BEST BEFORE DATE: 16/04/2020
Xanthan Gum is a plant-based thickening and stabilizing agent. It is named
for the bacteria, Xanthomonas campestris, which plays a crucial role in this
description. Technically speaking, xanthan gum is a polysaccharide, which is
just a fancy way to say "a string of multiple sugars." To create
xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a
sugar. The result is a gel that is then dried and milled to create the powder
Xanthan gum has a number of powerful properties. First, it works as an
emulsifier, encouraging liquids that normally don't like one another to mix
together. Second, it works as thickener, increasing the viscosity of liquids
and batters. Third, it can create a creamy texture.
In the world of gluten-free baking, xanthan gum plays the crucial role of
imitating gluten. In baking, gluten is what makes dough "doughy."
It gives the dough elasticity, as well as viscosity. Those properties help to
hold a cookie together while it bakes on a sheet in the oven, and they enable
cakes and breads to hold onto the gas bubbles that form inside them - this
allows them to rise and take shape. Xanthan gum helps replicate these
properties in recipes that do not contain gluten.
Xanthan Gum is an essential ingredient for gluten free baking. It acts as
an emulsifier and a binder, and adds volume to gluten free breads, cookies,
cakes, and other baked goods.