Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review

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Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review. / Asase, Richard ; Glukhareva, Tatiana.
In: Food Science and Biotechnology, Vol. 33, No. 4, 01.03.2024, p. 749-767.

Research output: Contribution to journal › Review article › peer-review

BibTeX

@article{526618db8ff54ef0a7e92b6734b626bd,

title = "Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review",

abstract = "Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.",

author = "Richard Asase and Tatiana Glukhareva",

note = "The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged.",

year = "2024",

month = mar,

day = "1",

doi = "10.1007/s10068-023-01442-7",

language = "English",

volume = "33",

pages = "749--767",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

publisher = "Springer Netherlands",

number = "4",

}

RIS

TY - JOUR

T1 - Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review

AU - Asase, Richard

AU - Glukhareva, Tatiana

N1 - The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged.

PY - 2024/3/1

Y1 - 2024/3/1

N2 - Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.

AB - Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.

UR - http://www.scopus.com/inward/record.url?partnerID=8YFLogxK&scp=85178242091

UR - https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=tsmetrics&SrcApp=tsm_test&DestApp=WOS_CPL&DestLinkType=FullRecord&KeyUT=001110864200001

U2 - 10.1007/s10068-023-01442-7

DO - 10.1007/s10068-023-01442-7

M3 - Review article

VL - 33

SP - 749

EP - 767

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

SN - 1226-7708

IS - 4

ER -

ID: 53848857