Substitute For Xanthan Gum

Xanthan gum, food additives and stabilizers, may cause allergic reactions, especially those who have corn allergy in some people. In this case, alternatives such as guar gum, gum arabic, locust bean gum, gum tragacanth, carrageenan, xanthan gum can be used for food thickening and stability.
Xanthan gum is a widely used food additive, which, rape Xanthomonas strains fermented glucose and / or sugar production. The bacteria responsible for the production of this plastic comes from the name of Sansen. Chemical, xanthan gum is a polysaccharide of a long-term three different sugar chains. Its structure is more or less similar to cellulose, in addition to the three-sugar side chain. To be more precise, xanthan gum ingredients are glucose, glucuronic acid and mannose.
This food additive is a powder, it is easy to dissolve in water and brine. One of the characteristics of xanthan gum is a small amount required to obtain the required thickening (one percent). Processed foods add about 0.5% of the chewing gum. The number of xanthan gum depending on the desired thickness can be reduced by approximately 0.3 – 0.4%. In addition, it is stable even when exposed to a wide range of temperature and pH, which is not in the other gums. Let’s discuss the brief use of xanthan gum and what is this gum alternatives.
The use of xanthan gum
Bacterial strains in the production of xanthan gum, research showed that this is not suitable for human consumption harmful. Commercial, it was used as a stabilizer, emulsifier, thickener, combined with the agent, dairy products, soy sauce, salad dressing to prepare. Xanthan gum formulation is ideal for people who are sensitive to gluten, soy, eggs, dairy products. Some people like to be added to prevent the formation of ice crystals in ice cream, has been a pleasant texture. Toothpaste and cosmetics, xanthan gum as a binder component, to prevent their separation. In simple terms, it is in the gel-like characteristics of the product, you need to use.
The alternatives of xanthan gum
Xanthan gum has a variety of uses of different products, some people report allergic reactions to food stabilizer. Those who are sensitive to corn and corn based products is higher in the risk of allergy symptoms reflect the xanthan gum. Shown a number of conditions, including headache, diarrhea, a temporary increase in blood pressure, abdominal pain. For the case of allergic, you can substitute for xanthan gum in a specific amount. The following is xanthan gum, you might consider using the popular gluten-free and dairy free recipes list of alternatives:
Gum arabic
Gum arabic is a natural food stabilizer, which is derived by the different types of acacia tree sap. Because it is obtained from the acacia tree, it is also known as gum arabic. And xanthan gum, which contains the glycoprotein in addition to the polysaccharides. Gum Arabic is a colorless, odorless, soluble in water. Low viscosity, emulsification, the adhesive properties of gum arabic, in baked goods, beverage emulsions, meal replacements, cereal, snacks, desserts paint excellent ingredients. In addition to food processing units, it has been used in various industrial applications such as inks, paints, glues, and textiles.
Guar gum
Also known as Guarani, guar gum is a polysaccharide containing mannose and galactose sugar. All of xanthan gum substitute, it is a preferred. Basically, it is a powder-like cluster beans or guar endosperm. Production of guar gum, beans dehusked, shielding, and then ground to form a fine or coarse powder. Be used as a thickener such as xanthan gum, guar gum, stabilizers, plasticizers in the dairy, bakery, meat items, frozen foods, sauces, salad dressings, and cosmetics.
Plastic yellow Achillea plastic
Of gum tragacanth or simply tragacanth is a tasteless, odorless, water-soluble polysaccharides, astragalus plant sap. It is used as a stabilizing agent and the texture additives, processed food, beverages, salad dressing. However, the plastic yellow Achillea plastic yellow gum xanthan gum and other substitutes compared to less application in the food industry. On the contrary, it is widely used in pharmaceutical and other manufacturing.
Carrageenan
Carrageenan is an alternative to xanthan gum, which is obtained from red algae, Irish moss. Carrageenan is a plant-based products, many people choose it, rather than using gelatin (animal-based food additives). It is widely used in dairy products, soy milk, alcoholic beverages, ice cream, desserts, diet soft drinks, soup, and jelly. The carrageenan Although the business of powder on the market at home boiling Irish moss is about 30 minutes.
Locust bean gum
Locust bean gum or carob gum is a polysaccharide, mannose backbone and galactose side chains. Bean seeds from the beans, can be dissolved in hot water and cold water. Commercial, locust bean gum is provided in the form of white or yellowish-white powder. It is usually used as a thickener, stabilizer, gelling agent, cheese, ice cream, fruit preparations and salad dressings. The gum that existing supporters, increase dietary fiber, increase the calorie count. However, there are conflicting data security and the use of locust bean gum.
Xanthan gum and its alternatives is an important part of many food processing projects to provide them with the desired texture, and increase the palatability of such products. In fact, the various components of the food will be separated in the case of xanthan gum and its alternatives. However, these food additives, the chemical nature of their composition and side effects, prior analysis, introduced in the diet menu. Read on to learn the risk of food additives and preservatives.
Although some people experience allergic reactions of the xanthan gum, and other unusual list of symptoms after the ingestion of xanthan gum substitute. Therefore, food security depends on individual sensitivity to specific food additives. Safety precautions, it is always better to understand the product, in order to minimize possible health risks and complications.
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