LOW CALCIUM XANTHAN GUMS

Abstract: Two novel forms of xanthan gum containing not more than about 400 ppm of calcium are disclosed. Xanthan gum having this low concentration of calcium is prepared from an aqueous fermentation medium substantially free of calcium ion and substantially free of fermentation nutrients which contain calcium. When the fermentation is carried out under conditions of high shear, the low calcium product is characterized in that oil/water emulsions of the gum exhibit smooth flow.

Description: LOW CALCIUM XANTHAN GUMS This invention relates to xanthan gum. The preparation and uses of xanthan gum are well known to those skilled in the field of heteropolysaccharides. While aqueous compositions of xanthan gum have many desirable properties, such compositions have a chunky or non-uniform flow. The present invention is based on the discovery that there is a correlation between the calcium of xanthan gum and the flow characteristics of aqueous compositions containing xanthan gum. The invention provides a xanthan gum in which not more than about 1,6% of the xanthan gum carboxyl groups are bound to calcium ions The invention also provides a xanthan gum containing up to about 0.04 weight % calcium. The xanthan gum of the present invention, which has not more than abort 400 ppm of calcium, is prepared from an aqueous fermentation medium substantially free of calcium ion and substantially free of calcium-containing fermentation nutrients which contain calcium. When prepared under conditions cf high shear the gum provides aqueous oil/water compositions having smooth or uniform flow. In the specification the term "ppm" means parts per million by weight", mesh sizes are U.S. standards, and all parts and percentages are by weight. Aqueous compositions of xanthan gum tend to have a "chunky" or non-uniform flow characteristic. A "chunky" flow is an uneven, lumpy type of flow such as is encountered with tomato ketchup. A smooth or uniform type of flow is one free of lumps and unevenness such as is encountered with vegetable oil. The aqueous compo sitions include solutions of xanthan gum as well as oil/water emulsions. In general, aqueous compositions of xanthan gum containing not more than about 0.04 weight % of calcium and fermented under high shear conditions have desirable flow properties, and aqueous compositions of xanthan gum containing not more than about 0.02 weight % of calcium and fermented under high shear conditions have best flow properties. The low calcium xanthan gum of the present invention may be prepared by a heteropolysaccharide-producing bacterium of the genus Xanthomonas by the whole culture fermentation of a medium comprising a fermentable carbohydrate, a nitrogen source, and appropriate other nutrients. The bacterium may be any suitable Xanthomonas species preferably X. campestris. The bacterium is grown in a medium which is substantially free of calcium ions. By substantially free is meant up to about t ppm of calcium ion per each 1% of xanthan gum concentration in the completed fermentation broth, and preferably up to about 2 ppm of calcium per each 1% of xanthan gum concentration in the completed fermentation broth. Thus, if the xanthan gum is to be produced at a final concentration of about 2.1-2.3%, the total calcium ion content of the completed fermentation broth should not exceed about 9 ppm and preferably should not exceed about 5 ppm. To obtain such a low calcium medium the calcium content of the water in the fermentation medium may be reduced to the appropriate level by chemical means, e.g. ion-exchange treatment, or by distillation. As commercial sources of organic nitrogen contain appreciable amounts of calcium ion, it is important that the nitrogen source of the present invention be a material which is substantially free of calcium ions. An example of such a nutrient material is Promosoy 100, a soy protein concentrate (Central Soya). Use of this material at 500 ppm imparts 1-2 ppm calcium to the medium. The