If you’ve ever read the ingredients list on packaged food or baked a gluten-free recipe, you’ve likely come across xanthan gum. But what exactly is it, and where does it come from?
The Origins of Xanthan Gum
Xanthan gum is a polysaccharide, a type of complex carbohydrate. Unlike many food ingredients that come from animals or plants, xanthan gum has a more unusual origin: bacteria. Specifically, it’s produced from a strain of bacteria known as Xanthomonas campestris, a bacteria found on the leaf surfaces of green vegetables, including broccoli, brussels sprouts, cauliflower, cabbage, kale, rutabaga and turnip.
The Xanthomonas campestris bacteria are fed sugar derived from corn, wheat, soy, or dairy. Once the sugar is consumed, the bacteria ferment it into a slimy substance, which is then purified, dried, and ground into a fine white powder: xanthan gum.
Let’s break down this procedure:
- The Bacteria: Xanthomonas campestris is the core ingredient. Interestingly, this is the same bacterium that causes black rot on broccoli, cauliflower, and other leafy vegetables.
- The Sugar: The bacteria are supplied with sugars derived from corn, wheat, soy, or dairy. This means that while the final product (xanthan gum) doesn’t contain any of these foods, people with severe allergies may still want to avoid it.
- Fermentation: Just like when yeast turns sugar into alcohol in beer or sparkling wine, the Xanthomonas campestris bacteria turn their food source into a gooey substance.
- Purification and Drying: The resulting substance is then purified to remove anything that’s not xanthan gum. After it’s pure, it’s dried and ground into a powder.
It’s this fermentation process that makes xanthan gum so special. When it’s mixed with liquid, it quickly turns into a gel. This property makes it incredibly useful in a variety of foods.
The final product is a white powder that looks like flour. It’s used as a thickener, stabilizer, and emulsifier in many foods and beverages.
Uses of Xanthan Gum
Xanthan gum has many uses in the food industry due to its ability to stabilize and thicken products. It’s often found in salad dressings, sauces, ice cream, and gluten-free baked goods, among others. In gluten-free baking, xanthan gum helps replicate the elasticity and fluffiness that gluten provides, making for a tastier final product.
Bacteria > Sugar > Fermentation > Purification and Drying = Xanthan Gum
In conclusion, the main source of xanthan gum is bacterial fermentation. Despite its unusual origin, it’s a staple in many foods, particularly those that are gluten-free.
Hanna Marin is a content writer who has been keen in learning about food since a long time. She has devoted her time in knowing the constituents of food and how life can be made better by introducing supplements. Joining hands with Brova.co has brought a phenomenal shift in her life that has created awareness amongst people as well as improved their eating habits.