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Xanthan gum using in the mayonnaise technology producing
(2013) Bakhmach, Volodymyr; Babenko, Valeriy; Beletsky, Dmitriy
Low levels of xanthan gum provide high viscosity in mayonnaise at acid and neutral pH. Viscosity is also stabile to temperature changes and due to this provides long-term storage. Xanthan gum can be used to partially replace starch to improve heat stability and give a cleaner, less pasty mouthfeel. Typically xanthan is used at a concentration of 0.2±0.4%.