relationship between the total calcium ion content of the fermentation media, the final xanthan gum concentration in the broth, and the calcium ion content of the isolated xanthan gum is expressed in Table 1. TABLE 1 Calcium Ion Relationships Total Final Calcium Calcium Ion Xanthan Gum Content of of Media Concentration Xanthan Gum (ppm) (%) (ppm) 12 3 400 8 2 400 4 1 400 6 3 200 4 2 200 2 1 200 Prior art fermentations of xanthan gum failed to appreciate the benefits obtainable by low concentrations of calcium and, indeed, teach the addition of calcium either to the fermentation beer or to the reconstituted xanthan gum. Examples of such prior art teachings are U.S. patents 3,000,790, 3,054,689, 3,096,293, 3,232,929 and 4,053,699 and French patent 2,330,697. In addition the prior art teaches the use of tap water rather than deionized water, not only because of economic considerations, but because tap water contains trace elements required for growth of the gum-producing organism. See, for example, "Polysaccharide (Xanthan) of Xanthomonas campestris NRRL B-1459: Procedures for Culture Maintenance and Polysaccharide Production, Purification and Analysis", Agricultural Research Service, United States Department of Agriculture (ARS-NC-51). Moreover, the prior art teaches the use of distillers solubles or soybean cake as an organic nitrogen source for the fermentation of xanthan gum. See, for example, U.S. patents 3,020,206, 3,281,329 and 3,594,280 and "Materials and Methods in Fermentation", pp. 126-127 by G. L. Solomons, Academic Press, New York (1969). At a concentration in the fermentation broth of 0.4 weight %, Distillers Dried Solubles imparts a calcium content of 150.8 ppm to the fermentation broth while at a concentration of 0.45 weight % in the fermentation broth soybean meal imparts a calcium content of 16.7 ppm to the fermentation broth. The gum produced at a concentration of about 2.1-2.3% with the use of such organic nitrogen sources would have a calcium content of about 0.66-0.728 calcium in the case of Distillers Dried Solubles and about 0.07-0.08% in the case of soybean meal because xanthan gum binds all available calcium ion up to a maximum level of about 2.6%, assuming that no other calcium is present in the water or other media. com- content Xanthan gum is an anionic polysaccharide due to the presence of about 20% glucuronic acid and 4% pyruvate in the molecule. It has been experimentally determined that about 0.026 g calcium will react with all of the carboxyl groups in 1 g of xanthan gum In other words this amount of calcium is the stoichiometric amount based on the carboxyl groups in the xanthan gum molecule. From this relationship it. can be calculated that for each 1% of xanthan gum in the final fermentation broth, a calcium concentration in the broth of 260 ppm is the stoichiometric quantity sufficient to react with all of the carboxyl groups in the xanthan gum molecule. The gum recovered from such a broth will have a calcium content of about 26,000 ppm. The % of carboxyl groups that will react with diminishing amounts of calcium can likewise be calculated. The relationship of calcium content to % of carboxyl groups bound is shown in Table 2. TABLE 2 Ca++ Concentration v. % Carboxyl Bound Total Ca Content Xanthan Gum Ca Content of % Carboxyl Groups of Media (ppm) Concentration (%) Xan. Gum (ppm) Bound 260 1 26,000 100 22 1 2,200 8.5 7 1 700 2.7 4 1 400 1.6 2 1 200 0.8 520 2 26,000 100 44 2 2,200 8.5 14 2 700 2.7 8 2 400 1.6 4 2 200 0.8 650 2.5 26,000 100 55 2.5 2,000 8.5 17.5 2.5 700 2.7 10 2.5 400 1.6 5 2.5 200 0.8 Thus, the xanthan gum of the present invention can be described chemically as xanthan gum in which up to about 1.6% of the carboxyl groups are bound to calcium and the remaining carboxyl groups are bound to sodium, potassium, a mixture of sodium and potassium or other noncalcium cations. The smooth flow obtainable with the low calcium xanthan gum of the present invention is liable, in some cases, to be degraded by high temperature