Xanthan gum

Xanthan gum is a polysaccharide, a kind of complex carbohydrate, which is widely used as a food additive and thickener. It is known for its ability to stabilize emulsions, thicken liquids and suspend particles, making it a versatile ingredient in a variety of food products. As a hydrocolloid, xanthan gum combines with water to form a gel‑like mass that contributes to the desired texture and viscosity of food preparations.

Origin

Xanthan gum is of natural origin, obtained by fermentation of carbohydrates by the bacterium Xanthomonas campestris. The process involves feeding the bacterium with a carbohydrate source, such as glucose or sucrose, and then fermenting it to produce the gum. After fermentation, the gum is extracted, purified and dried into a fine powder for use in food products.

Properties

Xanthan gum is used in the food industry for several reasons due to its unique properties:

• Athickening agent: Increases the viscosity of liquids without significantly altering their other properties.
• Stabilizer.
• Emulsifier.
• Suspending agent: Keeps solid particles suspended in liquids, preventing sedimentation.
• Shear property: viscosity decreases under shear stress (e.g., stirring or shaking) and returns when the stress is removed, providing a smooth texture.

It returns back to a smoothness that is restored after the stress has been removed.

Xanthan gum is commonly used in ultra‑processed foods due to its multifunctional properties:

• Salad dressings and sauces: it acts as a stabilizer and thickener, preventing the separation of ingredients and ensuring a smooth and uniform texture.
• Ice cream.
• For gluten‑free products: It replaces the elasticity and texture usually provided by gluten, thus improving the texture of baked goods.
• Beverages: Stabilizes suspensions and ensures that ingredients such as cocoa or fruit pulp remain evenly distributed.
• Pastry: Improves texture and shelf life by retaining moisture and preventing hardening.
• Processed meats: Maintains a consistent texture and helps bind water and fat, improving product stability.
• Seasoning: Provides a consistent texture and prevents separation of ingredients such as oils and water.

Health considerations

Although xanthan gum is generally considered safe for consumption, there are several health considerations to keep in mind:

• Digestive problems: In some individuals, especially in large quantities, xanthan gum can cause digestive problems, including gas, bloating and diarrhea.
• Allergic reactions: Rarely, allergic reactions may occur, especially if people are sensitive to corn, soy, wheat or dairy products that may be used in the fermentation process.
• Bloodsugar levels: Xanthan gum may help lower blood sugar levels, which may be beneficial for some people, but the effects need to be observed in people with diabetes.
• Beneficial effect: Due to its high fiber content, excessive consumption may have a laxative effect.