常见问题
Dr. Colloids —— 您的水胶体专家
专业亲水胶体，值得信赖的合作伙伴
How do xanthan gum and locust bean gum interact synergistically with low-acyl gellan gum to modify gel texture?
Low-acyl gellan gum alone forms a firm, brittle, and non-elastic gel. To modify this texture for applications requiring elasticity and resilience (such as Japanese tokoroten noodles or structured confectionery), a synergistic blend of xanthan gum and locust bean gum (LBG) can be incorporated (typically a 50:50 ratio at low percentages). The elastic, disordered polymer chains of the xanthan-LBG complex interpenetrate the rigid crystalline domains of the gellan gum, reducing the brittleness, delaying syneresis, and introducing a desirable chewiness and elastic recovery.
The elastic, disordered polymer chains of the xanthan-LBG complex interpenetrate the rigid crystalline domains of the low acyl gellan gum
