Ingredient Information

Function

Xanthan gum falls into a class of substances called polysaccharides- substances made of long chains of sugar (glucose). Some polysaccharides can be broken down into sugar by the body, and used for fuel; while others cannot. Those that can be broken down provide calories, and those that cannot are considered fiber sources. Xanthan gum cannot be broken down and is therefore a source of fiber. Xanthan gum is added to foods in small amounts as a thickening agent. This includes use in gravies, sauces and low-fat yogurts. Xanthan gum is also used as a binding agent in gluten-free bread recipes to replace the structure provided by wheat protein.

Other Use and Industries

Xanthan gum is used in many products including textiles, paints, paper, pharmaceuticals, cosmetics, oils and gases. Since Xanthan gum is a very simple, repetitive and non-reactive ingredient that can be used for many purposes without safety concerns.

Health Effects

In high doses, Xanthan gum can cause gas and bloating. It is very effective at low doses; the amounts needed to cause these symptoms would rarely be seen in normal food products. Soluble fiber is heart-healthy because it is digested by bacteria in the gut and becomes a type of healthy fat that fights against hardening of the arteries. Technically, it is a source of soluble fiber, but is used so infrequently, and in such low doses, that the advantages can rarely be seen.

Origins

Xanthan gum is produced by bacteria during a special fermentation process. In the same way that plants produce sugar chains such as starch or cellulose (tree bark, straw), bacteria produces this polysaccharide. The only difference is the connection between the sugar links. The connections formed in the natural production of cellulose and Xanthan gum cannot be broken down by the enzymes in the human intestines.