Production of Xanthan Gum From Molasses

Xanthan Gum production

Xanthan gum is a water-soluble powder used in food as a thickening agent and in cosmetics and industry as an additive. In an article from the June 2009 issue of "The Journal of Food Processing and Preservation," molasses made from sugar beets was presented by scientists at the Ramin Agricultural and Natural Resources University in Iran as a cost-effective ingredient in the production of xanthan gum, although only for non-food-grade use.

History

Xanthan gum was approved by the Food and Drug Administration in 1969. It is usually made by adding glucose or sucrose to the Xanthomonas campestris bacteria through a fermentation process. Xanthomonas, as described on microbewiki.edu, are rod-shaped bacteria that are an agent of plant disease. According to XanthanGum.org, Xanthomonas campestris is also the same bacteria that causes green vegetables to rot. Pure glucose and sucrose can be expensive when produced for consumption, making the less-expensive sugar-beet molasses a suitable alternative.

Production

In their research, the Iranian scientists and authors of the article mentioned above, obtained the X. campestris organism from the Iranian Research Organization for Science and Technology in Tehran. They grew the bacteria in a yeast broth and placed it in an incubator, which measured the 4 degrees Celcius (39.2 degrees Fahrenheit) temperature constantly to insure optimum bacteria growth. Then they added sugar-beet molasses to the flasks of bacteria. The flasks were shaken constantly for five days, using a water-bath shaker. The researchers added ethanol to recover xanthan, then dried the remains of the flasks for 24 to 48 hours to recover xanthan gum.

Molasses

In food, molasses is a good low-calorie, fat-free source of iron, calcium, copper, manganese, potassium and magnesium. It is the dark, thick, liquid by-product from boiling cane-sugar syrup to create crystallized sucrose, or table sugar. Sugar-beet molasses has also been used to de-ice winter roads. When mixed with salt, it helps the salt stick to the roads and melt the ice.

Xanthan Gum Safety

Although pure sugar-beet molasses is safe to consume, the xanthan gum made from sugar-beet molasses is not for use in food. Xanthan gum used in foods must be FDA-approved. According to Xanthangum.org, it is generally safe to consume up to 15 g of xanthan gum per day. Consumers who are pregnant, breastfeeding, have intestinal narrowing symptoms or are scheduled for surgery within two weeks should avoid the gum.

Xanthan Gum Uses

Gluten-free bread

Xanthan gum approved for consumer consumption is often used in gluten-free baking as a wheat-gluten replacement. It may also be used in other typically wheat-based products such as bread and pasta, especially for those with allergic reactions to wheat gluten.

References

• Wiley Interscience: Bioconversion of Sugar-Beet Molasses into Xanthan Gum
• The World's Healthiest Foods: Blackstrap Molasses
• Xanthan Gum: Xanthan Gum Facts
• Governing: Mix Sugar Beet Molasses and Salt Brine, Sprinkle Over Roads
• Microbe Wiki: Xanthomonas