Xanthan Gum, pronounced as “zan-than,” is a polysaccharide produced through a specific fermentation process using glucose and sucrose. This natural food additive serves as an emulsifier, binder, and thickener in various recipes. It finds common use in baked goods, salad dressings, ice cream, sauces, and other products. Xanthan gum plays a crucial role in preventing oil separation and ensuring a smoother consistency in the foods it is used in. Additionally, it helps prevent foods from drying out too quickly, making it a popular ingredient in hemp gummies and syrups.
Xanthan gum is a natural food additive derived from fermenting a bacterium called Xanthomonas campestris with corn sugar. Its versatility makes it widely used as a thickener, stabilizer, and emulsifier in a wide range of food products. When mixed with water, it can create a gel-like substance, aiding in thickening and stabilizing sauces, dressings, and liquids. In products like salad dressings, it prevents ingredients from separating, and in gluten-free baked goods, it improves texture.
The U.S. Food and Drug Administration (FDA) considers xanthan gum safe for consumption, and it is commonly used in the food industry. However, some individuals may be allergic to it or experience digestive issues with excessive consumption. As with any food additive, it’s important to use xanthan gum in moderation and consult with a medical professional if any concerns arise.