Description
Xanthan gum forms shear‑thinning, non‑Newtonian gels that thicken liquids without cross‑linking.
Technical
The polysaccharide chains entangle physically, creating a viscoelastic network that resists flow at low shear but yields under high shear. Its viscosity is highly concentration‑dependent and remains stable across a wide pH and temperature range, but can be disrupted by divalent cations or high temperatures.
Science
Primary Reaction
physical entanglement and gelation of xanthan polymer chains
Sensory Profile
Aroma ()
neutralslightly sweetearthymildly fermentedsubtle umami
Origin & History
Civilization
Japanese
Era
1959
Region