pasteurization conditions. For this reason, it is preferable to pasteurize at temperatures which do not exceed about 800C. During the fermentation of xanthan gum, the fermentation broth is continually monitored to assure good mixing. As the viscosity of. the broth increases with the amount of gum produced, frequent monitoring and a corresponding increase in agitation rate assures that all parts of the broth are properly aerated. The criterion of good mixing, well known to those skilled in the polysaccharide fermentation art, is sufficient to produce the low calcium xanthan gum of this invention. When it is desired to produce the low calcium xanthan gum having smooth flow properties, high shear is required during the fermentation process. The following agitation conditions have been found to be adequate to produce the low calcium, smooth flow xanthan gum of this invention. Agitation comparable to these agitation conditions is defined herein as "high shear". Fermentor Size Agitation Conditions 3.8 litres Three 8-cm flat turbine impellors. The initial agitation is set at 400 RItI (32 metres/min) and is typically increased to 800-1000 RPM (64 to 80 metres/min) by 16-24 hours. 14 litres Three 7.5-cm flat-blade impellors. The fermentation is started with an agitation rate of 400 f (30 metres/min) and is typically increased to 1000 RPM (75 metres/ min) by 16-24 hours. The agitation can be increased as necessary to provide high shear up to 1500 RPM (112 metres/min). 30 litres Two 12.85-cm V-shaped turbine impellors. The initial agitation is 300 RPM (37.5 metres/ min) which is increased to 700 RPM (87.5 metres/min) by 16-24 hours. 70 litres Two 15-cm flat blad turbine impellors and one 15-25-cm propellor. This fermentor is started with an agitation rate of 300 RPM 45 metres/min) and increased to 600 RPM 90 metres/min) by 16-24 hours. It can be increased thereafter as needed to provide high shear to a maximum of 750 RPM (122.5 metres/min). The high shear must be imparted to the beer during the fermentation process. If the beer is subjected to high shear after the fermentation is completed, the resulting gum does not exhibit smooth flow. Likewise, it is preferred to continue the high-shear conditions throughout the entire fermentation process. A correlation has been found between the smooth flow property of the xanthan gum of this invention and the viscosity of an oil/water emulsion made up from the gum. The following test protocol can therefore be followed to determine whether a low calcium xanthan gum can also be characterized as having smooth flow. TEST METHOD 1 3.5 g of low calcium xanthan gum is slurried in 20 g of vegetable oil. The slurry is added. to 300 ml tap water in a Sunbeam solid state Waring blender and mixed for 20 seconds at the lowest speed (stir button). Mixing is stopped, 13 g of NaCl is added, and the mix is agitated at the highest speed (liquify button) for 10 seconds. The entire emulsion is poured into a 400 ml beaker and viscosity readings are obtained at room temperature on a Brookfield LVF viscometer, spindle 3 at 60 rpm. The xanthan gum used should contain between 86 and 92% solids and should be milled so that at least 98% passes through an 80 mesh screen and less than 40% passes through a 325 mesh screen. A low calcium xanthan gum is smooth flow if under these conditions viscosity readings of less than 1650 cP are obtained. It is preferred that the viscosity be less than 1600 cP. Alternative, although less reliable, tests require visual observations. For example, the emulsion prepared as above is observed while being poured and its flow characteristics noted. A beaker containing such an emulsion is swirled so that its sides are coated and then the sides are observed. If the coating of emulsion on the sides is generally homogenous rather than streaked and uneven, the gum can be considered to be smooth flow. The low calcium xanthan gum of this invention can be used for any of the uses to which xanthan gum can be put. In addition, when