Xanthan gum - what is it? Food additive Е415: properties, application

Xanthan gum - what is it? Xanthan or food stabilizer E415 from the category "food thickeners" is a chemical natural compound that is used in cooking as a thickener, gellant and stabilizer. The compound is perfectly soluble in milk, in water, sugar and salt solutions.

The use of food stabilizer in cooking

• When the xanthan is added to the stuffing, the product becomes more elastic and viscous.
• The structure of the finished product is stable and plastic.
• When heat treatment and long-term preservation of the finished product reduces the loss of moisture.
• Food thickeners are used for cold and hot ingredients.
• Allows to give the dish a creamy taste.

The main difference of xanthan gum from most starches is that it works not only with hot, but also with cold dishes, it allows you to apply gum in sauces with cool ingredients.

Xanthan gum, stable at temperature fluctuations, effectively works in hydrochloric, alkaline solutions, even in acid solutions. Withstands the freezing / defrosting cycles, is an excellent substitute for gluten in the case of ensuring the elasticity of the product.

In the molecular kitchen, the gum is widely used for spherification, that is, if necessary, produce a product with suspended solids in the liquid. Does not change the taste, is used to thicken the sauce, to inhibit gases in the liquid, to prevent liquefaction of jelly-like products, to stabilize emulsions and to make a stable foam.

Xanthan is also widely used in ice cocktails: the drink acquires a creamy texture, and ice pieces are better distributed into liquids.

Thickener for sour cream and mayonnaise

In the production of food, E415 is used in the manufacture of mayonnaise, sauce, sour cream. Great importance is given to the form, the consistency of the products: they must be homogeneous, pasty, the consistency must be preserved for the entire shelf life of the product. Some products have a shelf life of 4 months or more.

Xanthane gum helps to achieve such results. An excellent thickener for sour cream and mayonnaise, E415 has high connectivity, is resistant to temperature changes, to the effect of various enzymes.

Sour cream and mayonnaise with the use of a stabilizer have an excellent viscosity, independent of the temperature difference. In this case, the gum completely replaces the starch, which is added in the classic preparation of the products, which makes the taste more rich and aromatic. Xanthan gum forms the basis of the body of the product, so it remains stable, despite the temperature changes.

Xanthan gum: composition and origin

But what does this substance consist of? Xanthan gum - what is it actually? Thanks to the bacterium canthomonas campestris - a derivative of xanthan - this product got its name. The bacterium consumes sucrose and ferments it into a dense mass. The mass is subsequently processed into a powder. Since for the bacterium the polysaccharide serves as a protection against drying, xanthan is widely used in cosmetology to moisturize the skin.

Xanthan gum was first produced in the 1950s in the USA. Entered into the retail market in the mid-1960s, in 1969 it began to be used for food. Gum can be obtained in various ways. Initially, it was made from lactose as a by-product obtained in the production of cheese. Subsequently, the gum began to be obtained from corn, soybean, wheat.

Innovations in the application of xanthan gum

Xanthan gum - what is it and how is it used in the molecular kitchen? Chef Ferran Adrian used xanthan gum in molecular gastronomy in order to "suspend" dense substances in the liquid. In 2005 he became famous for his dish "Melon with ham": a transparent hamonomy made of ham with bright melon spheres.

In 2006, Adrian, with the help of xanthan, created the "Oyster with Cava" dish, which was served in the Spanish El Celler De Can Roca, which for several years has been among the five best restaurants in the world.

Spherical olive - a classic of the molecular cuisine of chef F. Adria - an example of reverse spherification. Xanthan gum is used here as a sealant of olive juice, which is enclosed in spheres.

In the dish "Bubbles from lychee" xanthan gum is a stabilizer. It combines with white egg powder, resulting in the formation of stable original bubbles.

The use of xanthan in dietary nutrition

Food thickeners, in particular xanthan gum, are used in the diet of people who suffer from food and allergic intolerance. In low-calorie dishes, xanthan is used to improve taste and consistency. E415 is used in the production of gluten-free flour, adds softness and elasticity to the product. For people with dysphagia, a rare disorder that involves difficulty in swallowing, gum is used in cooking because of its viscosity. On the basis of ksanitanoj gums make a cream of vegetables, meat, fish, fruits.

Properties of xanthan gum

The appearance of the product is transparent, as a result of which air bubbles are easily formed.

The taste is rich, creamy.

Despite the fact that xanthan gum is also used to stabilize frozen ingredients, there is no need to freeze it.

Xanthan has a thixotropic property: it becomes less viscous if mixed. It does not become liquid.

Xanthan is widely used not only in cooking, but also in cosmetology, medicine, in the production of paint and varnish materials, hygiene products, and in the processing of petroleum products.

Xanthan gum. Influence on the human body

Xanthan gum - what is it and how does its use affect the human body? It is a ballast product that the body does not digest. There is no evidence of the negative impact of E415 on the human body.

The conducted studies showed the absence of any influence on human health when using xanthan gum. Because xanthan is a product of natural origin, it was given a minimum level of safety. However, experts speak of possible manifestations of flatulence in the case of using this product in large quantities.

In this case, xanthan, because of its low allergenicity, is acceptable for use in dietary and infant nutrition.