XANTHAN GUM POWDER
- Xanthan gum powder
- Food thickener
- Fiber Source
- Ideal to add consistency to sauces, creams, desserts, etc
- Perfect to add density to fruit juices
- Helps to prevent ice crystals in ice creams
- Provides satiety
- Vegetable origin
Table of contents
Xanthan gum is a polysaccharide with a high molecular weight that results from fermenting the bacteria Xanthomonas Campestris from carbohydrates (like corn). It is mainly used as a food thickener and it appears as E-415 in the list of ingredients.
Physically, xanthan gum is a powder with a white/cream color. Nutritionally speaking, it only provides 3 calories per gram, without fats nor proteins. It is a pure carbohydrate in the form of a soluble and indigestible fiber that absorbs water when it goes through the digestive system. That is why many people use xanthan gum to increase their fiber intake in the diets. Moreover, xanthan gum is quite versatile.
This ingredient is mainly used to change the original consistency of a liquid, making it more viscous and dense. It can work as a thickener, stabilizer, emulsifier or suspending agent.
It is widely used by the food industry to add consistency to dairy products, sauces, instant formulas, bakery or fruit juices. Xanthan gum has many advantages when compared to other emulsifiers, because it does not alter the flavor, smell nor color of the food.
Many people consume xanthan gum to increase their fiber intake, improve the digestive transit and satiate the appetite as well. This is due to the fact that it is a non-digestible polysaccharide, a humectant that absorbs liquids in the intestine and expands, providing more satiety while improving the intestinal transit.
It can be used in many recipes, since it does not change when it is cooked nor by large amounts of salt. Moreover, it does not significantly change the pH of the food nor does it alter the temperature of the liquid, while hardly adding any calorie:
- Around 3 calories per gram, keeping in mind that the amounts that are used are very small.
Another difference regarding other thickeners, is that it can be used cold since it is not necessary to heat or boil the food for it to work.
Xanthan gum is soluble both in hot and cold water, it becomes hydrated very quickly and it stimulates the water retention, resulting in very viscous solutions with low concentrations. Moreover, it provides a homogeneous viscosity in temperatures that range from freezing to near boiling point, with an incredible thermal stability.
- Drinks: Xanthan gum is widely used to add consistency to fruit and vegetable drinks and juices. If these drinks include bits of fruit or pulp, using xanthan gum will help to keep them suspended while giving them a better aspect. Xanthan gum is frequently used in cocktails to increase their thickness and keep the particles or fruit suspended.
- Dairy products: It is very common to mix xanthan gum with guar gum, locust bean gum or both and for them to be used as stabilizers for ice cream, sorbets and chocolates. Adding it improves the creaminess of the ice cream, avoiding the amounts of fat needed to provide a homogeneous texture, and thus making a less caloric and low fat ice cream. In addition, xanthan gum prevents ice crystals from forming, making them more creamy, and it improves the formation of micro-air bubbles which provide volume and lightness to the ice cream. It is used to make dairy desserts such as custards because it only adds 30 calories per spoonful, especially used in egg substitutes to imitate the egg yolk.
- Sauces and dressings: Many sauces and dressings add xanthan gum to provide more stability to the emulsions and give them a thicker and creamier touch. Sauces thickened with xanthan can be frozen without any issue since they will not lose their qualities once they are defrosted.
- Bakery products: In the baking industry, xanthan gum is a widely used ingredient, especially for its ability to increase the water retention during baking and to prolong the shelf life of the finished bakery products and refrigerated doughs. Xanthan gum is used as a substitute for egg in many breads. More specifically, it can reduce the egg white content without affecting the aspect or taste of the product.
- Syrups, toppings, condiments: The qualities of xanthan gum are perfect to be used in syrups, toppings and condiments. Butter creams and chocolate toppings that are enriched with xanthan gum have an excellent consistency and flow which contribute to a dense and appetizing aspect thanks to their high viscosity.
If you add Xanthan Gum to your recipes, you may have to reduce the amounts of dry ingredients or increase a bit the quantities of liquid ingredients.
Apart from its gastronomic uses, xanthan gum is used in medicine to lower the sugar and cholesterol blood levels in people with diabetes. It is used in some time release tablets. It is used to replace saliva in people with dry mouth (Sjogren's syndrome). Moreover, it is also used as a laxative because it ferments and swells up in the intestine, which helps to stimulate the digestive tract to enhance the excretion of stool.
Using xanthan gum for a long period of time has no side effects. It is always a good idea to drink plenty of water when you consume a product that has xanthan gum, in order to prevent becoming dehydrated.
- Those who want a thickener for their recipes (sauces, condiments, etc)
- People who want to improve the texture and consistency of breads, doughs, pastries, bakery products...
- All who who need a satiating element to control the appetite.
Ingredients:Xanthan gum (E415).
Recommended Use XANTHAN GUM POWDER 150g:Add tiny amounts little by little until you get the texture that you like.
Warnings:Keep in a cool and dry place.
I use it to make bread and to thicken creams, desserts, cakes… anything really!
Excellent product to thicken your dishes!
Excellent thickener for shakes, sauces, sponge cakes… it gives a really nice texture
I use it for my desserts along with some egg whites and oats, it does not give any flavour to the mix, you’ve got to be careful with how much you use though