Xanthan

Origin

Xanthan gum is a polysaccharide produced by the fermentation of carbohydrates (such as glucose or sucrose) by the bacterium *Xanthomonas campestris*. It was discovered in the 1960s by Allene Rosalind Jeanes and her team at the USDA's Northern Regional Research Laboratory. The bacterium is cultured in a nutrient-rich medium, and the xanthan gum is then recovered by precipitation with isopropyl alcohol, dried, and milled into a powder.

Usage

Xanthan gum is widely used as a thickening and stabilizing agent in the food industry. It is effective at low concentrations (typically 0.1-1%) and provides a high viscosity even at low concentrations. It is also stable over a wide range of temperatures and pH levels. Common applications include salad dressings, sauces, dairy products, bakery products, beverages, and gluten-free foods. In gluten-free baking, it acts as a gluten substitute, providing structure and elasticity to the dough. Beyond food, xanthan gum is also used in cosmetics, pharmaceuticals, and industrial applications such as drilling fluids.

Side Effects

Xanthan gum is generally considered safe for consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 'not specified', meaning that at the levels used in food, it does not pose a health risk. Some individuals may experience gastrointestinal discomfort, such as bloating, gas, or diarrhea, particularly with high intakes (above 15 grams per day). There have been some concerns regarding infant formula thickened with xanthan gum, as it may cause necrotizing enterocolitis in premature infants. However, this is not a concern for the general population at typical consumption levels.