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Xanthan Gum is basically a slime secreted by bacteria that is then used in commercial food preparation. You will see it described slightly more appealingly as "a natural carbohydrate derived from corn syrup".
A bacteria called "Xanthonomonas campestris" is added to corn syrup, where it is allowed to ferment. The colonies of bacteria secrete a "polysaccharide" slime. The mixture of bacteria, secretion and corn syrup is then washed in alcohol to put it into solution, then dried and ground. The resultant powder is called Xanthum Gum. Though the bacteria are yellowish, the gum comes out with no colour.
Xanthum Gum is a dry ingredient that is stable at high temperatures and dissolves easily in liquid, whether hot or cold. Commercially, it is used as a stabilizer, thickener, and "suspension" agent to keep things from settling in liquid mixtures, as well as being used in more "solid" items such as ice creams and toothpastes.
You can also purchase it for home use. It can be used in fat-free salad dressings to give them body that would otherwise be lacking. It can also be used as a replacement for gluten in gluten free bread: in the absence of gluten to hold flour molecules together, Xanthum Gum will help bind them together so that they can trap gas from yeast allowing bread dough to rise.
Cooking Tips
In general, per cup (5 oz / 140g) of gluten-free flour, add:
- 1 tsp Xanthan Gum for cakes or cookies
- 2 tsp for breads
History
Xanthan Gum was discovered in the 1950s at the Northern Regional Research Center (NRRC), Peoria, Illinois. It was first produced commercially in 1960, but didn't become available commercially until 1964. It was approved by the American Food and Drug Administration (FDA) for food use in 1969. It was approved for food use in Europe in 1982; it's E number is E415.
Also called:  E415
See Also
Guar Gum, Locust Bean Gum
Other entries for Thickeners
Alginic Acid, Arrowroot, Carrageen, Cassava Flour, Clear Jel, Gelatin, Genugel, Guar Gum, Lecithin, Locust Bean Gum, Lotus Root Flour, Marshmallow Powder, Panade, Pectin, Roux, Tapioca, Xanthan Gum
Related Recipes
Pastry Dough (Gluten Free)
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