If the technical manuals are obtained from Kalco you will find that they are at about 13.8 reading level. Such foods as kimchi, sauerkraut, beer, cheese, yogurt, and wine have been a significant part of many cultures. For the future there is much research in the areas of edible containers, use of enzymes, food diagnostics, food preservation and food ingredients. This unit will deal with the concept of biotechnologically produced gums, xanthan and gellan. Xanthan gum was the first of the gums to be found in 1964.
Gums are simply polysaccharides which are used to thicken and stabilize water, hydrocolloids.
Xanthan gum is produced by fermenting a bacterium Xanthomonas campestris and producing a exocellular heteropolysaccharide. Xanthan gum fermentation is an aerobic submerged fermentation and is recovered by alcohol precipitation. Xanthan gum's greatest benefit is its ability ot suspend and stabilize materials in a viscous solution. When used with food it improves pouring qualities, gives good texture characteristics, and clings to the target food. Baked goods Improves the volume, texture, and moisture with less crumbling and allows for better handling capabilities.