Xanthan gum properties

Xanthan gum properties might also be utilized in instant puddings a mixture of locust bean flour, Na-pyrophosphate and milk powder with xanthan gum as an additive provides instant jelly after reconstitution in water. The pseudoplastic thixotropic properties, due to intermolecular association of single-stranded xanthan gum molecules, are of interest in the production of salad dressings, i. e. a high viscosity in the absence of a shear force and a drop in viscosity to a fluid state under a shear force. 

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See also in sourсe #XX -- [ , ]

See also in sourсe #XX -- [ , ]

See also in sourсe #XX -- [ , ]

See also in sourсe #XX -- [ , , ]

See also in sourсe #XX -- [ ]

See also in sourсe #XX -- [ ]

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