Chemistry Reference
In-Depth Information
Table 5.4
Formulation for a
30% oil dressing
Ingredient
(%)
Water
59.10
Oil
30.00
Salt
1.50
Sugar
2.00
Starch
1.00
Xanthan gum
0.30
Egg yolk
4.00
Vinegar 12%
2.00
Potassium sorbate
0.10
Antimicrobials
0.02
Total
100.00
viscosity than that of the xanthan solution but a very similar profile (see
Fig. 5.18).
5.6.2
Gels
Addition of xanthan gum to gels made with other hydrocolloids such as
carrageenan or gellan gum tends to reduce the break strength, but does
not affect the brittleness. This can in some cases improve the mouthfeel
by imparting a smoother texture to the gel. The xanthan gum can also
help to reduce syneresis. For these reasons, xanthan is widely used in
water jellies and dairy desserts.
10000
1000
100
10
1
0.1
0.01
0.0001
0.001
0.01
0.1
1
10
100
1000
10000
Shear rate (per second)
Fig. 5.18
Flow curve of a 30% oil dressing formulated with 0.3% xanthan (
◦
) compared
to a 0.3% xanthan gum solution in 1% NaCl (
•
).
