Xanthan gum

Xanthan gum is an ingredient commonly used in cooking as a thickening and stabilizing agent. It is a polysaccharide produced by the fermentation of sugars by the bacterium Xanthomonas campestris. It generally appears as a white or slightly yellowish powder that is easy to dissolve in liquids.

Originating from modern biotechnology, xanthan gum was discovered in the 1950s and has since become an essential ingredient in gastronomy to improve the texture and consistency of sauces, dressings, gluten-free products, soups, and desserts. Thanks to its high capacity to form gels and stabilize emulsions, it helps prevent ingredient separation and provides a smooth mouthfeel.

Regarding its nutritional properties, xanthan gum is low in calories and adds no flavor or odor, but it does provide soluble fibers that can benefit digestion. Furthermore, it is suitable for vegan and gluten-free diets, making it ideal for various modern culinary preparations.

In different Latin American countries, xanthan gum is also known as xanthic gum or simply xanthan. Although there are not many popular synonyms, its use is widely recognized in the culinary community for its functional properties.