Xanthan Gum Substitute

Xanthan gum is a widely used food additive, which is produced by fermenting glucose and/or sucrose with the bacterium strain, Xanthomonas campestris. The name xanthan is derived from the bacterium that is responsible for production of the gum. Chemically, xanthan gum is a long polysaccharide consisting of three different chains of sugar. Its structure is more or less similar to cellulose, except the trisaccharide side chains. To be more precise, xanthan gum ingredients are glucose, glucuronic acid and mannose.

Xanthan gum is available in powder form, which is readily soluble in water and brine solution. One of the characteristic properties of xanthan gum is that a small quantity is required for making the desired thickening (about one percent). Approximately 0.5 percent xanthan gum is added in processed food products. Depending upon the required thickness of the product, the quantity of xanthan gum can be lowered to about 0.3 - 0.4 percent. Also, it is stable even when exposed to wide range of temperature and pH, which is not so in case of other gums. Let's discuss in brief about xanthan gum uses and xanthan gum substitute.

Uses of Xanthan Gum

Even though strains of bacteria are involved for production of xanthan gum, scientific researches reveal that it is not harmful for human consumption. Commercially, xanthan gum is used as a stabilizer, emulsifier, thickener and binding agent in preparation of dairy products, sauces and salad dressings. Xanthan gum recipes are ideal for those who are allergic or restricted to consumption of gluten, soy, eggs and dairy-based products. Some people prefer to add xanthan gum in ice creams, so as to prevent formation of ice crystals and form a pleasant texture. In toothpaste and cosmetic products, xanthan gum acts as a binder of the ingredients and prevent them from separation. In simpler terms, xanthan gum is used in products that require gel like properties.

Substitute for Xanthan Gum

While xanthan gum has multiple uses in varied products, some people report food allergies to this additive. Those who are sensitive to corn and corn-based products are at a higher risk of manifesting xanthan gum allergies. Some of the allergic symptoms include headache, diarrhea, temporary increase in blood pressure and abdominal pain. In such cases, one can make use of a xanthan gum substitute. Following is a list of the popular substitutes for xanthan gum that you can consider using in gluten free and diary free recipes:

Guar Gum
Also known as guaran, guar gum is a polysaccharide containing mannose and galactose sugars and is a preferable xanthan gum substitute. Basically, it is a powder form of the endosperm of cluster beans or guar beans. For production of guar gum, the beans are dehusked first, screened and then grounded to form fine or coarse powder. Similar to xanthan gum, guar gum is used as a thickener, stabilizer and plasticizer in dairy products, baking, meat items, frozen foods, sauces, salad dressings and cosmetics.

Gum Arabic
Gum arabic is a natural food stabilizer, which is derived from the sap of various species of acacia tree. As gum arabic is obtained from acacia tree, it is also referred to as gum acacia. Unlike xanthan gum, it contains glycoproteins in addition to polysaccharides. Gum arabic is colorless, odorless and highly soluble in water. The low viscosity, high emulsification and adhesion properties make gum arabic an excellent ingredient in bakery products, beverage emulsions, meal replacers and coatings of cereals, snacks and confections. Besides food processing units, gum arabic has been used in various industrial applications like inks, paints, glues and textiles.

Locust Bean Gum
Locust bean gum or carob gum is a polysaccharide having mannose backbone and galactose side chains. It is obtained from the seeds of carob beans and can be dissolved in both hot water and cold water. Commercially, this xanthan gum substitute is available in the form of white to white-yellow powder. It is commonly used as a thickener, stabilizer and gelling agent in cream cheese, ice creams, fruit preparations and salad dressings. Proponents of locust bean gum opine that it increases the dietary fiber of the foods without raising the calorie count. However, there are conflicting data regarding the safety and uses of locust bean gum.

Gum Tragacanth
Gum tragacanth or simply tragacanth is a tasteless, odorless and water soluble polysaccharide produced from the sap of Astragalus plants. It is used as a stabilizer and textural additive in processed foods, beverages and salad dressings. However, gum tragacanth has less applications in food industries as compared to xanthan gum and other substitutes of xanthan gum. On the contrary, it is widely used in pharmaceutical and other manufacturing industries. More on what are processed foods?

Carrageenan
Carrageenan is another xanthan gum alternative, which is obtained from the red algae, Irish moss. Since carrageenan is a plant-based product, many people opt for it instead of using gelatin (an animal-based food additive). It is widely used in diary products, soy milk, alcoholic drinks, ice creams, desserts, diet sodas, soups and jellies. Though carrageenan is commercially available as powder form in the market, one can also make it at home by boiling Irish moss for about 30 minutes.

Xanthan gum and xanthan gum substitutes are important ingredients of many processed food products, and provide the desired texture and edibility of such products. In fact, the individual components of food items will separate in the absence of xanthan gum and xanthan gum substitute. Nevertheless, the chemical properties of these food additives, their ingredients and side effects should be analyzed prior to introducing them in the diet menu. Read to know more on

• Dangers of Food Additives and Preservatives
• Food Safety

While some people may experience hypersensitive reactions to xanthan gum, others manifest unusual symptoms with xanthan gum substitutes. Thus, the safety depends upon the individual sensitivity towards the particular food additive. On the safety note, it is always better to understand the product whether xanthan gum or substitute, so as to minimize the possible health risks and complications (if any).