still in the fermentation broth it is the intermediary for producing the smooth-flow low calcium xanthan gum of this invention. Smooth-flow xanthan gum finds applicability in a variety of areas. First, to the extent that its properties are similar to those of xanthan gum, it can be used as a substitute in formulations requiring xanthan gum. However, the smooth flow xanthan gum of this invention is particularly useful in pourable and spoonable salad dressings. Solubility is markedly improved in reconstituted dry mixes such as fruit flavored beverages, cocoa drinks, gravies, and soups. Texture and flow properties are markedly improved in high sugar/solids systems such as sugar syrups, toothpaste, shampoo, hand cream, and fruit preserves. Representative usage levels are: z by Weight No/low oil salad dressing 0.5 - 1.5 High oil salad dressing 0.2 - 0.8 Toothpaste 0.7 - 2.0 preferably 1.0 - 1.2 Dry Foodstuffs (dispersible) 0.2 - 1.5 Representative formulations using smooth flow xanthan gum of this invention are as follows: Salad Dressing To 40 parts of sugar add 20 parts of instant starch and 5 parts of smooth flow xanthan gum. Dry blend and then disperse in 410 parts of water. Mix until dissolved and add 60 parts of sugar. Mix in Z0 parts of salt, 5 parts of mustard and 40 parts of fresh egg yolks. Using a fast whip beater mix in 300 parts of corn oil and 100 parts of 100 grain vinegar. Orange Flavored Drink Mix A drink is prepared by adding the following blended ingredients to 1 quart (944 ml) cold water and stirring for 30 seconds. Gums. Bakers Special Sugar 125.713 Citric Acid, granulated anhydrous 4.55 Sodium Citrate, fine granular hydrous 1.05 Artificial Orange Juice Flavor 24825 (American Flavor and Fragrance Corp.) 0.504 Ascorbic Acid 0.49 Orange Essence Oil 1939 (Borden) 0.336 Smooth Flow Xanthan Gum 0.28 Kowet Titanium Dioxide (Kohnstamm) 0.042 FD & Yellow No. 5 0.021 FD & Yellow No. 6 0.014 133.0 Toothpaste Using known processes, a toothpaste is prepared from the following ingredients: % by Weight Dicalcium phosphate dihydrate 45.0 Glycerine 12.5 Sorbitol 12.5 Sodium lauryl sulfate 1.5 Saccharin 0.2 Flavoring agent 1.0 Water 26.3 Smooth Flow Xanthan Gum 1.0 The resulting paste has short, non-stringy flow, whereat a paste made with regular xanthan gum has noticeable stringiness. Instant Hot Cream Soup Mix An instant soup is prepared by adding the followin blended ingredients to 3/4 cup (180 ml) boiling water and stirring for 2 minutes. Gms. Star Dri 24F orn Syrup Solids (Staley) 6.56 Veg Cream (times) (Nestle) 3.75 Gelatinized Cura Jel (Staley) 3.00 Milk Solids N:n-fat (instantized) 2.50 Salt 1.50 Sugar 1.00 MSG 0.90 Powdered onion 0.20 Maggi Hydroly=ed Plant Protein (Nestle) 0.10 Smooth flow xanthan gum 0.25 The following examples further illustrate the present invention without, however, limiting the same thereto. EXAMPLE 1 All the media and media ingredients are prepared sing the following procedure in deionized water to minimize the presence of calcium. The flask seed medium is YM broth (Difco). These flasks are inoculated with a loopful of a strain of Xanthomonas campestris NRRL B-1459 grown on nutrient agar (Difco) or YM agar plates. The inoculated flasks are placed on a gyrotary shaker (New Brunswick Scientific, Inc.) at a shaking speed of 200-300 rpm. The temperature is controlled at 28-330C. After 18-40 hours these seeds are used to inoculate a five-liter fermentor vessel containing three liters of a medium containing the following ingredients: 3.0 % Dextrose 0.05% Promosoy 100 (Central Soya) 0.09% NH4NO3 0.5 % Na2HPO4 0.01% MgSO4#7H2O The medium also contains trace elements such as BO3, Mn++, Fe++, Cu++, Zn++, Co++, MoO-4, and an antifoam agent (Sag 471). The fermentation temperature is controlled at 28-330C with the agitation rate set so that proper mixing of the fermentor contents occurs. Sterile air is supplied at a rate of 0.2-1.0 (v/v). After 18-4Q hours, this seed is used to inoculate either 50 L of similar medium in a 70L fermentor, or 