Chemistry Reference
In-Depth Information
Fig. 5.14
Phase separation after addition of xanthan gum to semi-skimmed milk. For a
colour version of this figure, please see the colour plate section.
In practice, many dairy products such as desserts are manufactured
very successfully with xanthan gum. These are typically formulated with
xanthan gum concentrations between 0.1% and 0.3% and often contain
other gelling and thickening agents such as starch and carrageenan,
which, together with the viscosity of the xanthan gum, provide product
stability. This enables the formulation of smooth, creamy-textured dairy
desserts.
1
0.1
0.01
0.001
0.01
0.1
1
10
100
1000
Shear rate (per second)
Fig. 5.15
The flow curves of the upper (
◦
) and lower (
•
) phase 3 days after addition of
0.05% xanthan gum to semi-skimmed milk.
