Method of enhancing the V1/V2 viscosity profile of Xanthan.

摘要

Xanthan gum is thermally treated while in the dry state ( 15% moisture or less) to render its room temperature 24 DEG C(75 DEG F.) hydration viscosity (V1)/higher temperature 41 DEG C(150 DEG F.) viscosity ratio (V2) between 1.02 and 1.45 as described by Food Chemical Codex. This process will either increase the room temperature 24 DEG C(75 DEG F.) hydration viscosity (V1) and/or decrease the higher temperature 41 DEG C(150 DEG F.) viscosity (V2). Thus, a final product will result wherein the V1/V2 ratio will lie between 1.02 and 1.45.