JPH1033125A - Modification of xanthan gum and modified xanthan gum - Google Patents

Abstract

PROBLEM TO BE SOLVED: To lower spinnability of an aqueous solution and modify the xanthan gum so as to have a specific viscosity, improve reactivity and enable application to wide uses as a thickener, etc., by subjecting purified xanthan gum to heat treatment in powdery state. SOLUTION: Spinnability of an aqueous solution of purified xanthan gum is lowered and modified so as to have >=1200cps viscosity in an aqueous solution having 1% concentration at 25 deg.C by adding an acid to a purified xanthan gum in powdery state, preferably at >=60 deg.C and subjecting the xanthan gum to heat treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for modifying xanthan gum (Xanthan Gum) and a modified xanthan gum.

[0002]

2. Description of the Related Art Xanthan gum is a natural polysaccharide produced outside the cells of the microorganism Xanthomonas campestris and is composed of glucose, mannose and glucuronic acid. In order to produce xanthan gum, generally, xanthomonas campestris is pure-cultured in glucose or starch medium to produce a mucilage, which is recovered by alcohol precipitation, purified, dried and pulverized.

Xanthan gum dissolves in cold water and exhibits viscosity. However, the property that the viscosity greatly differs between a state in which an external force is applied to an aqueous solution and a standing state in which no external force is applied,
It exhibits the so-called pseudo-plastic property (pseudo-plasticity). In addition, other gums and starch aqueous solutions have the basic property of having a high viscosity at low temperatures and decreasing in viscosity at high temperatures, whereas the viscosity of xanthan gum aqueous solutions has a relatively small temperature dependence. It has a characteristic. Also excellent in salt resistance and acid resistance. Due to these properties, xanthan gum is used as a thickener for many foods, such as dressings, ketchup, mayonnaise, salted fish, boiled in tsukudani.

[0004]

However, although xanthan gum has a lower viscosity than guar gum and the like,
It has the property of strong spinnability. Starch, tamarind and the like have a fluffy body feeling, while xanthan gum has a viscous viscosity and has a paste-like feeling like other thickeners. Furthermore, xanthan gum aqueous solution alone has no gel-forming ability, gels when used in combination with locust bean gum, etc., and is known to exhibit a viscosity increase when used in combination with guar gum, but the reactivity is weak, and the gel strength obtained is low. small.

[0005] The present inventors have conducted research on the modification of xanthan gum, and have found for the first time that it is possible to modify the viscosity of xanthan gum aqueous solution and improve the reactivity by a simple treatment in a powder state. Was.

[0006]

That is, the present invention is to reduce the spinnability of an aqueous solution by heating a purified xanthan gum in a powder state, and at the same time, to reduce the concentration to 1%.
%, And is modified to have a viscosity of 1,200 cps or more in an aqueous solution at 25 ° C. In the present invention, the heat treatment of the xanthan gum powder is performed at 60 ° C. or higher. In the present invention, preferably, the heat treatment is
This is performed by adding an acid.

In general, the viscosity includes not only the viscosity measured by a viscometer and quantification but also the properties such as stringiness and body feel which cannot be quantified as described above. Is made possible by the present invention. That is, as described above, even if the xanthan gum is heated to, for example, 80 ° C. or more in an aqueous solution state, the viscosity hardly changes,
By heating in powder state, the aqueous solution becomes 1%
At a concentration of 25 ° C., a viscosity of 1,200 cps or more is obtained, and at the same time, the spinnability is reduced as compared with that before the treatment, and the viscosity changes from a loose viscosity to a body-like viscosity. Such properties are not found in as-purified xanthan gum, which allows it to be used in a wide range of applications as a thickener and the like. In addition, this modification improves the reactivity of xanthan gum, and exerts a strong gel-forming ability when mixed with other polysaccharides.

[0008]

Embodiments of the present invention will be described below with reference to the drawings. The purified xanthan gum powder was subjected to heat treatment in a thermostat at various heating temperatures and times. A 1% aqueous solution of heat treated xanthan gum was made and its viscosity was measured. The measurement temperature is 25 ° C. The measurement results are shown in Table 1 below.

[0009]

[Table 1]

The viscosity of an untreated 1% aqueous xanthan gum solution is 980 cps.
Although the data at 90 ° C. and 90 ° C. are shown, no change is observed in the heat treatment at 55 ° C., and a significant change in viscosity is observed at 60 ° C. or higher. In general, a higher viscosity can be obtained by increasing the temperature and time. It became clear. Heating conditions that are considered practically useful are at 80 to 120 ° C. for 30 minutes to 24 hours.
Time.

