Global xanthan gum market is expected to reach usd 9877 million by 2020 according to a new study by grand view research inc growth of oil gas industry is expected to be one of the primary factors driving xanthan gum demand over the forecast period increasing use of xanthan gum as an emulsion across a wide array of applications including . Xanthan gum is a microbial heteropolysaccharide of high molecular weight produced through fermentation by bacteria of the genus xanthomonas that have a wide range of applications in food and non food industries due to their physical properties and rheological characteristics. Rheological study of xanthan and locust bean gum interaction in dilute solution j higiro a tj herald a1 s alavi b a food science institute out by rocks 1971 who reported that xanthan gum formed thermoreversible gels with lbg but not with guar gum in further studies morris rees robinson . Xanthan gum has been used in a wide variety of foods for a number of important reasons including emulsion stabilization temperature stability compatibility with food ingredients and its pseudoplastic rheological properties table 2 lists some current uses of xanthan gum in food and other applications
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