20L of such medium in a 30L fermentor. This medium is composed of the following ingredients: 3.0 % Dextrose 0.5 % Na2HPO4 0.09% NH4NO3 0.018 MgSO4.7H20 0.05% Promosoy 100 In these fermentors, the pH is controlled in the range of 6.0-7.5 using KOH addition. Aeration is similar to that in the smaller fermentor. The agitation is increased as necessary to maintain high shear. The agitation in the 30L and 70L fermentors is as defined above for "high shear". The fermentation is terminated when the carbon source has been fully utilized. The fermentation broth is pasteurized in the fermentation vessel at 750C for 15 minutes. The product is recovered by alcohol precipitation. The recovered fibers are dried for 2 hours in a steam oven at 550C followed by milling through a 20-mesh screen. This product, designated sample 1, is a low calcium, smooth flow xanthan gum. A second batch is prepared following the procedure of sample 1 but using Distillers Solubles as the organic nitrogen source and tap water instead of deionized water. This product, sample 2, is representative of commercially available xanthan gum. A third batch is prepared using the same conditions as those used to prepare sample 1 except that deionized water containing 40 ppm added calcium is used in the media. This product, designated sample 3, is also comparable to commercially available xanthan gum. EXAMPLE 2 1. Seed Preparation Fresh YM agar plate cultures of X. campestris B-1459 are used to inoculate YM broth flasks. The inoculated flasks are placed on a gyrotary shaker at a shaking speed of 200-300 rpm. At 24-30 hrs., these flasks are used to inoculate flasks containing the follow ing components: Starch 2.67% Na2HPO4 0.50% Promosoy 100 0.19% NH4NO3 0.09% NZ Amine A 0.03% MgS04.7H20 0.02% FeSO4.7H20 5 ppm HoLe salts 1 ml/L Balab 0.26% Defoamer (Sag) 0.02% *Tap Water =596.228 *The starch slurry is prepared in tap water for hydrolysis and represents 10% of the final fermentor volume. o The fermentation temperature is controlled at 28-330C with. the agitation rate set so that proper mixing of the fermentor contents occurs. Sterile air is supplied at a rate of 0.2-1.0 (v/v). The flasks are used at 2435 hrs. to inoculate 14-liter fermentors with a 6-7% inoculum level. 2. . Final Fermentor Fermentors of a l4-liter capacity are used for the final fermentation containing about 10 liters of the following medium: Corn syrup 4.2% Na2HPO4 0.053% Promosoy 100 0.0336% MgSO4.7H2O 0.02% NH4NO3 0.106% FeSO4.7H2O 5 ppm HoLe salty . 1 ml/L Defoamer (Sag) 0.01% Deionized water #95.58% The FeSO4.7H2O and HoLe salts are autoclaved separately. Alternatively, they are filtered instead of being added directly to the medium to be autoclaved. The pH is controlled with 25% NaOH or KOH at 6.0-7.5. Aeration is similar to that in the smaller fermentor. Agitation is as defined above for "high shear" for a 1/4-litre fermentor* Fermentation is terminated when the carbon source is less than 0.1%. The fermentation broth is pasteurized in the fermentation vessel at 75 C for 15 minutes-. The product is recovered by alcohol precipitation. The recovered fibers are dried for 2 hours in a steam oven at 550C followed by milling through a 20-mesh screen. The product is a low calcium, smooth-flow xanthan gum. EXAMPLE 3 Xanthan gum samples -are prepared under varying calcium levels. The viscosities of the gum samples (1% and 2% w/w, in deionized (D.I.) water and 1% w/w KC1 solution) and low oil emulsions are determined using a Brookfield LVF viscometer, at 60 rpm and appropriate spindle. A slurry of each gum (6.4 g) in Kraft vegetable oil-specially processed soybean oil (40 g) is added to 500 ml of water with stirring. After hydration, sodium chloride (26 g) and 10% acetic acid (75 ml) are added. The emulsions are milled in a Sterling colloid mill at a setting of 0.015". Working yield values are determined from the viscosity profiles at low shear rates obtained by using the spring relaxation method on the Wells-Brookfield RVT plate and cone