Xanthan gum is a polysaccharide that is commonly used as a food additive and thickening agent. It is produced through the fermentation of sugars by a bacterium called Xanthomonas campestris.
Xanthan gum is frequently used in gluten-free baking as a substitute for gluten, a protein found in wheat and other grains. It helps provide structure and elasticity to gluten-free baked goods. However, it's important to note that xanthan gum cannot be directly substituted for flour. It is typically used in conjunction with gluten-free flours to mimic the properties of gluten in recipes.
Apart from gluten-free baking, xanthan gum has a wide range of uses in the food industry. It is commonly used as a thickening and stabilizing agent in a variety of products such as sauces, dressings, soups, and ice creams. It helps improve the texture, prevent separation, and enhance the shelf life of these products. Xanthan gum is also utilized as a binding agent in gluten-free pastas and as a suspending agent in beverages to prevent sedimentation.
Outside of the food industry, xanthan gum can be found in various personal care products such as toothpaste, lotions, and creams. It helps provide a smooth and consistent texture to these products.
Overall, xanthan gum is a versatile ingredient that is primarily used for its thickening, stabilizing, and binding properties.