Xanthan Gum: Applications and research studies

189 Pages·2016·3.799 MB·English

by  Michelle Butler (ed.)

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FOOD SCIENCE AND TECHNOLOGY

X G
ANTHAN UM

A
PPLICATIONS AND
R S
ESEARCH TUDIES

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F S T
OOD CIENCE AND ECHNOLOGY

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FOOD SCIENCE AND TECHNOLOGY

X G
ANTHAN UM

A
PPLICATIONS AND
R S
ESEARCH TUDIES

MICHELLE BUTLER
EDITOR

New York
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Library of Congress Cataloging-in-Publication Data
Names: Butler, Michelle, editor.
Title: Xanthan gum applications and research studies / editor, Michelle Butler.
Description: Hauppauge, New York Nova Science Publisher's, Inc., [2016] |
Series: Food science and technology | Includes bibliographical references
and index.
Identifiers: LCCN 2016036240 (print) | LCCN 2016037783 (ebook) | ISBN
9781536100105 (hardcover) | ISBN 9781536100303 (ebook) | ISBN 9781536100303
Subjects: LCSH: Xanthan gum.
Classification: LCC QR92.X35 X36 2016 (print) | LCC QR92.X35 (ebook) | DDC
572/.566--dc23
LC record available at https://lccn.loc.gov/2016036240

Published by Nova Science Publishers, Inc. † New York
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CONTENTS

Preface vii
Chapter 1 Xanthan Gum Application in Food 1
Leidi Daiana Preichardt
and Paula Michele Abentroth Klaic
Chapter 2 The Use of Xanthan Gum in the Nixtamalization
Process: A Review 33
María I. Silvas-García, Benjamín Ramírez-Wong,
Patricia I. Torres-Chávez,
Lorenia C. Medina-Rodríguez,
María G. Salazar-García
and Ana I. Ledesma-Osuna
Chapter 3 Application of Xanthan Gum as a
Sustained Release Agent 67
Safwan Abdel Rahim and Amal Ali Elkordy
Chapter 4 Studying the Role of Xanthan Gum upon the
Rheology and Stability of Oil/Water Emulsions 97
Gabriel Lorenzo, Noelia Mori Cortés,
Noemí Zaritzky and Alicia Califano
Chapter 5 Relevance of Xanthan Gum to Formulate Chickpea
Flour-Based Gluten-Free Batters and Muffins 131
María Dolores Alvarez, Beatriz Herranz,
Wenceslao Canet and María José Jiménez
Index 173
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PREFACE

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. In this book, the first
chapter discusses the characteristics, properties, and the use of xanthan gum in
the food industry. Chapter Two provides a review of the use of xanthan gum in
the nixtamalization process. Chapter Three focuses on the application of
xanthan gum to formulate sustained release tablets and floating drug delivery
systems. Chapter Four interprets and models the rheological behavior of oil-in-
water emulsions stabilized singly with xanthan gum or combined with
different hydrocolloids, like guar gum or potato starch. Chapter Five discusses
the relevance of xanthan gum to formulate chickpea flour-based gluten-free
batters and muffins.
Chapter 1 - Xanthan gum is a microbial heteropolysaccharide of high
molecular weight, produced through fermentation by bacteria of the genus
Xanthomonas. Many factors can interfere in the production and quality of
xanthan, including the environment, culture medium composition, and
operating conditions of the process, such as temperature, pH, agitation speed,
aeration rate and fermentation time. Xanthan gum has a wide range of
applications in food and non-food industries due to its physical properties and
rheological characteristics. One of the main properties presented by xanthan
gum is its ability to form highly viscous solutions even when used at low
concentrations. This characteristic provides a great advantage for use in food,
because the concentration required to impart the desired properties is small
and does not affect the flavor of the final product. It has been applied in
various types of food because it also presents the important properties of
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viii Michelle Butler
stabilizing emulsion and suspension capacity, as well as excellent thermal
stability. The pseudoplastic property of xanthan provides benefits to the food
industry, since the viscosity of the solutions decreases with increasing shear
rate, making the mixing, pumping and flow capacity in pipelines easier, as
well as helping to release the flavor of the food and providing no gummy
sensation when chewing, thereby enhancing the sensory qualities of the food.
The presence of the side chain and polyelectrolytic nature of xanthan make it
soluble both in hot and cold water. Due to its properties, xanthan gum is also
used in the pharmaceutical, cosmetic, agricultural, textile, and petroleum
industries. In the food industry it is of significant importance, used mainly for
its wide range of compatibility with many food ingredients and additives.
Xanthan is compatible with proteins, lipids and other polysaccharides, such as
starch and pectin, and can even be used to contribute to the increased lifetime
and structure of food. Xanthan gum is stable over a wide pH range, which is
important for applications in acidic foods such as salad dressings and products
from fruit, in addition to promoting the development of products whose
viscosity is not changed by changes in pH due to the addition of new
ingredients. Therefore, this chapter will discuss the characteristics, properties,
and the use of xanthan gum in the food industry.
Chapter 2 - Nixtamalization is an ancient process for the elaboration of
multiple corn products, such as tortillas, tacos, tamales and snacks. These
products provide important nutrients such as carbohydrates, dietary fiber and
calcium. This ancient and basic food originating from several pre-Columbian
Mesoamerican cultures has spread throughout the world. At present, the
nixtamalization industry generates revenues of approximately two billion
dollars annually. Nixtamalization is a thermal-alkaline process used for corn,
mainly for the production of tortillas. This process beneficially changes the
nutritional and textural properties of corn. The most common production of
nixtamalized flour and dough (masa) products is the immersion of the corn
kernel in a solution of lime, followed by a thermal process and subsequent
milling to obtain a dough (masa). As a derivative of cooking, a large amount
of polluting effluent, known as nejayote, is produced. This cooking liquor has
an alkaline pH (10-12) and a high solid material content (6-12% w/w). In
recent years, the extrusion process of grinding corn and adding lime to obtain
nixtamalized corn flour without pollution has been proposed as an earth-
friendly process, with significant advantages such as a shortened production
time and increase in performance. The extruded nixtamalized corn flour is
added to water to obtain masa, which is used to mainly prepare tortillas.
However, tortillas obtained by this method exhibit rapid drying and a more
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