{"id":21214,"date":"2023-03-09T19:33:29","date_gmt":"2023-03-09T11:33:29","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=21214"},"modified":"2023-10-17T19:13:50","modified_gmt":"2023-10-17T11:13:50","slug":"what-is-xanthan-gum-and-its-substitutes","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-additives\/what-is-xanthan-gum-and-its-substitutes\/","title":{"rendered":"What Is Xanthan Gum And Its Substitutes?"},"content":{"rendered":"\n
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Many polysaccharides from plants, seaweed, carrageenans<\/a>, and microorganisms are used as natural or modified food additives. Xanthan gum, also called corn sugar gum, is an example of polysaccharides produced from microorganisms. It is produced by aerobic fermentation of Xanthomonas campestris, a bacterium found on the leaves of the Brasica vegetables<\/em> like cabbage. Xanthan gum and the majority of its substitutes are hydrocolloids. Hydrocolloids serve as gelling agents, thickeners, fat replacement agents, fiber sources, emulsion stabilizers, suspending agents, emulsion stabilizers, and processing aids.<\/p>\n\n\n\n

Bacterial gums have properties that are also useful in pharmaceutical, and other similar fields. <\/p>\n\n\n\n

Xanthan gum was discovered by a team of researcher at the United States Department of Agriculture (USDA) in 1963. And commercialization started during the late 1960s. In 1968, it was approved for use as a safe ingredient in food. Today, xanthan gum is a very common ingredient in food.<\/p>\n\n\n\n

It is used in a wide range of food products such as salad dressings, sauces, instant soups, canned foods, and dairy products. The pH range of a solution containing 1% xanthan gum is 6.1 to 8.1. And solutions act like a complicated web of intertwined rod-shaped molecules. <\/p>\n\n\n\n

Health-wise, xanthan gum is a popular option for people who love consuming baked products. It does not contain gluten or carbohydrates. Hence, it is a keto and gluten-friendly option in breads and other baked goods.<\/p>\n\n\n\n

In this post, we’ll discuss xanthan gum in detail, including its composition, manufacturing process, functions in food, as well as its substitutes.<\/p>\n\n\n\n

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