Xanthan gum is a widely used food additive recognized for its ability to thicken and stabilize various products. It helps create desired textures and prevent ingredient separation in many foods.
What Xanthan Gum Is
Xanthan gum is a polysaccharide, a complex carbohydrate. It originates from a fermentation process involving simple sugars, like glucose or corn syrup, and the bacterium Xanthomonas campestris. This bacterium naturally produces the gum as a byproduct.
The substance is then purified, dried, and milled into a fine white powder. Xanthan gum is highly effective as a thickening agent, creating high viscosity even at low concentrations, sometimes as little as 0.1% by weight of the final product. It maintains its properties across a wide range of temperatures and pH levels, making it a versatile ingredient. It is also classified as a soluble fiber, meaning the human body cannot fully digest it.
Where You Find It
Xanthan gum is extensively used in the food industry due to its unique properties. It acts as a stabilizer, preventing ingredients from separating in products like salad dressings, sauces, and gravies. In dairy products such as yogurt and ice cream, it contributes to a smooth, creamy texture and helps inhibit ice crystal formation.
It is valued in gluten-free baked goods, where it provides structure and elasticity that mimics gluten, improving texture. Beyond food, xanthan gum appears in non-food items. It is found in cosmetics, pharmaceuticals (as a suspension agent), and industrial applications like oil drilling fluids, where it thickens drilling mud.
Is Xanthan Gum Safe?
Xanthan gum is generally recognized as safe (GRAS) by major food safety authorities, including the U.S. Food and Drug Administration (FDA). This classification indicates that it is considered safe for consumption when used within typical food levels. The FDA approved its use as a food additive in 1968, with no specified limitations on the amount a food product can contain.
Consuming excessive amounts, typically over 15 grams per day, may lead to digestive discomfort like bloating, gas, abdominal pain, or diarrhea, primarily due to its high fiber content. Individuals with pre-existing digestive conditions like Irritable Bowel Syndrome (IBS) or Inflammatory Bowel Disease (IBD) might experience mild intolerance.
Allergic reactions to xanthan gum are rare. However, they can occur, particularly in individuals with severe allergies to corn, soy, or dairy, as these ingredients can be used in its fermentation. Inhaling xanthan gum powder has also been linked to respiratory irritation and flu-like symptoms in occupational settings.
Tips for Using Xanthan Gum
When incorporating xanthan gum into home cooking or baking, use very small quantities due to its potency. A common starting point is about 1/8 to 1/4 teaspoon per cup of liquid for thickening. Using more than this can result in an overly gummy or slimy texture.
To prevent clumping and ensure proper dispersion, it is best to blend xanthan gum with a small amount of oil or whisk it thoroughly into dry ingredients before adding liquids. For liquids, an immersion blender or standard blender can help achieve a smooth, lump-free mixture, as it gums almost instantly upon contact with liquid. In gluten-free baking, xanthan gum is especially useful for providing the elasticity and binding properties that gluten typically offers.