Sanzan glue, also known as Sanzaon gum, is a polysaccharide produced by microbial fermentation. The fermentation substrate is usually starch or glucose. The primary ingredient is xanthan gum. Xanthan gum is derived from the bacterium Xanthomonas campestris. It is widely used in the food industry due to its thickening and stabilizing properties [1].
The production process of Sanzan glue involves several key steps. Firstly, Xanthomonas campestris is cultured in a nutrient-rich medium. During the fermentation process, the bacteria produce xanthan gum, which is then extracted from the fermentation broth by precipitation with alcohol, followed by drying and milling to obtain the final product [2].
Sanzan glue has several beneficial functions in food applications. It effectively increases the viscosity of solutions, even at low concentrations. Additionally, it exhibits excellent stability over a wide range of temperatures and pH levels. Sanzan glue also helps to prevent the separation of oil and water phases, improving the texture and appearance of food products [3].
Sanzan glue is used across a variety of food products. It is commonly found in sauces, dressings, dairy products, and bakery items. In sauces and dressings, it provides thickness and prevents settling. In dairy products, it improves texture and mouthfeel. In bakery items, it enhances moisture retention and extends shelf life [4].
Sanzan glue is typically packaged in multi-layer paper bags or fiber drums with polyethylene liners. It should be stored in a cool, dry place away from direct sunlight and moisture to maintain its quality and prevent clumping [5].
Citations:
[1] Sutherland, I. W. (1990). Novel and established applications of microbial polysaccharides. Trends in Biotechnology, 8(1), 41-47.
[2] Garcia-Ochoa, F., Santos, V. E., Casas, J. A., & Gomez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18(7), 549-579.
[3] Sworn, G. (2009). Xanthan gum. In Handbook of Hydrocolloids (pp. 255-270). Woodhead Publishing.
[4] Whistler, R. L., & BeMiller, J. N. (Eds.). (2012). Industrial gums: polysaccharides and their derivatives. Academic press.
[5] https://www.food.gov.uk/
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