Xanthan gum using in the mayonnaise technology producing

Abstract

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%.