Xanthan gum is a tasteless thickener used in many foods and other commercial products. It is a microbial polysaccharide produced by natural fermentation by Xanthomonas campestris.
In addition to concentrating, xanthan gum helps keep suspended solids in suspension, which is useful in products such as salad dressing, creates a uniform texture in food, and can improve mouthfeel. Xanthan gum can be purchased for home use and is a great way to thicken and stabilize soy or milk-based non-dairy sauces, soups and ice creams. It is often used in gluten-free cooking as a substitute for the gluten adhesion effect.
How is xanthan gum made?
Alan Rosalind Jeans, a leading U.S. Department of Agriculture researcher, discovered xanthan gum and developed it for commercial use, which the FDA introduced in 1968 as a safe food additive.
Xanthan gum is produced from the natural fermentation of corn, soybeans, wheat or cabbage. Bacteria digest the sugars in these vegetables and produce a complex sugar polymer. Alcohol is added to remove it from the solution. Xanthan gum then dries and turns into a powder that can be used in food and other products.
How to use xanthan gum in cooking?
The function of xanthan is similar to that of gelatin in the instructions for stabilizing suspensions, except that it is entirely plant-based, while gelatin is obtained from animal sources. Xanthan gum is also a great cooking for people with allergies and dietary restrictions, especially for those who eliminate dairy, eggs and soy from their diet.
Xanthan gum does not need to be heated or cooled to take the form of a gel, as this is done as soon as it comes in contact with the liquid. On the other hand, it is not affected by acid and heat, so it can be used in various types of sauces and juices.
Xanthan gum does not need to be heated or cooled for the gel to take the form of a gel, as this is done as soon as it comes in contact with the liquid. On the other hand, it is not affected by acid and heat, so it can be used in various types of sauces and juices.
To use xanthan gum in the recipes, use about 1/8 teaspoon per cup of liquid. Mix them with the help of a mixing machine and not by hand. It forms “gum and sticky” almost immediately and forms lumps as it melts in the liquid.
For sauces, first mix xanthan gum with a little oil before adding soy milk or rice milk. This creates the best flavor and texture, as it gives the sauce a rich, deep flavor that is normally obtained with cream, butter or eggs. The more xanthan gum is used in the liquid, the thicker it becomes.
Is xanthan gum safe?
In small amounts, xanthan gum is completely safe for consumption. If you consume more than 15 grams, you may have intestinal discomfort similar to eating too much fruit.
Xanthan gum is sometimes made with things like corn or soy, some of which can cause an allergic reaction. Due to the extraction process, there should be only small amounts of residual protein from the sources used in the fermentation. These may still be a concern for those who are sensitive, but it is possible that xanthan gum does not contain these allergens.
While it is very rare for people to have an allergic reaction to xanthan gum, if you are very sensitive to xanthan gum ingredients, you may want to stop taking it. An alternative thickener is guar gum or locust bean gum.
If you inhale xanthan gum powder (it is not recommended) you may experience some symptoms of respiratory flu.
Xanthan gum-producing bacteria can also cause black rot in vegetables such as broccoli or cauliflower. However, Xanthan gum itself is a sterile.
Other uses of xanthan gum
Xanthan gum has medicinal uses for concentrating fluids for people who have had a stroke or people who have been swallowed by dilute fluids. It is also used in saliva substitutes for people with dry mouth.
Many cosmetic companies use xanthan gum as a substance in lotions and liquid cosmetics. This substance has moisturizing effects on the skin, which makes it great for products used on the face. The oil drilling industry uses xanthan gum as a thickening agent for mud.
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