viscometer. (See Jeanes et al., (1973) J. Appl. Polymer Sci. 17 pp. 1621-1624. The working yield value is defined as the shear stress (dynes/cmê) required to produce a shear rate of 0.01 sec Visual observation of flow properties are determined by pouring low oil emulsions from container to container. Flow properties are rated as "smooth" through "light chunky", "medium chunky" to "heavy chunky". A quantitative determination of flow properties is carried out by measurement of the flow rate of gum solutions (1% w/w in 1% KC1) and emulsions in a Bostwick Consistometer. This instrument which is available from Central Scientific Co., Inc., 26005 Kostner Avenue, Chicago, Illinois 60623 determines consistency by measuring the distance that a material flows under its own weight during a given time interval. The distance travelled by the moving front after 5 minutes is a reproducible measure of the flow properties (degree of smoothness) of the solutions. Sample 4 Sample 5 Sample 6 Calcium Content (ppm) 130 2322 43572 Magnesium Content (ppm) 391 914 1019 1% Viscosity, D.I. H2O (cP, 60 rpm, spindle 3) 410 810 815 1% Viscosity, 1% KCl (cP, 60 rpm, spindle 3) 1075 1250-1550 1175 Working Yield Value, 1% Gum, D.I. H2O (dynes/cmê) (1) 15.5 26 Working Yield Value, 1% Gum, 1% KCl (dynes/cmê) 22 52 42 2% Viscosity, D.I. H2O (cP, 60 rpm) 1040 N.D. 1710 2% Viscosity, 1% KCl (cP, 60 rpm, spin. 4) 4070 N.D. 4080 2% D.I. Solution Visual Flow Characteristic Smooth Chunky Chunky Working Yield Value, 2% Gum, D.I. H2O (dynes/cmê) 16 N.D. 52 (1) Too low to determine due to low viscosity ( < 800 cP) in D.I. water Sample 4 Sample 5 Sample 6 Visual Flow Characteristic of Low Oil Emulsion Smooth Medium to Light to Heavy Chunky Medium Chunky Low Oil Emulsion Viscosity (60 rpm) 1390 1410 1490 Low Oil Emulsion Working Yield Value (dynes/cmê) 45 N.D. 82 Bostwick Test, Distance Covered After 5 min (cm) 1% Gum and 1% KCl 17.2 10.9 12.7 Low Oil Emulsion 13.2 N.D. 9.7 N.D.= Not Determined EXAMPLE 4 A series of seven fermentations are carried out using deionized water for Run 1, and deionized water together with increasing ratios of tap water for Runs 2-9. The proteinaceous nutrient is Promosoy 100. At the end of the fermentation the gum in each sample as recovered, analyzed for calcium content, and its flow property determined visually using the procedure of Example 1, As the Promosoy 100 is substantially devoid of calcium, essentially all of the calcium found upon analysis is derived from the tap water. The following results are obtained: Flow Properties (low oil/H2O Run Ca (ppm) emulsion) 1 37 Smooth 2 123 Slightly Chunky 3 126 Smooth 4 193 Slightly Chunky 5 207 Smooth 6 315 Slightly Chunky 7 315 Slightly Chunky 8 478 Chunky 9 536 Chunky EXAMPLE 5 X. campestris is fermented under the low calcium high shear conditions of this invention. Following fermentation, samples of the fermentation broth are removed from the fermentor and pasteurized at various temperatures and times using the copper coil immersed in a hot oil bath. The fermentation broth remaining in the fermentor is pasteurized in place at 75 C for various times. Using these procedures, the following samples are prepared: BD-118 No. pasteurization (control) BD-122 750C for 2-3 minutes in coil BD-123 750C for 10 minutes in coil BD-124 790C for 2-3 minutes in coil BD-125 990C for 2-3 minutes in coil BD-119 750 for 2-3 minutes in fermentor BD-120 750C for 5 minutes in fermentor BD-121 750C for 15 minutes in fermentor The xanthan gum in these samples is precipitated with alcohol. The fibrous product is dried overnight in a 45"C oven followed by milling through a 20-mesh screen. Calcium Content Pasteurization Emulsion Emulsion Flow Properties Sample No. (ppm) Conditions Viscosity (cP) Visual Bostwick BD-118 145 No pasteurization 1165 Smooth 14.0 BD-122 145 75 C, 2-3 min., coil 1215 Smooth 13.8 BD-123 140 75 C, 10 min., coil 1340 Smooth 12.1 BD-124 140 79 C, 2-3 min., coil 1240 Smooth 12.5 BD-125 N.D. 99 C, 2-3 min., coil 1215 Smooth 12.8 