Xanthan Gum: A Multifunctional Stabiliser for Food Products

Abstract

Xanthan gum is the exocellular biopolysaccharide produced by the bacterium Xanthomonas campestris. During commercial production the gum is made by a pure culture viscous fermentation process ¹ The commercial scale production process was developed by the Kelco Company (now a Division of Merck & Co. ,Inc.). Since it was granted FDA food approval in 1969, KELTROL xanthan gum has found functional applications in a very diverse range of food products worldwide. Even today, when we might expect that all avenues for its application have been explored and exploited, new applications continue to be found for it. It is noteworthy that, now, for the majority of applications in which xanthan gum is the product of choice, it is being used almost exclusively for the functional benefits that it provides. Its functionality is a direct consequence of its unique chemical structure.

Xanthan gum binds water more strongly than the other hydrocolloids; it is more tolerant to pH, salts, temperature, alcohol and enzymes than these polymers. It also enters into strong synergistic interactions with the galactomannans.

During the lecture, examples of food products will be discussed in which one or more of the properties of xanthan gum are being used to provide the functional benefits.