What is Xanthan Gum and How is it Used?

Xanthan gum has become an increasingly popular food additive in recent years. You may have seen it listed in the ingredients section on packages of gluten-free baked goods, salad dressings, or ice creams. But what exactly is xanthan gum? And why is it used in food production?

What is Xanthan Gum?

Xanthan gum is a polysaccharide (a complex sugar) that is created through a fermentation process. More specifically, it's made from a bacteria called?Xanthomonas campestris.

When sugar is fermented by this bacteria, it creates a slimy substance or goo. This goo is then dried and turned into a powder that we know as xanthan gum.

So while the name may sound complex, xanthan gum has a simple origin - it comes from a natural fermentation process.

When xanthan gum powder is mixed with water or another liquid, it quickly disperses and creates a thick, viscous solution. This makes it an extremely useful ingredient in the food industry.

How is Xanthan Gum Produced?

The production process for making commercial xanthan gum is surprisingly complex. Here's a quick overview:

?Grow the?Xanthomonas campestris?bacteria in a sterile environment

?Add specific sugars, proteins, and nutrients to feed the bacteria

?Allow the mixture to ferment for 2-5 days as bacteria grows

?Heat the mixture to stop fermentation and kill bacteria

?Recover the resulting slimy polymer

?Dry the polymer and mill it into a fine powder

The resulting xanthan gum powder can then be packaged and sold to food manufacturers.

While the production process involves growing bacteria and allowing fermentation, the final xanthan gum product is perfectly safe. All viable bacteria are removed during processing.

Now let's talk about why xanthan gum has become such a popular food additive.

How is Xanthan Gum Used?

Xanthan Gum as a Thickening and Stabilizing Agent

The main use for xanthan gum in the food industry is as a thickening and stabilizing agent.

As I mentioned earlier, when xanthan gum powder comes into contact with liquids it quickly disperses and creates a thick, viscous texture. Food scientists measure viscosity using units called?centipoise?(cP).

For reference, the viscosity of water is about 1 cP. A mixture with xanthan gum added can have a viscosity well into the thousands of cP.

In addition to thickening, xanthan gum helps suspend solid particles in liquids. So spices, herbs, and minced veggies stay dispersed evenly through dressings instead of settling on the bottom.

The other key benefit is stabilization. Xanthan gum has the ability to prevent the separation of liquids that normally don't like to mix, such as oils and vinegars.

So not only does it create thickness, but it locks mixtures together for better stability and longer shelf life.

Uses in Gluten-Free Baking

For people with celiac disease or gluten sensitivity, xanthan gum has become an essential ingredient in gluten-free flours and baked goods.

Why? Because traditional baking relies heavily on the elasticity and binding power of gluten to create things like fluffy cakes, chewy cookies, and stretchy pizza dough.

When you remove gluten from recipes, you remove that stretchiness and binding capability. The results tend to be dry, brittle baked goods that crumble easily.

Luckily, xanthan gum can mimic many of the properties of gluten. When added to gluten-free flours like almond flour or coconut flour, it re-introduces elasticity and "stickiness" to the dough.

Just like gluten, xanthan gum can trap air bubbles as bread or batters are mixed. This allows them to rise properly during baking for better structure and texture.

It also helps bind moisture to keep gluten-free baked goods from drying out easily. Over time, it has become an essential ingredient in commercial gluten-free flour blends and baking recipes.

So if you avoid gluten for health reasons, be sure to thank xanthan gum next time you enjoy a tasty gluten-free treat!

Helping Emulsify Salad Dressings

If you've ever made a homemade vinaigrette or salad dressing, you know that the oil and vinegar can start to separate pretty quickly. The same goes for creamy dressings made with dairy and lemon juice.

Why does this happen? Because acids (vinegar and lemon juice) and oils don't naturally like to mix together. Before too long, your dressing splits and the texture just isn't the same.

Luckily, adding just a small amount of xanthan gum helps create stable emulsions by preventing liquids from separating. It keeps the oil, acids, and seasonings blended together smoothly.

Because of this emulsion benefit, you'll find xanthan gum in all kinds of commercial dressings and vinaigrettes. It provides consistent texture and flavor in every bite!

Improving Ice Cream Texture

Another useful property of xanthan gum is its ability to prevent large ice crystals from forming when making frozen desserts.

These large crystals are what gives cheap ice cream its noticeable icy chunks. Higher fat ice creams made with cream or egg yolks create a richer, smoother texture without heavy crystallization.

But for lighter ice creams made with just milk and sweeteners, xanthan gum can replicate that smooth texture by stopping the growth of large ice grains.

This also makes xanthan gum very useful for creating rich, creamy textures in lower-fat frozen yogurts and fruit sorbets.

So next time you grab an ice cream or frozen dessert, check the label for xanthan gum. It may be providing texture and richness while keeping calories and fat content lower!

Is Xanthan Gum Safe?

If you've made it this far, you may be wondering... is this strange-sounding additive actually safe to eat?

The answer is yes - all evidence shows that xanthan gum is perfectly safe for most people when used appropriately as a food thickener.

The FDA has approved the use of xanthan gum with no limitations. Studies found no adverse health effects even when people consumed relatively high amounts every day for several weeks.

It's been used in food products in the US since 1969. Over 50 years of safe use with no reported issues.

Xanthan Gum Side Effects

While many people tolerate xanthan gum without issues, it can cause some digestive discomfort when consumed in large amounts. Side effects can include:

?Bloating

?Gas

?Diarrhea

These issues happen because xanthan gum is a soluble fiber. When consumed, it takes on moisture in your digestive tract. This introduces more fluids to your intestines and increases motility (how quickly food moves through).

So if you suddenly have stomach issues after eating products with xanthan gum, it may be the culprit. Try avoiding it for a few days to see if symptoms improve.

The good news is these impacts are temporary. And most people enjoy xanthan gum in moderation with no problems. But as with any food additive, be aware of how your own body reacts.

Xanthan Gum Substitutes

If digestive issues do crop up for you, there are several alternatives that can be used in place of xanthan gum:

?Psyllium husk powder

?Ground chia seeds or flaxseeds

?Gelatin

?Guar gum

?Agar agar powder

Many of these contain soluble fibers that mimic the thickening effects of xanthan gum. Just keep in mind that some (like guar gum) may come with their own gastric side effects when over-consumed.

So if you do react poorly to xanthan gum, test any potential replacement carefully by starting with a small amount.

Conclusion

I hope this complete guide gives you confidence in understanding exactly what xanthan gum is and why modern food production relies on it so heavily! Let me know if you have any other food additive questions.