ABSTRACT
Xanthan gum is an exomucopolisac-charide that is obtained by bacterial fermentation of Xanthomonas campestris. Xanthan gum adopts a spatial structure that brings sufficient rigidity to be resistant to some medium factors like high temperatures, acidic pH, etc., without being hydrolyzed as it happens to other molecules. However, its high branching facilitates hydration in cold. Xanthan gum is hydrated and solubilizes in cold conditions. It is characterized as a hydrocolloid, which gives high viscosity at low concentrations when compared with other thickener additives. Xanthan gum + Galactomannans: as a result of the combination of xanthan gum with each of galactomannans, it gets a synergy that in some cases produces a gel. Its texture depends on the concentration of added hydro-colloid and the ratio between the two gums. Ingredients: water, wheat flour, bread crumbs, vegetable oil, onion, whey powder, salt, margarine, flavouring, dry-cured ham, spices, flavour enhancer and stabilizer.
