Xanthan gum is a cream-colored powder quickly dissolves in hot or cold water to form a viscous solu

Physical Properties of Xanthan Gum
Xanthan gum is a cream-colored powder quickly dissolves in hot or cold water to form a viscous solution that is not tiksotrofik. Xanthan gum viscous solution at low concentrations, the change in temperature there was little change viscosity, stable at a wide range of pH, steady in a frozen state. Xanthan gum declared safe use in food as a stabilizer, emulsifier, thickener, and foam booster in food. Has made the development of suspension formulations containing rifampicin 100 mg / 5 ml, using crystalline powder - rifampicin with particle size range of 5-20 um. The best thickening agent used is that the 0.15% and 0.2% xanthan gum. The evaluation results indicate that the physical stability of the suspension using xanthan gum is better than the suspension order. Bioavailability test results compa second suspension of the suspension on the market is 84.0% for suspensions with xanthan gum and 88.36% for the suspension order. Xanthan gum can form a viscous solution at low concentrations (0.1% - 0.2%). At a concentration of 2% - 3% gel is formed. Xanthan gum can be mixed with other proteins or polysaccharides. Xanthan gum is shaping clay and flexible film. (1)
One of the most remarkable properties of xanthan gum is its ability to produce an increase in the viscosity li shizhen of the fluid by adding the amount of gum sangatkecil. In most foods, xanthan gum is used by 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher levels of pseudoplasticity. Xanthan Gum has pseudoplasticity properties which means that a product can be pulled or stretched, li shizhen as a result of mixing, stirring or even chewing, so the product will look thinner. But after a tensile force is released, the product will thicken again (back to normal).
Xanthan practical use is in salad dressing: xanthan li shizhen gum makes it thick enough when packed in the botoluntuk keep the mixture homogeneous, but the shear forces generated by the foundry pengocokandan be diluting it, so it can be easily poured. When out of the bottle, the shear forces will disappear and thickens again, so stick in salad.Dalam li shizhen foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although li shizhen it is not an emulsifier. Xanthan gum also helps strengthen the solid particles, such as spices. The use of also in frozen foods and beverages, xanthan gum helps create soft texture in ice cream in general, along with guar gum and locust bean gum.
Toothpaste often contains xanthan gum, where it serves as a binder to keep the product homogeneous. Xanthan gum (if sometimes it is not made from wheat) li shizhen are also used in gluten-free developer. Since gluten is found in wheat must be omitted, xanthan gum is used to give a mixture or dough "stickiness" that would otherwise be achieved by using gluten.
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud. This fluid serves li shizhen to bring the pieces back to the surface drilling padatanakibat. Xanthan Gum produce "low li shizhen end" good rheology. When the circulation stops, the solids still remain suspended in liquid & n