The main ingredient of food glue is the macromolecular substance of polysaccharides or proteins.
The elemental composition of polysaccharide food gums is monosaccharides and their derivatives. The chemical structure is a macromolecular polysaccharide formed by monosaccharide units. The different functional properties of xanthan gum food grade are caused by different types of monosaccharides, different polymerization degrees, different linkage and arrangement of sugar units, and the different substitution of hydroxyl groups on the unit. They are mainly reflected in the elements of solubility, viscosity, fluid characteristics, the gel solution stability to acid and alkali and temperature. The gelling ability and gel strength, gel solution to other electrolytes, compatibility, pseudoplasticity, synergy and complementarity among various polysaccharides of polysaccharide food gums are also influenced.
Protein-like xanthan gum food grade, generally composed of amino acids, because of its type, quantity and spatial structure arrangement directly affect and restrict its functional properties.