Purpose of Xanthan Gum

Chances are, you have recently eaten or encountered a fermented corn syrup known as xanthan gum. Manufactured at biochemical companies in China, Switzerland and the United States, this trendy substance is listed as a "natural thickener" in health food products and recipes. It comes in powdered form for over-the-counter consumption but is also used as a liquid emulsifier in various industrial settings. Found in products from pet food to sunscreen to ceramic glazes, xanthan gum is a multipurpose additive.

Baked Goods and Pasta

• Xanthan gum makes gluten-free breads edible and even enjoyable.

  Xanthan gum is popular in products for people with allergies to gluten, found in wheat, rye and barley. Books have been written on how to make gluten-free baked goods and pasta using xanthan gum for substance and texture. For your own supply of powdered xanthan gum, go to a health food or nutritional supplement store. Look in the baking section. Expect to pay $10 to $15 for half a pound, at the time of publication. It should be used sparingly -- 8 oz. is a lot of xanthan gum.

Meat and Meat Substitutes

• Holiday birds are more tender with injections of xanthan gum.

  Xanthan gum is often the binding agent that holds processed meat together. Added to brine as a stabilizer, it helps retain moisture and prevent sedimentation during extended processing. In 1988, a patent was issued in the United Kingdom as well as in the United States to allow xanthan gum to be injected directly into fresh beef, pork and poultry as a tenderizer. Xanthan gum is also combined with guar gum to achieve a softer gel texture in soy products used as meat substitutes, especially for vegetarians who cannot eat gelatin.

Dairy Products

• Xanthan gum, manufactured from corn sugars, makes margarine seem more buttery.

  Read the ingredients on ice cream and yogurt, especially on those sold in health food stores or gourmet markets, and you are likely to find xanthum gum. Even those who make their own gourmet ice creams may rely on xanthan gum for a creamy, homemade texture. Xanthan gum is used to add body or simulate the texture of milk fat in low-fat or fat-free products such as soy cheese, sour cream, cheese spreads and low-calorie margarine.

Salad Dressings, Syrups and Marinades

• Those who insist that oil and vinegar don't mix have never tried xanthan gum.

  From chocolate syrup to barbecue sauce to vinaigrette, condiments with a creamy texture have likely had xanthan gum added for the purpose of helping flavor additives adhere to your food. If you want to mix two substances together and have them stay mixed so that they don't have to be shaken up each time before pouring, xanthan gum is the magic ingredient.

Cosmetics

• The creamy part of cold cream is most likely xanthan gum.

  The ubiquitous xanthan gum is likely to be present in anything you spread on your skin or in your hair. Foundation makeup, lotions, lip balm, shampoo, gels and conditioners may all have been stabilized in the factory with the smooth texture of xanthan gum. Added in such small amounts that it has no taste or smell, some European manufacturers even use xanthan gum to improve the texture of toothpaste and breath-freshening tablets.

Industrial Uses

• Xanthan gum excels at keeping oil derricks running smoothly.

  Xanthan gum is such an effective thickening agent that it can increase the viscosity of ordinary water to the consistency of motor oil, which can then be used to lubricate pumps and other equipment on oil wells. Water used as a cooling agent for machinery is also more effective with liquid xanthan gum added. A company in Switzerland markets its xanthan gum as an additive for paints, cleaners and inks. It is soluble in both hot and cold water and will not break down even when frozen and thawed or kept at extremely hot temperatures.