Xanthan Gum: Gluten-Free Binder That Thickens with Just 0.5 %
A corn-sugar-fermented powder that turns watery batters into elastic dough and stabilises salad dressings at ≈ 0.2–0.5 % by weight.
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What Is It?
Xanthan gum is an **exopolysaccharide** made by the bacterium *Xanthomonas campestris* grown on corn glucose. After fermentation the gel is dried and milled into a white powder.
Why Use It?
- Replaces gluten structure in breads & cakes
- Suspends spices in sauces, ice-creams & beverages
- Works hot or cold; stable pH 2–12
Typical Dosage
|Purpose|% of total weight|
|---|---|
|Bread crumb elasticity|0.3 %|
|Cake or muffin batter|0.15 %|
|Salad dressing / sauce|0.2 %|
|Smoothies & ice-cream|0.1 %|
Drawbacks
- Excess (>1 %) makes texture **slimy**
- May cause bloating in some people (fermentable gum)
How to Incorporate
Whisk powder into oil or sugar first → avoids clumps; then blend into liquid with high-speed mixer.
Storage Tips
Keep airtight & dry; potency remains ≈ 3 years.
- 1. Xanthan Gum
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