Xanthan gum is a flavorless thickener used in many foods and other commercial products. It is a microbial polysaccharide produced by natural fermentation by the bacterium Xanthom*onas campestris.
In addition to thickening, xanthan gum helps keep solid particles in suspension, which is useful in products like bottled salad dressing. It provides an even texture and uniformity in a food and can improve mouthfeel. Xanthan gum can be bought for home use and is a great way to thicken and stabilize soymilk-based rice milk-based sauces, soups, and nondairy ice creams. It's often used in gluten-free baking as a replacement for the sticky effect of gluten.
How Xanthan Gum Is Made
Allene Rosalind Jeanes, a distinguished researcher for the U.S. Department of Agriculture, discovered xanthan gum and it was developed for commercial use. Its commercial production began in 1964.
Xanthan gum is produced by natural fermentation of corn, soy, wheat, or cabbage. The bacteria digest the sugars in these vegetables and produce a complex sugar polymer. Alcohol is added to make it drop out of solution. The xanthan gum is then dried and converted into a powder that can be used in food and other products.
How to Use Xanthan Gum in Cooking
Xanthan gum functions similarly to gelatin in recipes with regards to stabilizing suspensions, but it is completely vegan, while gelatin comes from animal sources. It's also great for cooking and baking for persons with food allergies and restrictions, especially for those who are omitting gluten, dairy, eggs, and soy from their diet.
No heating or cooling is needed for xanthan gum to form a gel—it does so as soon as it is in contact with a liquid. Acid and heat don't affect it, so it can be used in a wide variety of sauces and juices.
To use xanthan gum in recipes, use about 1/8 teaspoon per cup of liquid and combine these in a blender, not by hand. It will "gum" almost instantly and form clumps if not constantly in motion while it is being incorporated into the liquid.
For sauces, blending the xanthan gum first with a bit of oil before adding the soy milk or rice milk produces the best taste and texture, as this gives the sauce richness and depth that would normally be achieved by cream, butter or eggs. The more xanthan gum is used in a liquid the thicker it will become.
Is Xanthan Gum Safe?
In small quantities, xanthan gum is perfectly safe to consume. If you ingest 15 grams or more you may experience some intestinal discomfort similar to eating too much fruit. However, most people do not consume anywhere close to this amount of xanthan gum in a day.
Xanthan gum is made with things like corn or soy which can cause an allergic reaction in some. Because of the extraction process, there should be only trace amounts of residual proteins from the sources used in fermentation. These may still be a concern to those who are sensitive, but it is likely that the xanthan gum would test as being free of these allergens. While it's rare for people to have an allergicreaction to xanthan gum if you are exceedingly sensitive to the base ingredients you might want to skip it. An alternative thickener is guar gum or locust bean gum.
If you happen to inhale xanthan gum powder(not recommended) you may experience some respiratoryflu-type symptoms.
The bacteria that produces xanthan gum also can cause black rot in vegetables such as broccoli or cauliflower. However, the xanthan gum itself is sterile and is not a concern for your garden.
Other Uses for Xanthan Gum
Xanthan gum has medical uses for thickening liquids for people who have had strokes or other conditions that make it difficult to swallow thin liquids without choking. It is used in saliva substitutes for people with dry mouth conditions.
Many cosmetic companies also include it as an ingredient in lotions and liquid makeups. It has skin moisturizing effects which make it great for products used on the face.The oil drilling industry makes use of this common baking ingredient as a mud thickening agent.
Xanthan Gum and Guar Gum in Gluten-Free Cooking
FAQs
Xanthan gum, a fine powder that comes from the coating of xanthom*onas campestris bacteria, is a gluten-free baking ingredient that mimics the effects of gluten by binding ingredients together and providing moisture and structure. Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods.
What is the best way to use xanthan gum? ›
Thickening with xanthan gum is easy. To thicken up your recipes, blend the xanthan gum into the liquid that you'd like to thicken, then stir it around, and it will thicken instantly. When used to thicken soups, sauces and creams, the amount of xanthan gum needed will vary depending on the desired consistency.
