Why Is Xanthan Gum Added To Food?

Unless you're familiar with the realm of gluten-free baking, you might find it difficult to pronounce Xanthan Gum. The likelihood that you have ingested it in some form previously is rather high, even if it's likely that you have little to no knowledge of what it is.

An extremely well-liked manufactured food ingredient is xanthan gum. You probably consume it on a regular basis, whether it be in the form of bottled salad dressings, ice cream, soups, or syrups. Or perhaps you're using it on your body; it's a frequent ingredient in shampoo, cosmetics, lotions, and toothpaste. And if you've managed to escape those two routes of contact, the omnipresent gum is also present in paints, adhesives, toilet bowl cleaners, and pesticides.

Why is it seemingly everywhere? Well, it aids with the texture, consistency, and appearance of a product and extends the shelf life. But what exactly is it, what is it used for, and is it safe?

What is Xanthan Gum?

Xanthan Gum is a polysaccharide, to put it simply. A string of sugars or a kind of carbohydrate is known as a polysaccharide. Its role as an emulsifier and stabilizer is one of its primary purposes. An emulsifier makes it possible for two substances that often do not mix to combine, such as oil and vinegar. A little dijon mustard helps the oil and vinegar in a homemade salad dressing blend together and remain that way. By avoiding such separation in liquids in packaged goods, xanthan gum functions similarly.

Its ability to replicate gluten in gluten-free baked products may be its most amazing function. It contributes to the elastic, stretchy, dough-like feel that gluten produces.

A bacterium known as Xanthomonas campestris is used to make Xanthan Gum.Brussel sprouts, cauliflower, and other cruciferous vegetables contain the bacterium. It is produced via a fermentation technique in which sugar is supplied to the bacteria. This produces a sticky material that is then transformed into a solid using isopropyl alcohol. After that, it is dried and made into a powder.

Our bodies cannot digest Xanthan Gum since it is synthetic and does not exist in nature in the form that we eat it in.

How to cook and bake with Xanthan Gum?

Xanthan Gum is primarily used as a thickening agent and as an emulsifier stabilizer. Its usage as a thickening agent is probably more common. The powder makes it simple to thicken soups or sauces.You may thicken some of the liquid with the Xanthan Gum, then mix it throughout the dish, just like you would when making a slurry with cornstarch. Xanthan Gum can be added to hot or cold dishes since it is temperature-insensitive. A little goes a long way, and it is tasteless, odorless, and colorless.

Xanthan Gum nutrition

Xanthan gum is a soluble fiber that our bodies cannot break down, so when we eat it, it provides no nutrients or calories. In your digestive tract, soluble fiber absorbs water and transforms it into a gel-like material. By delaying digestion, you may be able to delay the release of glucose into your system and prevent a blood sugar surge.

According to research, Xanthan Gum may help reduce blood sugar levels. When ingested in significant quantities, it has also been linked to decreasing cholesterol. By enhancing the feeling of fullness and delaying digestion after ingestion, Xanthan Gum may also help with weight reduction.

It can inhibit the development of malignant tumors, according to 2009 mouse research that was published in the journal International Immunopharmacology. Even if everything appears encouraging, more study is required.

Xantham is gluten-free and vegan; however, it might also include common allergies including maize, wheat, soy, or dairy.

How safe is Xanthan Gum?

The Food and Drug Administration has approved xanthan gum as safe. Although it can be problematic for anyone with any digestive or gastrointestinal difficulties since our systems cannot digest it.Due to its laxative properties, consuming significant amounts of it might cause gas, bloating, or diarrhea.

It shouldn't be problematic as long as it's ingested in moderation—up to 15 grams per day. The FDA does not set a cap on the quantity that can be added to goods, despite the fact that the average individual normally does not consume more than 1 gram per day. People who have severe allergies may wish to see their doctors and stay away from it as well, especially if they are allergic to maize, soy, or wheat, which are the main ingredients in it.