Xanthan gum

Xanthan gum is a polysaccharide used as a food additive and food binding agent. It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.

Preparation

The polysaccharide is prepared by innoculating a sterile aqueous solution of carbohydrate(s), a source of nitrogen, di-potassium monohydrogen phosphate, and some trace elements. The medium is well-aerated and stirred, and the polymer is produced extracellularly into the medium. The final concentration of xanthan produced is about three to five percent by weight. After fermentation over about four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol and dried and milled to give a powder that is readily soluble in water or brine.

History

It was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture. It was brought into commercial production under the trade name Kelzan in the early 1960's. (see references below) It was approved for use in food in 1969 as it is considered a safe food additive in the USA, Canada and Europe.

Uses

One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In other words, it is used to thicken or bind foods. It is used in foods such as:

• salad dressing - it acts as an emulsifier
• frozen foods such as ice creams (especially dairy-free ones); it helps to create that creamy texture
• some gluten-free products as a binding agent (such as gluten free tortillas and other gluten-free baking products). Because wheat or gluten is omitted in these products, xantan gum acts as the binding agent instead.
• egg substitutes
• toothpastes- helps to bind the product so that it has its thick gel like consistency.

Xantan gum is also used in the oil industry to thicken drilling fluids. And in cosmetics, xanthan gum is used to for certain products to help gel them as well as for its thickening properties.

Allergies to Xanthan gum

As with any food and food agent, there are people who are allergic to xanthan gum. Complaints have included intestinal gas and diarrhea.

Also, xanthan gum is produced by a bacterium that is fed corn to grow. Thus, it is recommended that those who have strong allergies to corn avoid foods that contain xanthan gum.

References

• Wikipedia.org
• Davidson, Robert L., ed., Handbook of Water-soluble Gums and Resins, McGraw Hill (1980) ISBN 0-07-015471-6.
• Whistler, Roy, L, and BeMiller, James N., eds Industrial Gums: Polysaccharides and their Derivatives Academic Press (1973) ISBN 0-12-746252-x.

External links

• Xanthan Gum, by J. Flores Candia & W. Deckwer, Encyclopedia of Bioprocess Technology, John Wiley & Sons Inc (1999)
• Xanthan Gum, by Martin Chaplin, accessed Dec 2007
• X Is for Xanthan Gum, by Lynn A. Kuntz, Food Product Design, June 2007
• VanZan® Xanthan Gum, by R.T. Vanderbilt Co Inc, Sep 2007