Xanthan gum: uses and properties of this ingredient

Xanthan gum is an ingredient that has increased its presence in products on the shelves of the food industry.

Although it is not usual that when buying a product we carefully review the labels to read each of the ingredients that compose it, we are used to to review the taste and perhaps the data on the nutritional value, but if we take a look we can see that xanthan gum is already present in many products.

But... What is xanthan gum? What are its uses and why has it become popular?

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Xanthan gum: its uses and properties

Xanthan gum is a high molecular weight polysaccharide that is obtained by the fermentation of carbohydrates. Its high solubility capacity and stability in the presence of salts and its resistance to enzymes have made this substance one of the main polymers used in the food industry.

1. Properties of xanthan gum

The molecular structural rigidity of this rubber gives it unusual properties such as heat stability, tolerance in acidic, sour and basic solutions.

Presents stable viscosity over wide temperature ranges and resistance to enzymatic degradation.

Solubility

It is not soluble in organic solvents. It is easily soluble in high and low temperatures. It must first be completely dissolved in water and then add the chosen solvent under continuous stirring.

Viscosity

Aqueous Xanthan Gum Solutions they are highly viscous. This viscosity is not affected by temperature neither freezing nor boiling point. That is why it is chosen by the food industry because of the properties of the final products where they are used remain stable regardless of whether they are in refrigeration, at room temperature or even in areas hot.

Rheological properties

Xanthan or xanthan gum solutions are pseudo-plastic, important characteristic in the stabilization of suspensions and emulsions. This pseudo-plastic property improves the sensory characteristics of the final product (mouthfeel, flavor release) and also guarantees a high degree of mixing, pumping and pouring.

All these properties make xanthan gum a highly sought-after ingredient in the food industry as it provides many advantages, and they make it an excellent alternative for celiac people in the preparation of pastries, allowing the bread to puff up, enhance the flavor and allow storage in cold or heat.

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2. Applications of this ingredient in food

The applications of xanthan gum in the food industry and in the home preparation of food are many and varied.

This is because thanks to its nature and its properties allow adding texture, flavor, viscosity and substitute ingredients such as some additives, preservatives or gluten that are harmful to health taken in excess or to which some people are allergic.

Bakery

Xanthan gum It is used mainly in bakery products because it helps them to become fluffier, replacing the gluten in recipes, but its use is just as effective in other types of food.

Ice creams

It is efficient in the production of ice cream, because retards the formation of crystals on freezing, so it results in a much creamier product.

Industrialized and packaged flavored drinks

For beverages that include fruit pulp, xanthan gum it is used to keep the pieces of fruit suspended, giving it a better appearance.

Due to its ability to keep solid elements in suspension that are not soluble in liquids, rubber Xanthan is widely used in industrialized beverages, because it is also compatible with the rest of the ingredients.

Low-fat light products

An incredible use of xanthan gum, or xanthan, is that it is applied to low-calorie foods to replace the pleasant sensation that fatty foods produce.

In the light coconut milk this gum is added to compensate for the lack of fat, and this causes the sensation when taking it to be similar to that of coconut milk with fat.

Syrups

The gum improves the fluidity and adhesion of syrups to fruits, ice cream or pancakes, so control runoff and penetration.

Pharmaceutical and cosmetic applications

Xanthan gum is used as a thickener in syrups or as a stabilizer in emulsions for the pharmaceutical industry. For cosmetics it is useful for the stability it provides to the pH temperature, salts and acids, as well as changes in forces such as agitation, so it is widely used in make-up removal products, creams and masks.

Recommendations for home uses of Xanthan gum

Side effects are minimal. However, it could cause gas and bloating for people with severe stomach sensitivity. What's more, does not contain fat or protein; it consists mainly of dietary fiber, so it can also be useful for athletes or people who want to take care of their figure.

Some recommendations for its home use in breads are to be careful with the amounts that are added, because if it is used little, the bread can remain brittle and hard, and if you use too much the bread will look shrunken when removed from the oven and will continue to reduce in size for several days later.

You also have to take into account what type of liquid flours, flavors and other ingredients are added, as each one alters or enhances the properties of xanthan gum.

Xanthan gum is non-toxic and the United States FDA approved it as a food additive in 1969 without any restrictions or quantity limit.

Bibliographic references:

• Barrére, G.C., Barber, C.E. and Daniels, M.J. (1986) Intl. J. Biological Macromolecules, 8 (6): pp. 372-374.