Description
Xanthan gum stabilizes oil‑in‑water emulsions by forming a shear‑thinning polysaccharide network.
Technical
The high‑molecular‑weight β‑(1→4)‑mannose backbone with glucuronic acid side chains hydrates to create a viscous aqueous phase that impedes droplet coalescence. At 0.1–0.5 % w/w it increases viscosity and provides steric hindrance, allowing shelf‑stable dressings without additional surfactants. Optimal hydration occurs at 60–80 °C, after which the network remains stable across pH 2–12 and up to 100 °C.
Science
Primary Reaction
Hydration and network formation of xanthan polysaccharide leading to viscosity increase and droplet stabilization
Sensory Profile
Aroma ()
neutralmildslightly earthycleansubtle
Origin & History
Civilization
Japanese microbiology
Era