Xanthan gum - what is it? Xanthan or the food stabilizer E415 from the category “food thickeners” is a natural chemical compound that is used in cooking as a thickener, gelling agent and stabilizer. The compound is highly soluble in milk, in aqueous, sugar and saline solutions.
The use of food stabilizer in cooking
- When xanthan is added to the meat, the product becomes more elastic and viscous.
- The structure of the finished product is stable and ductile.
- During heat treatment and long-term preservation of the finished product, moisture loss is reduced.
- Food thickeners are used for cold and hot ingredients.
- Allows you to give the dish a creamy taste.
The main difference between xanthan gum and most starches is that it works not only with hot, but also with cold dishes, this allows the use of gum in sauces with cool ingredients.
Xanthan gum, stable under temperature fluctuations, works effectively in saline, alkaline solutions, even in acidic ones. Withstands cycles of freezing / thawing, is an excellent substitute for gluten in case of ensuring the elasticity of the product.
In molecular cuisine, gum is widely used for spherification, that is, if necessary, produce a product with the suspension of solid particles in a liquid. It does not change the taste, is used to thicken the sauce, to inhibit gases in the liquid, prevents the dilution of jelly-like products, stabilizes emulsions and allows you to make a stable foam.
Xanthan is also widely used in ice cocktails: the drink acquires a creamy texture, and pieces of ice are better distributed in the liquid.
Thickener for sour cream and mayonnaise
In food production, E415 is used in the manufacture of mayonnaise, sauce, sour cream. Great importance is given to the appearance and consistency of products: they must be homogeneous, pasty, consistency must be maintained for the entire shelf life of the product. Some products have a shelf life of 4 months or more.
Xanthan gum helps to achieve such results. An excellent thickener for sour cream and mayonnaise, E415 has a high binding ability, is resistant to temperature changes, and to the effects of various enzymes.
Sour cream and mayonnaise with the use of a stabilizer have excellent viscosity, not depending on the temperature difference. At the same time, gum completely replaces starch, which is added to the classic preparation of products, which makes the taste more saturated and aromatic. Xanthan gum forms the basis of the body of the product, so that it remains stable, despite temperature changes.
Xanthan Gum: Composition and Origin
But what does this substance consist of? Xanthan gum - what is it actually? Thanks to the bacterium canthomonas campestris - a derivative of xanthan - this product got its name. The bacterium consumes sucrose and ferments it into a dense mass. The mass is subsequently processed into powder. Since polysaccharide serves as a protection against drying out for bacteria, xanthan is widely used in cosmetology to moisturize the skin.
Xanthan gum was first produced in the 1950s in the United States. It entered the retail market in the mid-1960s, in 1969 it began to be used as food. Gum can be obtained in various ways. Initially, it was made from lactose as a by-product obtained from the production of cheese. Subsequently, gum began to be obtained from corn, soy, wheat.
Innovations in the use of xanthan gum
Xanthan gum - what is it and how is it used in molecular cuisine? Chef Ferrand Adrian used xanthan gum in molecular gastronomy in order to "suspend" dense substances in liquids. In 2005, he became famous for his dish “Melon with Ham”: a transparent ham xonome with bright melon spheres.
In 2006, Adrian, with the help of xanthan, created Oyster with Cava, which was served in the Spanish El Celler De Can Roca, which has been among the five best restaurants in the world for several years.
Spherical olive - a classic of the molecular cuisine of chef F. Adria - an example of reverse spherification. Xanthan gum is used here as a sealant for olive juice, which is enclosed in spheres.
In the dish "Bubbles of Lychee" xanthan gum is a stabilizer. It combines with white egg powder, resulting in the formation of stable original bubbles.
The use of xanthan in diet
Food thickeners, in particular xanthan gum, are used in the nutrition of people who suffer from food and allergic intolerance. In low-calorie dishes, xanthan is used to improve taste and consistency. E415 is used in the manufacture of gluten-free flour, adding softness and elasticity to the product. For people with dysphagia, a rare disorder consisting in difficulty in swallowing, gum is used in cooking due to its viscosity. Based on xanitan gum, creams are made from vegetables, meat, fish, fruits.
Properties of xanthan gum
The appearance of the product is transparent, as a result of which air bubbles are easily formed.
The taste has a rich, creamy.
Although xanthan gum is also used to stabilize frozen ingredients, freezing is not necessary.
Xanthan has a thixotropic property: it does not become so viscous if mixed. It does not become liquid.
Xanthan is widely used not only in cooking, but also in cosmetology, medicine, in the manufacture of paints and varnishes, hygiene products, and in the processing of petroleum products.
Xanthan gum. Effects on the human body
Xanthan gum - what is it and how does its use affect the human body? This is a ballast product that is not absorbed by the body. There is no evidence of the negative effects of E415 on the human body.
Studies have shown the absence of any effect on human health when using xanthan gum. Since xanthan is a product of natural origin, it has been assigned a minimum level of safety. However, experts talk about possible manifestations of flatulence in the case of the use of this product in large quantities.
At the same time, xanthan due to low allergenicity is acceptable for use in diet and baby food.