Comparison of the performance of carrageenan with xanthan gum

Eight properties of xanthan gum

Xanthan gum, also known as xanth gum and Hansheng gum, is a monosporolipolysaccharide produced by the fermentation of pseudoanthomonas. It is currently used internationally as a set of thickening, suspension, emulsification and stabilization. Superior performance of biological glue.

Its features are as follows:

Suspension and emulsifying xanthan gum has a good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bound band-like spiral copolymers, forming a fragile glue-like network structure, so it can support the morphology of solid particles, droplets and bubbles, showing strong emulsification stabilization and high suspension capacity.

Good water solubility Xanthan gum can dissolve quickly in water and has good water solubility. Especially in cold water, it can also be dissolved, which can eliminate the complicated processing process and is easy to use. However, due to its strong hydrophilicity, if it is directly added to the water and the stirring is not sufficient, the outer layer of water absorption and expansion into a glue mass, will prevent the water from entering the inner layer, thereby affecting the play of the role, so it is necessary to pay attention to the correct use. Xanthan gum dry powder or mixed with salt, sugar and other dry powder excipients and then slowly added to the water being stirred, can be used as a solution.

Thickening Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin), which is a highly effective thickener.

Pseudoplastic xanthan gum aqueous solution has a high viscosity under static or low shear action, and under high shear action it shows a sharp decrease in viscosity, 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 fully malleable. Xanthan gum pseudoplasticity is very prominent, this pseudoplasticity is extremely effective for stabilizing suspensions and emulsions.

Stability to heat The viscosity of xanthan gum solution does not change greatly with temperature changes, and the general polysaccharides change in viscosity due to heating, but the viscosity of xanthan gum has almost no change at 10 ° C - 80 ° C, even if the low concentration of aqueous solution still shows a stable high viscosity in a wide temperature range. The 1% xanthan gum solution (containing 1% potassium chloride) is heated from 25 °C to 120 °C, and its viscosity is reduced by only 3%.

Stability of acid and alkali Xanthan gum solution is very stable to acid and base, and its viscosity is not affected when the pH value is 5-10; when the pH value is less than 4 and greater than 11, the viscosity has a slight change. In the range of phH 3-11, the difference between the maximum and minimum viscosities is less than 10%.

Stability to salt Xanthan gum solution can be miscible with many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.), and the viscosity is not affected. At higher salt concentrations, xanthan gum maintains its solubility even in saturated salt solutions without precipitation and flocculation, and its viscosity is virtually unaffected.

Stability of the enzymatic reaction The stable double helix structure of xanthan gum makes it have a strong antioxidant and anti-enzymatic capacity, and many enzymes such as protease, amylase, cellulase and hemicellulase cannot degrade xanthan gum.

Xanthan gum is completely dissolved in most water-based systems, but because it is extremely hydrophilic, care must be taken to use correctly. Take a part of xanthan gum with ten or more parts of dry materials, such as sugar, monosodium glutamate, salt and other substances, and then slowly pour into the stirring water, soak for about two hours, continue to stir until completely dissolved before use.

The five properties of carrageenan

Carrageenan, also known as carrageenan and carrageenan, is a hydrophilic colloid extracted from certain red algae seagrasses.

The characteristics of carrageenan are as follows:

Solubility Insoluble in cold water, but can be swelled into gelatinous lumps, insoluble in organic solvents, easily soluble in hot water into translucent colloidal solutions. In hot water above 70 ° C, the dissolution rate of carrageenan increases.

Gelling In the presence of potassium ions, carrageenan can generate a thermally reversible gel.

Thickening When the concentration is low, carrageenan forms a low-viscosity sol, which is easily deformed after being forced, and the shear stress is proportional to the deformation rate of the low viscosity fluid; Elevated concentrations form high viscosity sols.

Synergy Carrageenan has a synergistic effect with colloids such as locust bean gum, konjac gum, xanthan gum, etc., which can improve the elasticity and water retention of the gel.

Health value Carrageenan has the basic properties of soluble dietary fiber, and carrageenan degraded in vivo can form a soluble complex with blood fibrin. It can be fermented by intestinal bacteria into carbon dioxide, hydrogen, biogas and short-chain fatty acids such as formic acid, acetic acid and propionic acid, which become the energy source of probiotics.

Carrageenan has strong stability, and dry powder is not easy to degrade for a long time. It is also stable in neutral and alkaline solutions, even if heated will not be hydrolyzed, but in acidic solutions (especially pH≤4.0), carrageenan is prone to acid hydrolysis, gel strength and viscosity decrease. It is worth noting that under neutral conditions, if carrageenan is heated at high temperatures for a long time, it will also be hydrolyzed, resulting in a decrease in gel strength. All types of carrageenan can be dissolved in hot and hot milk. Soluble in hot water can form a sticky transparent or slightly milky white easy-flowing solution. Carrageenan can only absorb water and expand in cold water and cannot be dissolved. Carrageenan belongs to the konjac gum system, and its solubility is relatively low, so it is necessary to keep warm. If the holding time is not enough, the dissolution is not complete, the taste of the product made is not good, and the serious product will cause the product to be incompletely formed; but at the same time, the holding time is too long, the carrageenan is alkaline or the buffer agent such as sodium citrate is added, and it is easy to deacetylation. Therefore, it is recommended not to keep warm after boiling in summer, keep warm for 10 minutes after boiling in winter, and fall in between.

It should be noted that in a high temperature, acidic environment, carrageenan will degrade. In addition, carrageenan has been shown to inhibit the absorption of certain minerals, such as potassium, and can cause gastrointestinal discomfort in some people. (Source: Global Additive Supplier Process Technology Port)