Xanthan gum
Xanthan Gum
Xanthan gum (/ˈzænθən/) is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from a range of simple sugars using a fermentation process.
Etymology
The name derives from the strain of bacteria used during the fermentation process, Xanthomonas campestris.
Uses
Xanthan gum is used in a wide variety of foods for a number of important reasons, including emulsification, stabilization, and thickening. It is also used in industrial applications such as drilling fluids and enhanced oil recovery.
Food
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
Industrial
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.
Health Effects
In human medicine, xanthan gum is also used as a bulk laxative and as a saliva substitute for people with dry mouth conditions.
See Also
- Polysaccharide
- Emulsifier
- Stabilizer
- Thickening agent
- Xanthomonas campestris
- Guar gum
- Locust bean gum
External links
- Medical encyclopedia article on Xanthan gum
- Wikipedia's article - Xanthan gum
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