Xanthan gum powder is a polysaccharide that is commonly used as a food additive. It is produced through the fermentation of carbohydrates by the Xanthomonas campestris bacterium. During the fermentation process, the bacteria create a slimy substance, and when it is dried and ground into a fine powder, it becomes xanthan gum.
Key characteristics and properties of xanthan gum powder include:
Thickening Agent
Xanthan gum is known for its excellent thickening properties. Even in small amounts, it can significantly increase the viscosity of liquids, making it a popular choice in various food and industrial applications.
Stabiliser and Emulsifier
Xanthan gum acts as a stabiliser and emulsifier in food products. It helps prevent ingredients from separating, especially in products like salad dressings and sauces.
Gluten Substitute
In gluten-free baking, xanthan gum is often used as a substitute for the structure and elasticity that gluten provides in traditional baked goods. It helps improve the texture of gluten-free bread, cakes, and other baked items.
Binder
Xanthan gum is an effective binder, helping to hold ingredients together in various food products. This is particularly beneficial in gluten-free recipes where traditional binders like gluten may be lacking.
Suspension Agent
It is used as a suspension agent to prevent solid particles from settling in liquids. This property is valuable in products like fruit juices and certain beverages.
Improved Mouthfeel
Xanthan gum contributes to a smoother and creamier texture in food and beverages, enhancing the overall sensory experience.
Versatile in Low Concentrations
Xanthan gum is effective in small quantities, so only a small amount is needed to achieve the desired effects in many applications.
Due to its versatility, xanthan gum is widely used in the food industry, including in products such as sauces, dressings, dairy products, baked goods, and more. Additionally, it finds applications in industries beyond food, including cosmetics, pharmaceuticals, and various industrial processes where its thickening and stabilising properties are beneficial.
