What Is Xanthan Gum?
Xanthan gum is a largely indigestible polysaccharide that is produced when sucrose, glucose, or lactose is fermented by the bacteria Xanthomonas campestris.
It was discovered by Allene Rosalind Jeanes and her research team at the US Department of Agriculture, and in the early 1960s, it was brought into commercial production under the trade name Kelzan.
Xanthan Gum Uses And Benefits
It is widely used as a thickening agent in a variety of industrial and food products. Also, it stabilizes foods, helping certain processed foods withstand different pH levels and temperatures. Also, xanthan gum prevents foods from separating and allows them to flow smoothly out of their containers.
Another benefit of xanthan gum is its capacity to replace gluten. Therefore, it helps people with gluten intolerance and celiac disease enjoy baked goods without gluten. Lastly, it is used in low-calorie dishes to improve consistency and mouthfeel.
Only a small amount of this gum is required to achieve the desired result, generally less than 0.5 percent of the food product weight. Due to its water binding capacity, it exhibits good freeze/thaw stability.
People consuming foods containing xanthan gum have observed increased fullness. Hence, it may increase fullness by slowing digestion and delaying stomach emptying.
Xanthan Gum Substitute
Psyllium Husk is a good source of dietary fiber, therefore, it acts as a natural laxative. It is a good substitute for xanthan gum and is a popular ingredient as a binder in gluten-free baking.
Chia seeds can absorb up to 12 times their own weight in water, thus, they are an excellent binding agent. They form a gel-like substance that improves the consistency of dough and locks in moisture when baking pastries, bread, and cakes.
Agar agar is produced from Southeast Asian seaweed. It is very high in dietary fiber and is commonly used as a substitute for different types of gums because it binds starch molecules together to thicken batters.
Konjac powder is a natural, odorless dietary fiber that is considered the most viscosity food gum in nature. For instance, it has about ten times the viscosity than the cornstarch.
Locust bean gum, also known as carob gum, is a polysaccharide having mannose backbone and galactose side chains. Locust bean gum is obtained from the seeds of carob beans and can be dissolved in both cold water and hot water.
Arrowroot powder, better known as arrowroot starch, is a gluten-free thickening agent which you can use to thicken jams, pies, and other cooked dishes.
Acacia gum, also referred as gum arabic, is a natural food stabilizer that is derived from the sap of various species of acacia tree. Acacia gum is odorless, colorless, and highly soluble in water and can be an excellent substitute for xanthan gum.
Cornstarch makes an ideal thickening substitute for xanthan gum when used in gravies, baked goods, and sauces. Moreover, it imparts no added flavors to food and it is gluten-free.
Guar gum is an alternative thickener which is dietary fiber produced from guar beans. Guar gum helps keep fats and liquids emulsified as well as it thickens sauces.
Flax seeds can be used as a replacement for xanthan gum in gluten-free baking. If the recipe calls for 2 teaspoons of xanthan gum, it is recommended to use 2 teaspoons of ground flax seeds with 4 teaspoons of hot water.
Xanthan Gum Side Effects
In 1968, xanthan gum was approved for use as a food additive in Europe and the United States. FDA considers this foods additive to be GRAS, however, some consumers experience some side effects including - increase in flatulence, laxative effect, changes in gut flora, or changes in intestinal permeability.
Also, individuals who consume large amounts of xanthan gum powder can experience flu-like symptoms, according to a 1990 report published in the "Journal of Occupational Medicine." Moreover, consumers with sensitivity or allergies to corn should avoid xanthan gum.
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