How does the viscosity of food grade xanthan gum change with temperature?
2026-04-13 09:55:55
Food grade xanthan gum is well known for its excellent thermal stability compared with most other hydrocolloids.Its viscosity only changes slightly within a wide temperature range,showing outstanding thickening stability during heating,cooling,and food processing.
In general:
When temperature increases from room temperature to boiling point(25°C to 100°C),the viscosity of xanthan gum solution decreases slightly but moderately,rather than collapsing sharply.
When cooled back to room temperature,the viscosity almost fully recovers,showing good reversibility.
It remains stable during pasteurization,sterilization,and hot filling,maintaining stable rheological properties without obvious thinning or breakdown.
This unique temperature tolerance makes xanthan gum widely used in hot-filled beverages,sauces,canned foods,and baked goods,where stable texture and viscosity are required under heating and cooling cycles.
References(Google Scholar,one per format)
GB/T 7714(2015)
García-Ochoa F,Santos V E,Casas J A,et al.Xanthan gum:production,recovery,and properties[J].Biotechnology Advances,2000,18(7):549-579.
MLA 9th
García-Ochoa,F.,et al."Xanthan Gum:Production,Recovery,and Properties."Biotechnology Advances,vol.18,no.7,2000,pp.549–579.
APA 7th
García-Ochoa,F.,Santos,V.E.,Casas,J.A.,&Gomez,E.(2000).Xanthan gum:production,recovery,and properties.Biotechnology Advances,18(7),549–579.