When should you not use xanthan gum? ›
Nausea, vomiting, appendicitis, hard stools that are difficult to expel (fecal impaction), narrowing or blockage of the intestine, or undiagnosed stomach pain: Do not use xanthan gum if you have any of these conditions. It is a bulk-forming laxative that could be harmful in these situations.
What happens if you don't use xanthan gum in a recipe? ›
However, some recipes can be made successfully without xanthan gum, with an adequate amount of liquid, butter, eggs and oil, even if the recipe itself calls for it. The only difference you may notice is that they're a little more dry than usual.
Do you need baking powder if you use xanthan gum? ›
In any case, xanthan gum and baking powder/baking soda fulfil completely different roles in gluten free baking: xanthan gum is a binder (acting as a “glue” that holds your bakes together), and baking powder and baking soda are raising or leavening agents, making your bakes nice and fluffy.
What are the pros and cons of xanthan gum? ›
It's often found in condiments, frozen foods, sauces, and gluten-free flours. Xanthan gum is considered safe for most healthy people as part of their regular diet. It may even have gut health benefits. However, some people may experience digestive symptoms like increased gassiness if they eat it in large amounts.
How does xanthan gum affect baking? ›
Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.
Why do people not like xanthan gum? ›
One potential side effect of consuming xanthan gum is that it can have a laxative effect. If you do have any type of digestive issues, this could make things worse or aggravate an already sensitive stomach.
What does xanthan gum do to your gut? ›
Xanthan Gum Can Cause Digestive Issues
Many animal studies have found that large doses can increase the frequency of stools and cause soft stools ( 13 , 14 ). In human studies, large doses of xanthan gum were found to have the following effects ( 9 ): Increased frequency of bowel movements. Increased stool output.
What are the risks of xanthan? ›
Xanthan gum is safe when up to 15 grams per day are taken. It can cause some side effects such as intestinal gas (flatulence) and bloating. People who are exposed to xanthan gum powder might experience flu-like symptoms, nose and throat irritation, and lung problems.
Its ratio is also easy. Just replace xanthan gum with the same amount of cornstarch. Cornstarch makes an excellent thickener and is popular for stews and gravies. Swap it with xanthan gum in a 1:1 ratio.
What is the best substitute for xanthan gum? ›
Some alternatives to xanthan gum to help emulsify your baked goods are sweet rice flour, guar gum, ground flax, and ground chia seeds.
Is xanthan gum inflammatory? ›
While xanthan gum provides emulsifying properties, it is a type of carbohydrate known as a polysaccharide. It is not in the same category as some other emulsifiers that can negatively alter gut bacteria, drive intestinal inflammation, and worsen conditions, such as Crohn's disease and ulcerative colitis.
Can xanthan gum replace eggs in baking? ›
Xanthan gum can replace eggs in some recipes, especially gluten-free ones, as it helps to prevent them from falling apart or becoming crumbly. However, xanthan gum cannot replace the leavening or moisture that eggs provide, so you may need to use other ingredients to compensate for that.
How do you dissolve xanthan gum without lumps? ›
Slurry the gum with oil: Mix one part gum in five parts of your organic solvent (soybean oil, propylene glycol, etc.). This coats the gum particles and prevents them from lumping when added to your production tank.
Does xanthan gum need to be heated to activate? ›
No heating or cooling is needed for xanthan gum to form a gel—it does so as soon as it is in contact with a liquid. Acid and heat don't affect it, so it can be used in a wide variety of sauces and juices.
Do you add xanthan gum to hot or cold liquid? ›
Xanthan gum can be dispersed into hot or cold liquids, and many grades of gum are available. The powder has a strong tendency to form lumps when added to water and a number of dispersion and hydration methods are used to try and overcome this.
Does xanthan gum need to be heated to thicken? ›
Xanthan doesn't need to be cooked, and will thicken water-based liquids at any temperature. It is also heat-resistant and freeze-thaw-resistant.
Does xanthan gum need to be dissolved in water? ›
Xanthan gum has good water solubility. It is often necessary to dissolve it before use.
