Xanthan gums with improved characteristics are provided, a method for preparing the xanthan gums as well as compositions and products comprising the xanthan gums. In particular, the invention relates to xanthan gums obtained from Xanthomonas campestris strains, pathovar cynarae CFBP 19, juglandis CFBP 176, pelargonii CFBP 64, phaseoli CFBP 412 or ATCC 17915, celebenois ATCC 19046, or corylina CFBP 1847 or from a derivative or progeny thereof and to methods of producing xanthan gum from these strains.
1. A composition comprising a xanthan gum in admixture with at least one galactomannan or glucomannan, wherein the xanthan gum has the following characteristics:
a pyruvic acid content of at least 5.0% (w/w),
a pyruvic acid to acetic acid w/w ratio of at least 0.5,
a low shear viscosity (LSV max ) measured at 0.3% xanthan in 1% NaCI at a shear rate of 0.01 s- 1 at 23 ±2° C. of at least 80 Pa·s, and a gel strength with locust bean gum (LBG) measured at 1% gum (60:40 Xanthan/LBG) in 1% KCI of at least 13.0 N, and wherein the xanthum gum is a product of a Xanthomonas strain selected from the group consisting of strains CFBP 19, CFBP 176, CFBP 64, CFBP 412, ATCC 17915, ATCC 19046, and CFBP 1847, or which is a product of a derivative or progeny of any one of strains CFBP 19, CFBP 176, CFBP 64, CFBP 412, ATCC 17915, ATCC 19046, and CFBP 1847.
2. The composition according to claim 1 , wherein the at least one galactomannan is selected from the group consisting of guar gum, tara gum, locust bean gum, cassia gum, and wherein the glucomannan is konjac glucomannan.
3. The composition according to claim 1 , which further comprises a salt.
4. The composition according to claim 1 , wherein the weight ratio between the xanthan gum and the at least one galactomannan or glucomannan is at least 5:95, at least 10:90, at least 15:85, at least 20:80, at least 25:75, at least 30:70, at least 35:65, at least 40:60, at least 45:55, at least 50:50, at least 55: 45, at least 60:40, at least 65:35, at least 70:30, at least 75:25, at least 80:20, at least 85:15, at least 90:10, or at least 95:5.
5. The composition according to claim 4 , wherein the weight ratio between the xanthan gum and the at least one galactomannan or glucomannan is at most 95:5, at most 90:10, at most 85:15, at most 80:20, at most 75:25, at most 70:30, at most 65:35, at most 60:40, at most 55:45, at most 50:50, at most 45:55, at most 40:60, at most 35:65, at most 30:70, at most 25:75, at most 20:80, at most 15:85, at most 10:90, or at most 5:95.
6. The composition according to claim 4 , where the ratio is about 60:40.
7. A food or feedstuff product comprising a composition according to claim 1 .
8. The food or feedstuff according to claim 7 selected from the group consisting of a sauce, a dressing, a soup, a gravy, a jam, a fruit preparation, a frozen product, a bakery product, an ice cream, a beverage, and an emulsion.
9. The composition according to claim 1 , wherein the composition exhibits a high temperature stability as expressed as a ratio between viscosities at 60° C. and 20° C.
10. The composition according to claim 9 , wherein the ratio is at least 0.75.
11. The composition according to claim 9 , wherein the ratio is at least 0.85.
12. The composition according to claim 9 , wherein the ratio is at least 0.9 to 1.0.