Ever wondered what makes your favorite salad dressing perfectly thick, or your gluten-free bread hold together? The secret often lies in a fascinating ingredient called xanthan gum.
Xanthan gum is actually created by a tiny, harmless bacterium called Xanthomonas campestris. These bacteria ferment sugars, similar to how yeast makes bread, producing a slimy, sticky substance that we then dry and mill into a fine powder.
So, why do we use it? It’s all about texture! Xanthan gum is an incredible thickener and stabilizer. It can turn a watery liquid into a thick sauce, or keep ingredients from separating, like oil and vinegar in salad dressing, ensuring a smooth, consistent experience every time.
You’ll find xanthan gum in so many everyday products: salad dressings, sauces, ice cream, gluten-free baked goods, and even some cosmetics! It helps give these products the perfect feel, taste, and shelf life we expect.
It’s widely used and considered safe for consumption, just another amazing tool in the world of food science, helping to make our food delicious and consistent.