Xanthan gum used In food

Xanthan gum used In food

In food preparation, Xanthan gum acts as an emulsifier, thickening agent, and stabilizing agent in food products. This functionality makes it a valuable ingredient for manufacturers that are looking to avoid common allergens like eggs and wheat.

How It’s Made？
Knowing how food additives are made can help clarify which ones should be avoided, and which may be okay in moderation.

Xanthan gum is made through a simple fermentation process in which a carbohydrate source is fermented by the bacteria Xanthomonas campestris. Notice the similarities in the name?

The xanthan gum is then dried into a powder, which can be rehydrated to activate its functionality.

Is Xanthan Gum Keto？
In order to produce xanthan gum, bacteria need to ferment sugar. However, in the fermentation process, all the sugar gets eaten up yielding a zero net carb product. Therefore, xanthan is keto-friendly.

Uses for Xanthan Gum
Xanthan gum has a wide range of uses and can make gluten-free and low-carb cooking a lot more satisfying when applied to recipes properly.

Some common uses of xanthan gum include:

- Thickening Agent
Xanthan can help thicken products like sauces, soups, and smoothies. On a keto diet, you often have to omit other thickening ingredients like bananas, arrowroot, and tapioca due to high-carb count.

Xanthan comes in to add a thicker consistency to your liquid-based food items.

- Emulsifier
Emulsifiers help fat-based ingredients like oil combine with water in a food system. Think about homemade salad dressing made with oil and vinegar. Left to their own devices, the oil and vinegar will naturally separate.

Add an emulsifier, however, and the two ingredients will mix and combine beautifully.

As an emulsifying agent, you can find xanthan gum in foods like salad dressing and ice cream.

- Binder
Xanthan gum acts as an excellent replacement for gluten in baked goods. Gluten typically provides that soft and chewy texture you know and love. By acting as a binder, xanthan gum holds your ingredients together and provides a gluten-like consistency.

At the same time, it binds your ingredients together in a way that allows for air pockets just lie gluten. This provides a leavening action on baked goods.