Xanthan gum is said to be acid-resistant, salt-resistant, and high-temperature-resistant. It is very suitable for use in milk drinks. Many tests have shown that milk drinks added with xanthan gum are

Xanthan gum is said to be acid-resistant, salt-resistant, and high-temperature-resistant. It is very suitable for use in milk drinks. Many tests have shown that milk drinks added with xanthan gum are easy to separate. What's going on?

The ratio may be incorrect, let me give you some reference materials:

Salad dressing 0.1~0.5, easy to pour and good adhesion; suspended condiment

< p>Bread 0.1～0.4 Holds water, improves tissue structure, extends shelf life

Beverages 0.05～0.2 Improves taste and increases stability

Instant products 0.05～0.2 Increases consistency and improves shelf life Solubility in hot and cold water

Canned food 0.1～0.3 Viscosity control in production process

Frozen food and ice cream 0.05～0.2 Control ice crystals and improve cream structure

Candy and preserves 0. 1～0.4 Controls temperature stability and is easy to process

Dairy products 0.05～0.2 Increases coordination and stabilizes emulsions

Meat products 0.2～0.5 Holds water and improves it Organization structure and taste