1. BY Dr. J. Shankaraswamy Assistant Professor
Amity Business School
Amity International Centre for Post Harvest Technology &
Cold Chain Management
XANTHAN GUM: STABILIZER AND EMULSIFIER FOR FUTURE IN
GUAVA-WATERMELON BLENDED SQUASH BY
Dr. J. Shankaraswamy
Assistant Professor

2. Amity International Centre for Post Harvest Technology &
Cold Chain Management
INTRODUCTION
Indian Food Industry to be $300 billion by 2015 from the
present $200 billion.
About 25% in organized and 75% in unorganized
Non-alcoholic beverages market around $5 billion
Health beverages market is $300 million and is the fastest
growing.
(Protein Foods & Nutrition Development Association of India (PFNDAI, 2014))

3. Amity International Centre for Post Harvest Technology &
Cold Chain Management
GROWTH OF FRUIT BASED BEVERAGES
The India fruit based beverage market revenues have grown at a
CAGR of 21.6% from
The India Packaged Fruit Based Beverage market will incline at a considerable CAGR rate thus exceeding INR Billion by 2019 due to the shift in consumers’ preference from carbonated drinks to fruit based beverages coupled with surging middle class
(Ken Research, 2015).

4. Amity International Centre for Post Harvest Technology &
Cold Chain Management
REASONS FOR FRUIT BASED BEVERAGES GROWTH
Growing awareness
Urbanization and an increase in working women population
Change in lifestyles and choices of people.
Surging populace of middle class income segment with increased health awareness has further escalated the demand for nutritional products such as juices in the country.
Tendency to experiment with new and exotic flavors is increasing amongst the urban population. 

5. Amity International Centre for Post Harvest Technology &
Cold Chain Management
NEW REGULATION
FSSA (Food Safety & Standards Act) 2006 allows
Making functional foods with nutraceuticals
Ingredients with physiological activity
Ayurvedic ingredients
Tremendous scope for new food products containing ingredients that would reduce risk of diseases like cardiovascular diseases, cancer, hypertension, diabetes, age-related macular degeneration etc.
Dietary & Nutritional Supplements like Revital, Supractiv, Nutrigo etc. contain ginseng etc.
Act provides for such products but no regulations made yet

6. Amity International Centre for Post Harvest Technology &
Cold Chain Management
WHY PEOPLE DRINK BEVERAGES:
Quench the Thirst (Hydration)
Health Benefits of Water
Medicinal Benefits of Beverages

7. Amity International Centre for Post Harvest Technology &
Cold Chain Management
What are Indian Beverages
Alcoholic
Non-alcoholic
Tea, Coffee etc
Carbonated soft drinks
Bottled fruit based beverages

8. Amity International Centre for Post Harvest Technology &
Cold Chain Management
TYPES FRUIT BASED BEVERAGES
JUICES- Sweetened juice (10% TSS, 85% Juice)
- Unsweetened Juices (100% fruit juice)
2. RTS (10%,TSS, 10% Fruit juice)
3.NECTAR (15% TSS, 20% Pulp/Juice)
4. SQUASH (45% TSS, 25% Fruit juice)
5.CRUSH (55% TSS, 25% Fruit juice)
6.CORDIAL (30% TSS, 25% Fruit juice)
8. Others (fruit juice concentrates, Barley water, Fruit juice powders, vegetable based juices)

9. Amity International Centre for Post Harvest Technology &
Cold Chain Management
ADVANTAGES OF FRUIT BASED BEVERAGES
Easily digestible.
Refreshing, invigorating, thirst quencher, appetizer.
Useful against to different ailments-lowering blood pressure, resisting respiratory infection, tonic for heart and brain, beneficial effect on alkaline reserve of blood.
Supply quick energy.
Dietic value far greater than of synthetic soft drinks due to taste, flavour nutritional qualities.
Therefore , a great scope in this country for manufacturing of fruit and vegetable based beverages by blending to prepare more palatable and nutritious beverage.

