Xanthan gum is a popular food additive that is widely used in the food industry for its exceptional thickening, stabilizing, and emulsifying properties. It is a polysaccharide produced through the fermentation of glucose, sucrose, or lactose by a bacterium called Xanthomonas campestris. After fermentation, the substance is dried and ground into a fine powder, which is then used in various food and beverage products.
One of xanthan gum’s most valuable traits is its ability to thicken liquids and create a stable, uniform texture in foods. It works as a hydrocolloid, which means it can attract and trap water molecules, forming a gel-like consistency even when used in small amounts. This makes it incredibly efficient as a thickener in a wide range of products such as salad dressings, sauces, soups, and gravies. Xanthan gum ensures that these liquids remain homogenous, preventing ingredients like oils and water from separating, which is why it’s often found in products that require long shelf stability.
Xanthan gum is also a key ingredient in gluten-free baking, where it helps mimic the elastic properties of gluten, giving structure and moisture to baked goods like breads, muffins, and cakes. Without gluten, dough can become crumbly and dry, but xanthan gum helps bind the ingredients together, providing elasticity and improving the texture and mouthfeel of the final product. It’s also used in ice creams and dairy products, where it prevents ice crystals from forming and gives a smooth, creamy texture.