Xanthan gum: uses and properties of this ingredient

This substance is used in many food and cosmetic products. Let's take a look at its properties.

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

Although it is not usual that when we buy a product we thoroughly check the labels to read each of the ingredients that compose it, we are used to check the flavor and perhaps the nutritional value data, 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?

Xanthan gum: its uses and properties

The xanthan gum is a polysaccharide of high molecular weight that is obtained by the fermentation of carbohydrates.. Its high solubility 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.

Properties of xanthan gum

The molecular structural rigidity of this gum gives it unusual properties such as heat stability, tolerance in acid, sour and basic solutions. It exhibits stable viscosity over wide temperature ranges and resistance to enzymatic degradation. and resistance to enzymatic degradation.

Solubility

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

Viscosity

Aqueous solutions of xanthan gum are highly viscous. are highly viscous. This viscosity is not affected by temperature at either freezing or boiling point. This is why it is chosen by the food industry because the properties of the final products where it is used remain stable regardless of whether they are refrigerated, at room temperature or even in hot areas.

Rheological properties

Xanthan gum or xanthan 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 guarantees a high degree of mixing, pumping and pouring.

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

2. Applications of this ingredient in food

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

This is because, thanks to its nature and properties, it can add texture, flavor, viscosity and replace ingredients such as some additives, preservatives, flavors and replace ingredients such as some additives, preservatives or gluten, which are harmful to tomato health. which are harmful to health when taken in excess or to which some people are allergic.

Bakery

Xanthan gum is mainly used in bakery products because it helps them to fluff up better by replacing gluten in recipesbut its use is equally effective in other types of food.

Ice cream

It is efficient in the production of ice cream, because it it slows down the formation of crystals during freezingIt is efficient in the production of ice cream, because it delays the formation of crystals during freezing, resulting in a much creamier product.

Industrialized and packaged flavored beverages

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

Because of this ability to keep in suspension solid elements that are not soluble in liquids, xanthan gum 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 produced by fatty foods.

In light coconut milk, xanthan gum is added to compensate for the lack of fat. to compensate for the lack of fatThis causes the sensation of drinking it to be similar to that of full-fat coconut milk.

Syrups

The gum improves the fluidity and adhesion of syrups to fruits, ice cream or pancakes, thereby control run-off 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 because of the stability it provides to pH temperature, salts and acids, as well as to changes of forces such as agitation, so it is widely used in make-up removers, creams and masks.

Recommendations for home uses of Xanthan gum

Side effects are minimal. However, it could cause gas and abdominal distension for people with high stomach sensitivity. In addition, it does not contain fats or proteins; it is mainly composed of dietary fiber.It can also be useful for athletes or people who want to take care of their figure.

Some recommendations for its homemade use in breads are to be careful with the amounts added, because if too little is used, the bread may become brittle and hard, and if too much is used, the bread will look shrunken when taken out of the oven and will continue reducing its size even days later.

It is also important to consider what type of liquid flours, flavors and other ingredients are added, since each one alters or enhances the properties of xanthan gum.

Xanthan gum is non-toxic and is approved by the U.S. FDA approved by the U.S. FDA as a food additive in 1969 without any restrictions or quantity limits. or quantity limit.

Bibliographical references:

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