Written by: Amanda Golebiewski
Xanthan gum is a common functional ingredient used in food processing. Within the food industry, it can be found in almost all sectors. In recent years, food companies have been veering away from xanthan gum because of rumors of health concerns and if it’s “clean label”. This article will help shed some light on the topic. As a Research & Development Technologist, xanthan gum is very familiar to me but for most people outside of the Food Science realm it may not be as well-known.
History
Xanthan gum was first discovered by Allene Rosalind Jeanes and her team when she worked for the USDA. By 1969, the FDA approved its use in food and was first produced commercially by CP Kelco. Now, CP Kelco has perfected the production of xanthan gum; it has seven different types all of which serve different functions. For example, there is one specifically for toothpaste, animal feed, pharmaceutical, food, etc.
Processing
According to Food: The Chemistry of Its Components (4th ed.) by Tom Coultate, a gum may be defined as a substance that is obtained as a plant exudate, a “flour” made from particular non-cereal seeds, or a bacterial secretion. Xanthan gum is made by the bacterium Xanthomonas campestris. Xanthan gum is considered an extracellular microbial polysaccharide. The bacterium uses it as a means of cell encapsulation, anchoring to its environment, and protection. In mass production, xanthan gum is made through sugar fermentation. Sources of glucose/sucrose, water, and Xanthomonas campestris are stored in large, dark vats to allow for fermentation. After a few days, the xanthan gum is made by the bacteria. It can then be separated from the remaining mixture by precipitation using isopropyl alcohol. The gum is dried and milled to be ready for commercial use. Finished xanthan gum does not contain any living cells of Xanthomonas campestris.
Uses
Xanthan gum has a cellulose-like backbone with its beta- 1,4 linkage and as with all gums, its primary structure has extensive branching. This branching is important because it allows the gum to form junction zones which can trap water. In combination with the actual physical space, xanthan gum can have some charged groups giving it a high affinity for water.
As a whole, xanthan gum is very versatile. It is easy to acquire and depending on the product, the usage rate can be very low. Xanthan gum’s most unique characteristic is that it makes solutions thixotropic or shear thinning. In other words, a thixotropic solution may be quite viscous when it is stationary but once it is agitated in some way, it will become flowable. This is very useful for salad dressings, sauces, and beverages. It allows uniform particle suspension in the product while keeping the product pourable.
Xanthan gum is also very popular in the dairy industry, especially in ice cream. It can be used as an emulsifier and/or stabilizer. Emulsifiers help the air/fat interaction, in this case. Stabilizers are important in ice cream. They help better control the heat transfer during freezing and slow down ice/lactose crystallization. Xanthan gum can help enhance the mouthfeel of low-fat/nonfat ice creams. It contributes to the product’s thickness and can give the product a more comparable experience to full-fat ice cream.
Xanthan gum is becoming increasingly popular in the gluten-free industry. For people who have Celiac’s disease or another type of gluten sensitivity, finding baked goods with a comparable texture to typical breads can be difficult. Gluten is primarily responsible for typical baked goods’ characteristic crumb. Xanthan gum can help gluten-free breads. At a certain percentage, it can help control the water in the batter and lead to a more substantial and similar mouthfeel.
Nutrition/Health
According to the Codex Alimentarius Commission, xanthan gum is an ingredient of non-agricultural origin that may be used in products labelled as organic. Whether or not xanthan gum is a clean label ingredient depends on who you’re asking. At this point, it is up to the company’s discretion. It is not on the unacceptable list of ingredients of major retailers such as Whole Foods, Kroger, and Trader Joe’s.
Xanthan gum is said to have potential health benefits. In 2016, scientists conducted a study in Japan concerning the effects it has on a person’s blood sugar level. It found that the addition of the xanthan gum sol in the food significantly reduced the subjects’ glycemic index after consumption. In 2013, one study found that xanthan gum in combination with a soluble fiber called, beta glucan, may also have the ability to stabilize blood sugar and prevent spiking.
Throughout the years, there have been some negative claims about xanthan gum. Negatively altering gut bacteria, causing intestinal inflammation, and worsening GI conditions are a few examples. However, this is not the case. There have not been enough studies to prove that the consumption of xanthan gum causes any adverse health effects. Unless a person has a prior allergy to xanthan gum, it should not lead to any detrimental consequences.
Final Thoughts
Xanthan gum is an extracellular polysaccharide of a specific strain of bacterium. It is precipitated out of the solution using alcohol and is dried and milled. Its unique primary structure allows it to increase a product’s viscosity while it is static but becomes flowable as soon as shear is introduced. It aids in the texture and stability of ice cream and gluten-free food products. Xanthan gum is very useful in the food industry. It helps create homogenous dressings, thicker low-fat beverages, and smoother ice cream. Overall, xanthan gum may be considered an acceptable clean label ingredient; it all depends on the company. There have not been enough studies to fully claim whether or not it is beneficial or harmful to the human body. It could be considered neutral to most healthy individuals.
Resources
- https://web.archive.org/web/20160712164712/http://www.chemheritage.org/discover/online-resources/chemistry-in-history/themes/public-and-environmental-health/food-chemistry-and-nutrition/jeanes.aspx
- https://www.cpkelco.com/products/xanthan-gum/
- https://books.google.com/books/about/Food_The_Chemistry_of_its_Components.html?id=-kO5CgAAQBAJ
- https://biot409.files.wordpress.com/2014/02/16-dairy-science-and-technology.pdf
- https://www.foodnavigator-usa.com/Article/2017/08/31/General-Mills-hit-with-new-natural-lawsuit-over-xanthan-gum
- https://www.jstage.jst.go.jp/article/fstr/22/1/22_117/_pdf/-char/en
- https://www.nrcresearchpress.com/doi/pdf/10.1139/apnm-2012-0207
- https://www.medicalnewstoday.com/articles/320272#what-is-xanthan-gum-used-for
