Xanthan Gum: Applications and Research Studies

Michelle Butler (Editor)

Series: Food Science and Technology
BISAC: TEC012000

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Xanthan gum is a microbial heteropolysaccharide of high molecular weight produced through fermentation by bacteria of the genus Xanthomonas that have a wide range of applications in food and non-food industries due to their physical properties and rheological characteristics. In this book, the first chapter discusses the characteristics, properties, and the use of xanthan gum in the food industry. Chapter Two provides a review of the use of xanthan gum in the nixtamalization process. Chapter Three focuses on the application of xanthan gum to formulate sustained release tablets and floating drug delivery systems. Chapter Four interprets and models the rheological behavior of oil-in-water emulsions stabilized singly with xanthan gum or combined with different hydrocolloids, like guar gum or potato starch. Chapter Five discusses the relevance of xanthan gum to formulate chickpea flour-based gluten-free batters and muffins. (Imprint: Nova)

Preface

Chapter 1. Xanthan Gum Application in Food
Leidi Daiana Preichardt and Paula Michele Abentroth Klaic (Eixo de Produção Alimentícia – Instituto Federal Farroupilha, Rua Fábio João Andolhe, Bairro Floresta, CEP, Santo Augusto, RS, Brasil)

Chapter 2. The Use of Xanthan Gum in the Nixtamalization Process: A Review
Silvas-García M. I., Ramírez-Wong B., Torres-Chávez P.I., Medina-Rodríguez L.C., Salazar-García M.G., Ledesma-Osuna, A.I. (Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora. Blvd. Luis Encinas y Rosales s/n Col. Centro, CP, Hermosillo, Sonora, México)

Chapter 3. Application of Xanthan Gum as a Sustained Release Agent
Safwan Abdel Rahim and Amal Ali Elkordy (Sunderland Pharmacy School, University of Sunderland, Sunderland, UK)

Chapter 4. Studying the Role of Xanthan Gum upon the Rheology and Stability of Oil/Water Emulsions
Gabriel Lorenzo, Noelia Mori Cortés, Noemí Zaritzky and Alicia Califano (Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET – CICPBA-Fac, Cs. Exactas, UNLP), La Plata, B.A., Argentina, and others)

Chapter 5. Relevance of Xanthan Gum to Formulate Chickpea Flour-Based Gluten-Free Batters and Muffins
María Dolores Alvarez, Beatriz Herranz, Wenceslao Canet and María José Jiménez (Department of Characterization, Quality and Safety, USAS, Service Unit of Sensory Analysis, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, Madrid, Spain)

Index

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