The appearance and consistency are important when creating mayonnaise or sauce. It should be a homogeneous, temperature-resistant, creamy product that can retain its qualities and pristine appearance for 4−6 months. Stabilizers have a great influence on rheological properties.

Xanthan is a high-quality and safe thickener for mayonnaise and sauces based on it.
He possesses:

• High viscosity at low concentration and shear rate;
• resistant to the effects of enzymes, salts, acids, bases;
• resistant to changes in ionic strength and temperature;
• constant high viscosity over a wide pH range from 2 to 12;
• high pseudoplasticity — as the shear force increases, the viscosity decreases and is instantly restored after it is removed;
• by synergistic interaction with most hydrocolloids — for example, with carob gum, it forms a stable gel.

Mayonnaise and sauces using xanthan in their formulation have excellent thermostable emulsion and stable viscosity over a wide temperature range. They pour out easily, but they keep well in salads. The partial replacement of starch with xanthan in classic and low-calorie mayonnaise forms the body and ensures stability in the freeze-thaw cycle, improves the release of flavor and taste sensations.

Xanthan gum is obtained by aerobic fermentation in an aqueous medium. The enzymatic medium contains carbohydrates (sugar), a source of nitrogen, trace elements, and other growth factors.

Xanthanum production is a complex multi-stage process. To obtain good results, it is necessary to strictly monitor the composition of the culture medium, aeration and mixing conditions, pH and temperature. Xanthan is a biopolymer that consists of repeating fragments. The fragments contain five sugar residues: two glucose, two manose, and one glucuronic acid residue, partially esterified with acetic and pyruvic acids. The molecular weight and properties of xanthanum can be adjusted by changing the living conditions of microorganisms. The presence of carboxylic (glucuronic acid residues) and pyruvate acid groups gives xanthan molecules a fairly high negative charge.

In commercial preparations for food purposes, acid groups are neutralized to form potassium, calcium and sodium salts.

The use of xanthan gum

Production of xanthan gum and sources of raw materials

Areas of application in the food industry

In the production of meat and sausage products intended for long-term storage and frozen storage

To form the desired texture of food products

In the production of bakery products for moisture binding

For gelation (jams, fruit fillings, flavored milk gels)

As a thickener (juices, sauces, ketchups, mayonnaise, soups, drinks, dairy desserts)

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