| Xanthan |
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| CATEGORIES ABOUT XANTHAN GUM | |
| biotechnology products | |
| cigarette additives | |
| polysaccharides | |
| edible thickening agents | |
| gums | |
| cosmetic chemicals | |
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CHEMICAL STRUCTURE The backbone of the polysaccharide chain consists of two β-D-glucose units linked through the 1 and 4 positions. The side chain consists of two Mannose and one glucuronic acid, so the chain consists of repeating modules of five sugar units. The side chain is linked to every other glucose of the backbone at the 3 position. About half of the terminal mannose units have a Pyruvic Acid group linked as a Ketal to its 4 and 6 positions. The other mannose unit has an Acetyl group at the 6 positions. Two of these chains may be aligned to form a double helix, giving a rather rigid rod configuration that accounts for its high efficiency as a viscosifier of water. The molecular weight of xanthan varies from about one million to 50 million depending upon how it is prepared. PREPARATION The polysaccharide is prepared by innoculating a sterile aqueous solution of carbohydrate(s), a source of nitrogen, Di-potassium Monohydrogen Phosphate , and some trace elements. The medium is well-aerated and stirred, and the polymer is produced extracellularly into the medium. The final concentration of xanthan produced is about three to five percent by weight. After fermentation over about four days, the polymer is precipitated from the medium by the addition of Isopropyl Alcohol and dried and milled to give a powder that is readily soluble in water or brine. HISTORY It was discovered by an extensive research effort by the United States Department Of Agriculture , which involved the screening of a large number of Biopolymers for their potential uses. It was brought into commercial production by the Kelco Company under the trade name Kelzan in the early 1960's. It was approved for use in foods after extensive animal testing for toxicity in 1969. It is accepted as a safe Food Additive in the USA, Canada and Europe, with E Number E415. USES One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the . In foods, xanthan gum is most often found in salad dressings and sauces. It helps to stabilize the Colloid al oil and solid components against Creaming . Also used in frozen foods and beverages, xanthan gum creates the pleasant texture in many ice creams. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum is also used in gluten-free baking. Since the gluten (found in wheat) must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages. In the Oil Industry , xanthan gum is used in large quantities, usually to thicken drilling fluids. These fluids serve to carry the solids cut by the drilling bit back to the surface. The widespread use of Horizontal Drilling and the demand for good control of drilled solids has led to the expanded use of xanthan gum. Xanthan gum has also been added to Concrete poured underwater, in order to increase its viscosity and prevent washout. In cosmetics xanthan gum is used to prepare water gels usually in conjunction with bentonite clays. Is also used in oil in water emulsions to help stabilise the oil droplets against coelesence. It has some skin hydrating properties. ALLERGY Some people are allergic to xanthan gum, with symptoms of intestinal gripes and diarrhea. Workers exposed to xanthan gum dust exhibit nose and throat irritation as well as work-related illness, with symptoms becoming more prevalent with increasing exposure.1 Also, since xantham gum is produced by a bacteria that is fed corn to grow, some people allergic to corn will also react to it. REFERENCES AND FOOTNOTES
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