BD-119 135 75 C, 2-3 min., steam 1310 Smooth 12.7 BD-120 N.D. 75 C, 5 min., steam 1180 Smooth 13.3 BD-121 140 75 C, 15 min., steam 1270 Smooth 13.6 N.D. Not determined Note: These samples were prepared from the same batch of brothM; and therefore should have identical Ca contents. This is confirmed by analysis for calcium, which results are indicated above, wherein differeces are within experimental error. EXAMPLE 6 X. campestris is fermented under the low calcium high shear conditions of this invention. Following fermentation, samples of the fermentation broth ate removed from the fermentor and pasteurized at various times and temperatures by passing the broth through a copper coil immersed in a hot oil bath, followed by rapid cooling using an ice bath. The following samples are prepared: BD-107 79 C for 2-3 minutes BD-108 8500 for 2-3 minutes BD-109 91 C for 2-3 minutes BD-110 99 C for 2-3 minutes BD-111 790C for 10 minutes BD-112 116 C for 2-3 minutes BD-113 990C for 4-5 minutes BD-115 No pasteurization (control) The xanthan gum in these samples is precipitated with alcohol, dried for two hours in a steam oven at 55 C, and milled through a 20-mesh screen. Emulsion Emulsion Flow Properties Sample No. Viscosity (cP) Visual Bostwick BD-107 1610 Light-medium 10.5 BD-108 1615 Light-medium 10.8 BD-109 1535 Light-medium 10.5 BD-110 1735 Light-medium 9.85 BD-111 1540 Light 10.75 BD-112 1635 Light-medium 10.3 BD-113 1600 Medium 10.6 BD-115 1360 Smooth 13.6 These samples are prepared from the same broth and therefore have identical Ca contents. EXAMPLE 7 In order to demonstrate that the smooth flow property is dependent upon calcium ion content of the fermentation broth in which the xanthan gum is produced, and is independent of Mg ion content, the following comparisons are made with emulsions made using xanthan gum prepared from a broth having the indicated level of Ca and Mg. Flow Properties Ca/Mg of Low Oil Sample Ca++ Mg++ Ratio Emulsion Sample ¯¯¯¯ Mg Ratio Emulsion 7 4347 1019 4.28 Medium-Heavy Chunky 8 2322 914 2.54 Medium-Heavy Chunky 9 1866 917 2.03 Medium-Heavy Chunky 10 772 388 1.99 Light Chunky 11 567 546 1.04 Medium Chunky 12 261 594 0.44 Smooth 13 153 546 0.28 Smooth 14 130 391 0.33 Smooth Samples which. have smooth flow properties are characterized by Ca++ levels of 261 ppm or below. EXAMPLE 8 An oil-well drilling fluid is made up in conventional manner from the following- con- stituents: low calcium, smooth flow xanthan gum, 0.34 kg; water, 189.27 liters; bentonite, 3.63 kg; carboxymethyl cellulose 0.23 kg; and XC1, 4.76 kg. Ths mud exhibits the following properties: Fann Viscometer Rolled 16 hrs. Dial Readings Initial at 1500F 600 rpm 31.3 27.7 300 rpm 22.7 20.7 200 rpm 19.3 17.4 100 rpm 14.5 13.2 6 rpm 6.1 5.3 3 rpm 5.2 4.7 Plastic Viscosity, cP 8.6 7.0 Yield Point, 2 14.1 lb/100 ftê 14.1 13.7 API Filtrate, ml 11.4 12.0 These results show the excellent characteristics of an oil-well drilling fluid of the invention. In particular, the high viscosity at low shear rates provides good hole cleaning and the low viscosity at high shear rates increases the penetration rate of the bit. EXAMPLE 9 A French dressing is made using the following formulation: Ingredients % Vegetable Oil 38.00 38.00 Water 34.65 34.65 Sugar 11.50 11.50 Vinegar (100 grain) 9.00 9.00 Salt 4.00 4.00 Paprika, powdered 1.35 1.35 Mustard, powdered 1.25 1.25 Low calcium, smooth flow xanthan gum 0.25 Xanthan gum (Control) 0.25 100.00% 100.00% Procedure: 1. Dry blend xanthan gum with one-half of the sugar and hydrate with water and vinegar under vigorous agitation for 15 minutes. 2. Add blend of all remaining solids. 