Chances are , you ’ve never heard of xanthan gum . ( And no , it ’s not another name mark ofchewing gum tree . ) But chances are good that you ’ve had it before , specially if you ’ve ever rust salad grooming , ice ointment or a smoothie . That ’s because they typically have xanthan gum in their ingredients .
So what in the domain is xanthan glue ? Simply put , it ’s a food additive with a strange name and even stranger origin .
Xanthan Gum and Its Uses
Xanthan gumwood is ahydrocolloid(think tenacious chain polymers like polysaccharides and protein ) that stabilizes and thickens foods so that they have the smack and mouthfeel you ’d expect . Since itsdiscovery in the sixties , xanthan gum has been an ingredient in a variety of food and drink including sauces , dairy production , baked goods , confections and miserable - fat spreads . As we mention , it aid freeze spiciness in salad dressings and even break toothpaste that placid and consistent texture .
It ’s also a key component in gluten - free foods . People with coeliac disease and gluten - sensitivity can experience sore stomach cramps and diarrhea if they exhaust baked goods or other foods that contain flour . food made without gluten rely on xanthan gum ( and other ingredient ) to thicken and bind moisture so that gluten - complimentary shekels and pastries can have the same texture and flexibility of nutrient contain gluten .
It ’s pretty useful in commercial kitchens as well as household ones , saysShawn Matijevich , chef instructor at the Culinary Institute of Virginia in Norfolk . " I blab out about it with [ my scholar ] . It ’s something I ’ve been using for a long time , " he say . " It ’s a really cool path to fudge grain specially with sauce and scorched goods . "
Xanthan gingiva sop up body of water in foods that do n’t purée well , like bell pepper so that it can be puréed into a smooth sauce , Matijevich explain . " The xanthan gum in reality gives it a really prissy texture . "
Is Xanthan Gum Gummy?
Xanthan gum comes in a powder form that you’re able to find in the grocery store . It ’s colorless and flavorless , and largely unremarkable . And that ’s the point . Unlike other inspissation agents , like corn amylum or flour , xanthan gum does n’t draw a blank the flavor of the food it ’s mixed with , Matijevich enjoin .
And you need very slight of it to make the node issue . " So , when we ’re using corn whiskey starch , we ’re using it in concentration of like 1 per centum , " Matijevich suppose . " With xanthan gum , we ’re using it in like a quarter of a pct or even less than that . "
Bob ’s Red Mill , which sells xanthan gum , recommendsjust a quarter teaspoonful of xanthan gum per cup of flour for gluten - destitute biscuit ; and 1 to 1½ teaspoon per cupful of flour ( i.e. , rice , buckwheat , almond flour ) for gluten - free breads . you’re able to also total about 1 gram ( 1/8 teaspoon ) per liter ( about 4 ¼ cups ) to drip coffee and work it in a blender for a few second for adairy - barren latte .
But if you use too much xanthan mucilage , the issue is rather unappetising , Matijevich cautions . When it ’s overused , it can turn thing , well , rubbery . " I line the texture sort of like mucous secretion , " he says . " It ’s very distinct , and not pleasant at all . "
Xanthan Gum’s Weird Beginnings
For such a cool and utile component , the name " xanthan gum " is a bit offset , Matijevich admits . " It has a weird name , so the great unwashed are a little scared of it . And when they come up out how it ’s made , it gets even a little bit eldritch . "
Xanthan gum add up from the protective layer of the bacteriaXanthomonas campestris , which arefoundon the leafage of green vegetables such as broccoli , Brussels sprouts and turnips . It ’s the same bacterium blamed for some plant diseases such as black rot and bacterial wilt .
WhenXanthomonas campestrisarefed glucosederived from clavus , soy or wheat , fermentation go on and create a coating that is then dried and undercoat into a pulverisation to create xanthan gum .
" When you endeavor to excuse to people it ’s a born product and then you explain what it is , they ’re like ' ew , that ’s kind of egregious . ' "
While xanthan gingiva has been around for decades , it ’s only made its way to market store shelves ( chink the baking aisle ) within in the past tenner or so due in heavy part tothe rapid emanation in coeliac disease diagnoses . Matijevich also credits consumers ' rise pastime in avant - garde culinary art . " Once something gets used a lot by chefs , it takes a while but then it trickles down and becomes more mainstream , " he says .
The Good, the Bad and the Ugly
Xanthan chewing gum wasapproved as a solid food additiveby the U.S. Food and Drug Administration ( FDA ) in 1969 based on a safety judgement by the federal representation . It is currently used in food product around the globe including countries such as Canada , Mexico , Brazil , the European Union , China , Japan and Korea . Even the World Health Organization and Food Agriculture Organization deem it good for consumption .
Aside from its inspissation and photographic emulsion qualities , xanthan gum may also put up wellness benefits . Two studies , one in 2013 published in the journalApplied Physiology Nutrition and Metabolismand a second in 2016 published inFood Science and Technology Research , found that xanthan gum may have a positive encroachment on blood glucose tier . The 2016 study showed that it really glower the glycemic forefinger of Elmer Leopold Rice and the blood sugar degree of those who consumed it .
There ’s alsoevidencethat xanthan gum binds moisture in the digestive nerve tract and as such can act as a laxative , which can be a blessing for mass who suffer from constipation but a painful sensation in the rump — and the intestine — for people with diarrhea , gastrointestinal issues , or a story of faecal self-gratification .
And since xanthan gum is made from bacterium that lives on cruciferous plants , multitude with severe allergy to veggie like broccoli and cabbage may have adverse reaction to products made with xanthan glue .
For those who do n’t have issues with it , Matijevich suggests making it a raw material . " I ’ve had it in my house for a while . It stores well , like a spice in a spice cabinet , " he says . " It ’s such a useful intersection . "
