Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture

Xanthan gum of medium molecular weight was produced by Xanthomonas Campestris ATCC 1395 in a laboratory fermenter without pH control by applying a stirrer speed of 600 rpm and its stabilization properties in salad dressing emulsions were evaluated. The gum performed satisfactorily as an emulsion sta...

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Bibliographic Details
Published in:Food research international 2003, Vol.36 (5), p.425-430
Main Authors: Kiosseoglou, A., Papalamprou, E., Makri, E., Doxastakis, G., Kiosseoglou, V.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food additives
Food industries
Functionality
Fundamental and applied biological sciences. Psychology
Gels
General aspects
Salad dressings
Xanthan
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Summary:Xanthan gum of medium molecular weight was produced by Xanthomonas Campestris ATCC 1395 in a laboratory fermenter without pH control by applying a stirrer speed of 600 rpm and its stabilization properties in salad dressing emulsions were evaluated. The gum performed satisfactorily as an emulsion stabilizer and thickener although it had to be used in higher concentrations in order to be as effective as the commercially available xanthan gum. Furthermore, resilient gel structures resulted when the gum was used in an admixture with locust bean gum. The gel texture profile was different compared to that of the commercial sample/locust bean gum mixture, suggesting that the gum could present an alternative for the preparation of gels of acceptable textural properties.
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(02)00175-8