3. Add oil, slowly at first, then at normal rate. 4. Emulsify with a colloid mill at 0.02". The flow properties of the dressings are measured in the Bostwick Consistometer using the procedure described in Example 3 with the following results: BOSTWICK RESULTS Visual Examination of Distance in cm at Time Indicated Flow Properties Seconds 5 10 20 30 60 120 180 Xanthan Gum Low calcium 10.0 10.8 11.7 12.5 13.6 14.7 15.3 Smooth Control 5.0 5.8 6.6 7.2 8.1 9.0 9.5 Chunky EXAMPLE 10 A low calorie French dressing contain ing approximately o.6 calories per millilitre or 3 calories per teaspoonful is made using the following formulation: Ingredients: % Water 55.95 55.95 Vinegar (50 grain) 18.00 18.00 Tomato Paste (26%) 7.50 7.50 Vegetable Oil 6.00 6.00 Lemon Juice 5.00 5.00 Salt 3.50 3.50 Egg Yolk (fresh) 2.00 2.00 Paprika 0.60 0.60 mustard 0.50 0.50 Low calcium , smooth flow xanthan gum 0.75 Xanthan gum (Control) 0.75 Onion powder 0.10 0.10 Garlic powder 0.05 0,05 Non-nutritive sweetener 0.05 0.05 1C0.00 100.00% Procedure: 1. Disperse the xanthan gum in the water and add with good agitation to all oil, vinegar and lemon juice in which the mustard is dispersed. Complete hydraticn in 10-15 minutes with stirring. 2. After hydration, add tomato paste and egg yolk 3. Add blend. of all solids with stirring. 4. Emulsify with a colloid mill at 0.015"(O.038 cm). The flow properties of the dressings are measured in the Bostwick Consistometer using the procedure described in Example 3 with the following results: Visual Examination of Distance in cm Flow Properties Seconds 5 10 20 30 60 120 180 Xanthan Gum Low calcium 7.5 8.0 8.5 8.7 9.3 9.8 10.2 Smooth Control 4.0 4.7 5.4 5.7 6.2 6.6 6.8 Chunky EXAMPLE 11 Various low calcium xanthan gum are produced according to the teachings of this invention and tested according to Test Method 1 and by visual observation with the following results: : Sample Visc. (cP) Flow (visual determination) 15 2350 Very Chunky 16a(1) 1670 Chunky b 1830 Chunky c , 1800 Chunky 17a 1800 Chunky b 1730 Chunky c 1800 Chunky 18a 1510 Slightly Chunky b 1510 Smooth 19a 1580 Slightly Chunky b 1520 Smooth 20a 1710 Slightly Chunky b 1730 Slightly Chunky 21a 1510 Smooth b 1500 Smooth c 1540 Smooth 22a 1360 Smooth b 1350 Smooth (1) Letters indicate replicates of same sample, so that viscosity differences are within experimental error. EXAMPLE 12 Pilot Plant Fermentation Smooth-flow, low calcium xanthan gum is prepared in a 4164-litre fermentor using soft water. Inoculum: Age - 54 1/2 hrs. (378.5 litres) pH - 6.82 Viscosity - 2550 cP Medium: Corn Syrup (D.S.) 3.96 (4164 litres) NH4NO3 0.106% K2HPO4 0.053% Promosoy 100 0.033% MgSO4#7H2O 0.01% Balab Defoamer 0.25% (v/v) K-60 Defoamer 0.022 (v/v) KOH To control pH at 6.0-7.5 Fermentation Beer pH 7.06 Temperature 30-31 C Aeration 0.2-1.0 (v/v) Agitation: Disc and turbine impellors Number of sets: 3 Number of blades/set: 5 Disc diameter: 50.8 cm Blade dimension: 6.35 cm x 10.16 cm Impellor diameter: 71.1 cm Speed - 150 rpm Recovery: Beer pH adjust to 6.O with H2SOt Beer rate - 5 gpm Pasteurization - 74 C/6 min Ppt. with 3 volumes isopropanol Following the procedure of Example 12 but replacing K2HPO4 with Na2HPO4, the smooth-flow, low calcium xanthan gum of the present invention is also produced.

Claims: CLAIMS 1. A xanthan gum in which not more than about 1.6% of the xanthan gum carboxyl groups are bound to calcium ions. 2. A xanthan gum containing up to about 0.04 weight % calcium. 3. A xanthan gum as claimed in Claim 1 containing ut to about 0.02 weight % of calcium. 4. A smooth-flow xanthan gum in which not more than about 1.6% of the xanthan gum carboxyl groups are bound to calcium ions. 5. A smooth-flow xanthan gum as claimed in Claim 4 containing up to about 0.02 weight % of calcium. 6. An aqueous composition containing a xanthan gum as claimed in Claim 4. 7. \ An aqueous composition as claimed in Claim 6 in the form of a water-in-oil emulsion. 8. A dry-mix composition comprising a foodstuff and an effective amount of low-calcium smooth-flow xanthan gum. 9. A toothpaste composition comprising glycerine, water, an abrasive, and an effective amount of lolç-calcium smooth-flow xanthan gum.

Inventors: RICHMON, JOE B.
Applicants: MERCK & CO. INC.
Application year: 1979
Main classification: C12P19
IPC codes: A23L2, A23L1, A61K8, C08B37, C09K8, C12P19, E21B43, A61Q11, A23G1, C09K3, C12R1