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Article: New xanthan gum enhances functionality.
- Article from:
- Emerging Food R&D Report
- Article date:
- February 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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As you may know, xanthan gum is a viscous polysaccharide produced by the fermentation of Xanthomonas campestris. The efficient stabilization and suspension properties of xanthan are related to its structural features. These include a high molecular weight and extended conformation that result from its stiff cellulosic backbone and double helical conformation.
It appears that the level of acetate and pyruvate substituents on xanthan gum can affect its structural and functional properties. CP Kelco was the first company to commercialize a food-grade xanthan gum product, gaining FDA approval in 1969. Now the company is marketing Keltrol[R] K0B619, a food-grade ...