Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties

The physical, microstructural, and rheological properties of agglomerated xanthan gum (XG) powders prepared with water and different types of sugar binder (glucose, lactose, sucrose, and sorbitol) were investigated. The particle diameters and porosity of XG powders agglomerated with sugar binders were much higher than those agglomerated with water binder (control) and their dissolution times were shorter. Their flow characteristics (Carr index and Hausner ratio) were dependent on the type of sugar binder. Consistency index values of XG powders agglomerated with sugar binders were lower when compared with the control. Using lactose as the binder in XG agglomeration resulted in the highest storage modulus. Agglomeration of XG powders with sugar binders lowered the tan δ values relative to the control, indicating that the elastic properties of XG were greatly affected by the addition of sugars. These results could facilitate the development of agglomerated XG powders with improved physical and rheological properties.