Xanthan gum is currently the most superior bio gel in terms of thickening, suspension, emulsification, and stability internationally. The amount of pyruvate groups at the end of the molecular side chain of xanthan gum has a significant impact on its properties. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than ordinary polymers and exhibits unique properties under specific conditions. Its conformation in aqueous solution is diverse, exhibiting different characteristics under different conditions.

1. Suspension and emulsifying properties

Xanthan gum has a good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super bonded helical copolymers, forming a fragile gel like network structure that can support the morphology of solid particles, droplets, and bubbles, demonstrating strong emulsifying stability and high suspension ability.

2. Good water solubility

Xanthan gum can dissolve quickly in water and has good water solubility. Especially soluble in cold water, it can eliminate complicated processing and is easy to use. However, due to its strong hydrophilicity, if water is added directly without sufficient stirring, the outer layer will absorb water and expand into a gel, which will prevent water from entering the inner layer and affect its effectiveness. Therefore, it must be used correctly. Mix xanthan gum dry powder or dry powder additives such as salt and sugar, and slowly add it to the stirring water to make a solution for use.

3. Thickening property

Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of a 1% aqueous solution is equivalent to 100 times that of gelatin), making it an efficient thickener.

4. Pseudoplasticity

The xanthan gum solution has high viscosity under static or low shear conditions, and exhibits a sharp decrease in viscosity under high shear conditions, but the molecular structure remains unchanged. When the shear force is eliminated, the original viscosity is immediately restored. The relationship between shear force and viscosity is completely plastic. The pseudoplasticity of xanthan gum is very prominent, and this pseudoplasticity is extremely effective for stabilizing suspensions and emulsions.

5. Stability to heat

The viscosity of xanthan gum solution does not change significantly with temperature. Generally, polysaccharides undergo viscosity changes due to heating, but the viscosity of xanthan gum aqueous solution remains almost unchanged between 10-80 ℃. Even low concentration aqueous solutions still exhibit stable high viscosity over a wide temperature range. Heating 1% xanthan gum solution (containing 1% potassium chloride) from 25 ℃ to 120 ℃ only reduces its viscosity by 3%.

6. Stability to acidity and alkalinity

Xanthan gum solution is very stable to acidity and alkalinity, and its viscosity is not affected between pH 5-10. There is a slight change in viscosity when the pH is less than 4 and greater than 11. Within the pH range of 3-11, the maximum and minimum viscosity values differ by less than 10%. Xanthan gum can dissolve in various acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid, and 25% phosphoric acid. These xanthan gum acid solutions are quite stable at room temperature and will not change in quality for several months. Xanthan gum can also dissolve in sodium hydroxide solution and has thickening properties. The resulting solution is very stable at room temperature. Xanthan gum can be degraded by strong oxidants such as perchloric acid and persulfate, and the degradation accelerates with increasing temperature.

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