Xanthan gum is a light yellow to white flowable powder with a slight odor. Easily soluble in cold and hot water, neutral in solution, resistant to freezing and thawing, insoluble in ethanol. It is dispersed and emulsified in water to become a stable hydrophilic viscous colloid.
Xanthan gum has the following 9 properties:
1. Typical rheological properties:
As the shear rate increases, the colloidal network is destroyed, resulting in a decrease in viscosity and thinning of the glue, but once the shear force disappears, the viscosity can be recovered, so it has good pumping and processing performance. Using this feature to add xanthan gum to the liquid that needs to be added with a thickener, not only does the liquid flow easily during the transportation process, but also restores the required viscosity after resting, so it is widely used in the beverage industry.
2. High viscosity at low concentration:
The viscosity of the liquid containing 2% to 3% xanthan gum is as high as 3 to 7 Pa s. Its high viscosity makes it have broad application prospects, but at the same time it brings trouble to the post-processing in production. Monovalent salts such as 0.1% NaCl and divalent salts such as Ca and Mg can slightly reduce the viscosity of low glue solution below 0.3%, but can increase the viscosity of higher concentration glue solution.
3. Heat resistance:
The viscosity of xanthan gum has almost no change in a wide temperature range (-98~90℃). Even if it is kept at a high temperature of 130 °C for 30 min and then cooled, the viscosity of the solution does not change significantly. The viscosity of the glue did not change after multiple freeze-thaw cycles. In the presence of salt, the solution has good thermal stability. If a small amount of electrolyte such as 0.5% NaCl is added under high temperature conditions, the viscosity of the glue can be stabilized.
2022-05
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