Xanthan gum
It is a polysaccharide obtained from the fermentation of glucose by the bacterium Xanthomonas Campestris, hence the origin of its name.
It is a polysaccharide obtained from the fermentation of glucose by the bacterium Xanthomonas Campestris, hence the origin of its name.
Bacteria are incubated in the culture medium where they carry out the fermentation. As a result, they generate an exudate, which is then separated from the bacteria and other components of the culture. It is then dried and the powdered product is obtained.
It is used to thicken food products. Xanthan gum does not add any flavour and hardly adds any calories. It gives stability to foams, whipped creams and meringues, prevents ice crystals in frozen products. It also prevents phase separation in an emulsion. Xanthan thickened sauces are very stable and creamy and its application is simple and allows a great variety of options.
Mainly in dressings and sauces due to its high tolerance to acidic media. Also combined with other hydrocolloids in dairy products. Another use is in bakery products, especially in gluten-free products to help in the development of texture.