Organic, powder and more fat substitute for gluten-free baked goods
FAQs about Xanthan Gum for Food
What us Xanthan Gum?
Xanthan gum (E-415) is a polysaccharide made from the fermentation of corn, in the form of a white powder that can be easily dissolved in water. It is added as a natural additive and thickener in the food industry.
What is Xanthan Gum used for?
This ingredient has taken its place in the industry and can be used to:
1. Sauces: It works as a stabilizer in emulsions to give them a much creamier texture.
2. Drinks: It works best in drinks with pieces of fruit or pulp to give body and increase their density. In addition, it prolongs its fresh appearance.
3. Bakery and desserts: It can be used as an egg substitute. Due to its properties, it increases water retention during baking, which generates greater sponginess over time.
4. Dairy products: It acts as a stabilizer and prevents the formation of ice crystals (ice cream).
Can I use xanthan gum instead of cornstarch?
Yes, the two have the same properties and makes it ideal for baked goods, dressings and sauces. The improvement that this gum brings, unlike cornstarch, is that the products can be frozen without causing the separation of the ingredients. This does not happen with cornstarch.
Is xanthan gum gluten free?
This natural product derived from the bacteria that appears on the leaves of vegetables when they darken over time, is ideal for celiacs and people allergic to gluten. It allows for the replacement of gluten-containing ingredients for baking, making it ideal for this group of people.
Can I substitute xanthan gum for arrowroot powder?
Yes, arrowroot has the same properties and is used in the same way as Xanthan. The advantage of using Xanthan gum is that less quantity is required for the same consistency and therefore it is economically viable.