedimentation: It forms a weak gel network to suspend pulp particles, fruit fibers, or added nutrients (e.g., pulp in orange juice, berry fragments in mixed juices), avoiding layered sediment and ensuring uniform consistency during shelf life.
- Improves mouthfeel: Reduces the "thin" or "watery" texture of low-pulp juices, adding a moderate, smooth viscosity without creating a sticky or clumpy sensation.
- Enhances stability: Resists syneresis (water separation) in concentrated juices or juice blends, especially under temperature fluctuations during transportation and storage.
2. Recommended Addition Levels
The addition amount of xanthan gum in fruit juices is strictly controlled to balance functionality and sensory experience, typically following these ranges:
- Clear juices (e.g., apple juice, grape juice): 0.05% - 0.15% of the total juice weight. This low dosage prevents clouding while subtly improving mouthfeel.
- Pulp-containing juices (e.g., orange juice with pulp, mango juice): 0.1% - 0.3%. Higher levels effectively suspend pulp without making the juice overly thick.
- Juice concentrates (to be diluted): 0.2% - 0.4% (based on the concentrated product weight). The concentration ensures stable suspension after dilution by consumers or manufacturers.
Note: Specific amounts must comply with regional food safety standards (e.g., FDA in the U.S., EFSA in the EU) and be adjusted according to juice type, pulp content, and desired texture.