Unraveling the Magic of Food Additives like Xanthan Gum

There are a variety of food additives that play a versatile role in modern cooking. Some of them like xanthan gum are a true marvel based on the possibilities they open up for even the most regular of dishes.

We consume many a food additives without even being aware of it. We may not even have heard the names at times, but they are quite common in most of the foods we eat. Let us take xanthan gum for instance.

 

Most people have no idea what it is or what effect it has on the foods and drinks they consume. However, the use of this powder is growing in popularity and becoming a common ingredient in many dishes. Following are some of them:

• The most prevalent use of xanthan gum is in gluten-free cooking. Adding this powder will mimic the elasticity, fluffiness and most importantly, the stickiness of gluten in the recipe. It makes it possible for gluten-free doughs to bind, rise and retain the desired shape. Thus, people who are on a gluten-free diet can continue to enjoy baked delights and other regular food items.
• Xanthan gum is often used as a substitute for egg yolks and even egg whites. Sticking to a vegan or low-calorie lifestyle becomes easier as this food additive will work as a thickening agent while making it vegan, low fat and healthier as well.
• The same powder is also added to many recipes to keep the ingredients from separating. For instance, it will allow oil to mix well with the other ingredients in sauces and salad dressings. It works to stabilize the mixture, but should not be considered as an emulsifier.
• Then again, it works well to give a smooth texture to ice creams apart from helping thicken soups, syrups, creams and fruit juices.
• Xanthan gum is known to trap air bubbles and stabilize foam. Therefore, it can be used to create foam and add a unique feel to certain dishes.

Therefore, xanthan gum is a popular and common thickening, suspending and stabilizing agent. The white color and neutral taste adds to its potential usage as it will not alter the tone or taste of the dish in any manner.

The food powder is easy to use as well. It mixes well in liquids by simple stirring - irrespective of the temperature – and the effect can be perceived immediately. The proportion will depend on the recipe and the consistency desired. A simple rule of thumb – the more the xanthan gum is used, the thicker will the sauce/soup become. Generally, half to a full teaspoon should suffice.

In sum, the versatile xanthan gum works well to improve the consistency, texture, appearance of many foods.

Then there is tara gum – a hydrocolloid that can be used as a thickener, stabilizer, gelling, foaming and emulsifying agent to improve both the viscosity and texture of certain foods. Food manufacturers use it regularly in baked goods, dairy products, jams, jellies, ice creams, meat and even beverages.