How do xanthan gum and locust bean gum interact synergistically with low-acyl gellan gum to modify gel texture?

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

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