Xanthan gum is actually a byproduct of the metabolism of sugar by a particular bacterium (Xanthomonas campestris), which is now manufactured for use in a variety of industries. It is commonly used as a stabilizer that can thicken manufactured products and prevent their separation during storage.
What Products Use Xanthan Gum?
New uses for xanthan gum are being discovered all the time. The most common current uses in the manufacturing industry are in cosmetic products, shampoo, and foods mixing oil and water-based ingredients, such as salad dressings.
How Is Xanthan Gum Used?
Interestingly, when it is shaken, mixed, or chewed, it will become thin and can easily be mixed and digested, but when it is no longer in motion, such as in a bottle or after baking, it quickly thickens again, allowing it to help stabilize the structure of the substance it is mixed with. In salad dressing, toothpaste and many ice creams, it acts to keep mixtures suspended and create a more pleasant texture for the consumer. It is also widely used in gluten-free baking to give the dough the elasticity that is normally provided by the gluten of other flours.
Uses For Xanthan Gum
Laxative Effects
Larger doses than those found in foods or baking (~15g daily) can be used as a laxative, and this is thought to be the reason more sensitive people may have diarrhea and bloating when they eat it. Because of its higher cost relative to other laxatives available, it is not commonly used in this way.
Gluten-Free Baking
As mentioned above, xanthan gum can easily be added into most gluten-free recipes to help return some of the properties to baked goods that are lost when gluten is not present. When adding this substance to your baking, it is important to measure it carefully.