Further, it was confirmed that reforming was promoted by performing the heat treatment of xanthan gum on the acidic side. Specifically, the results of measuring the viscosity of a 1% aqueous solution obtained by adding 2.5% sulfuric acid to xanthan gum powder and performing heat treatment are shown in Table 2 in comparison with those obtained by heat treatment without sulfuric acid. Show.

[0012]

[Table 2]

The viscosity of the 1% aqueous solution of the xanthan gum used in this test before the modification treatment was 1,020 cps. From the above results, it is clear that the reforming proceeds effectively by the heat treatment on the acidic side.

Next, test data showing that the heat treatment of the xanthan gum powder improves the reactivity will be described.
FIG. 1 shows the results of measuring the relationship between the mixing ratio of xanthan gum and locust bean gum and the gel strength. Similarly, FIG. 2 shows the results of measurement of gel strength when xanthan gum and konjac mannan are mixed, FIG. 3 shows the results of measurement of xanthan gum and cod gum, and FIG. 4 shows the results of measurement of gel strength when xanthan gum and guar gum are mixed. ○
The mark indicates the case where xanthan gum subjected to a heat treatment (treatment conditions of 90 ° C., 10 hours) was used, and the symbol x indicates the case where untreated xanthan gum was used.

Although xanthan gum alone has no gel-forming ability and forms a gel by mixing with locust bean gum and the like, the results of FIGS. 1 to 4 show that the modified xanthan gum has increased reactivity. It was found that mixing with other gums forms a strong gel.

Next, experimental data showing that the spinnability and body feel of the modified xanthan gum aqueous solution are changed as compared with those before the treatment are described. As shown in FIG. 5 (a), from the state in which the xanthan gum aqueous solution is held in a cylindrical shape having a height of 3 cm and a diameter of 5.5 cm by a container, the container is removed as shown in FIG. The extent of the spread was measured by the diameters A and B of the major axis and minor axis when the shape was generally elliptical (circular if perfect balance was maintained). Table 3 below shows the relationship between the heat treatment conditions and the diameters A and B.

[0017]

[Table 3]

From the above experimental data, it can be seen that the heat treatment with powder reduces the spread of the aqueous xanthan gum solution by dripping, reduces the spinnability, and gives it a bodily sensation due to the viscous viscosity. . Further according to the invention, while changing the viscous quality like starch,
It has also been found that a state in which a paste-like feeling is relatively less than that of starch can be obtained. Further, unlike the starch, the modified xanthan gum according to the present invention is characterized in that it is not degraded enzymatically, so that stable quality can be obtained.

The modified xanthan gum according to the present invention is useful for the following applications. (A) Use as a fat substitute Low fat can be achieved by blending in low fat mayonnaise, low fat margarine, low fat dressing, low fat spread and the like. (B) Use for Improving Viscosity By mixing with the flower paste, the starchy feeling of the starch can be reduced. By mixing with honey or sauce, the spinnability can be eliminated. Strong viscosity such as whipped cream, mayonnaise, cheese, ice cream, dressing and the like can be obtained.

The use of the modified xanthan gum according to the present invention is not limited to foods. For example, the present invention can be similarly applied to shampoos and shaving creams. Furthermore, for industrial use, it can be used as a ground coagulant or the like.

[0021]

As described above, according to the present invention, by heating xanthan gum in a powder state, the viscosity is improved and the reactivity is improved. It can be applied to a wide range of applications as a thickener or the like.

[Brief description of the drawings]

FIG. 1 is data showing the relationship between the mixing ratio of xanthan gum and locust bean gum and gel strength.

FIG. 2 is data showing the relationship between the mixing ratio of xanthan gum and konjac mannan and gel strength.

FIG. 3 is data showing the relationship between the mixing ratio of xanthan gum and cod gum and gel strength.

FIG. 4 is data showing the relationship between the mixing ratio of xanthan gum and guar gum and gel strength.

FIG. 5 shows conditions for a viscosity test of an aqueous xanthan gum solution.

Claims (4)

[Claims] 1. A purified xanthan gum is heat-treated in a powder state to reduce the spinnability of an aqueous solution and to reduce the aqueous solution to a concentration of 1%, 25%.
A method for modifying xanthan gum, characterized in that the xanthan gum is modified to have a viscosity of 1,200 cps or more in an aqueous solution at ℃. 2. The method for modifying xanthan gum according to claim 1, wherein the heat treatment is performed at 60 ° C. or higher. 3. The method for modifying xanthan gum according to claim 1, wherein the heat treatment is performed by adding an acid. 4. A modified xanthan gum obtained by heat-treating purified xanthan gum in a powder state, wherein the aqueous solution has a lower spinnability and a concentration of 1% as compared with before the treatment.
A modified xanthan gum having a viscosity of 1,200 cps or more in an aqueous solution at 25 ° C.