10. Correcting the soluble solids levels
Amity International Centre for Post Harvest Technology &
Cold Chain Management
CHALLENGES FOR PREPARATION OF BLENDED BEVERAGES
BY POSTHARVEST TECHNOLOGY EXPERT
Correcting the soluble solids levels
Balancing the juices with weak flavour, but possessing positive attributes
Balancing extremely good, stable colour with other positive attributes
Improve the product appearance with improved mouth feel without impairing flavour release.
Prevention of separation of insoluble material to maintain a homogenous concentration
Overcoming seasonal availability, scarcity
Adjusting 100% juices is much more challenge than manipulating acid and sugar in juice beverage blends

11. Amity International Centre for Post Harvest Technology &
Cold Chain Management ?

12. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Branched ionic gums
Xanthan
Produced by Xanthomonas, a microbe that lives on leaves of cabbage plants
Cellulose backbone with charged trisaccharide branches
Branching prevents gelation
Very viscous due to charged branches
Expensive ingredient

13. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Xanthangum
Backbone same as cellulose (1-4 Glucose)
Trisaccharide side chain at 3 position of alternating glucose monomer units.
Acid groups are b-D-Glucuronic acid and pyruvic acid on 1/2 of terminal mannose units.
High degree of interaction between chains.
Molecular weight about 15 million.
Cold and hot water soluble
High viscosity at low concentration
Properties affected by ions
Freeze stable

14. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Trisaccharide side chain
Cellulose-like backbone (b-1,4-poly-glucose) with trisaccharide branches (stubs) on alternate monomers on the backbone carrying carboxylic acid residue

15. Xanthangum-Characterstics
Amity International Centre for Post Harvest Technology &
Cold Chain Management
Xanthangum-Characterstics
Soluble in hot and cold water
Very high viscosity at low concentrations
viscosity decreases when it is poured or agitated (shear-thinning)
Viscosity is independent of temperature (10-95°C) and pH (2-13)
High freeze-thaw stability
Compatible with most food grade salts

16. Amity International Centre for Post Harvest Technology &
Cold Chain Management
DETAILS OF EXPERIMENTAL RESEARCH
Design: Factorial CRD
Guava - Watermelon blended squash
Guava cv. Allahabad Safeda
Watermelon cv. Arka Manik
In blended Guava- Watermelon squash
25% pulp/juice
40 % TSS
1% acidity
Xanthan gum - 0.1%, 0.2%, 0.3%, 0.4%, 0.5% (X1,X2,X3,X4,X5 respectively)
Blending ratio (Guava : Watermelon) - 50 :50(B1), 75 :25(B2), 25 : 75(B3)

17. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Changes in TSS (0 Brix) and ascorbic acid (mg/ 100 g) of guava - watermelon blended squash with different levels of xanthan gum after 180 days of storage period
Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 %
Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

18. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Changes in pH and acidity (%) of guava blended watermelon squash with different levels of xanthan gum after 180 days of storage period
Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 %
Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

19. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Variation in viscosity (Pa-sec) with different level of xanthan gum with the three levels of blending at temperature (300, 400 & 500 C) in blended Guava - Watermelon squash
Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 %
Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

20. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Organoleptic scores of three levels of blended Guava - Watermelon squash corresponding with the varied level of xanthan gum at 180 days of storage period
Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 %
Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

21. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Overall acceptability of three levels of blended Guava - Watermelon squash corresponding with the varied level of xanthan gum at 180 days of storage period
Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 %
Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

22. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Conclusion
0.3% of xanthan gum imparts stability to the product during the 180 days of storage period
Blended Guava-watermelon squash (75:25) showing highest overall acceptability having 0.3% of xanthangum, 400Brix TSS, 1% acidity during the 180 days of storage period

23. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Influence of xanthan gum in storage stability of guava squash

24. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Influence of xanthan gum in storage stability of watermelon squash

25. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Influence of xanthan gum in storage stability of blended guava - watermelon squash

26. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Conclusion
0.3% of xanthan gum imparts stability to the product during the 180 days of storage period
Blended Guava-watermelon squash (75:25) showing highest overall acceptability having 0.3% of xanthangum, 400Brix TSS, 1% acidity during the 180 days of storage period

27. Amity International Centre for Post Harvest Technology &
Cold Chain Management
Thank you