Xanthan Gum: An Overview

Xanthan gum is a key ingredient in many culinary and industrial preparations. Its versatility and unique properties make it indispensable in many applications.

Origin and Properties

It is a polysaccharide obtained through bacterial fermentation of corn starch . When in contact with water, it forms a viscoelastic mass similar to gluten and egg white. Its most distinguishing property, compared to other thickeners, is its thixotropic capacity: products to which it is added, whether frozen or heated , do not lose their structure (texture).

How to use and Applications

Directions for use: Use at 0.2 to 1% for baked goods in combination with gluten- free flours (corn, rice, buckwheat, etc.), to lower the freezing point and improve the structure of ice cream (the percentage depends on the desired result), or for sauces, puddings, and creams. For best results, it should be used cold .

Xanthan gum is essential in many preparations, not only in the culinary field but also in other sectors, thanks to its unique properties that make it a versatile and very useful ingredient.