xanthan gum

New study reveals Xanthan gum as a promising ingredient for gluten-free products

A recent study published in the Journal of Food Science and Technology has shown that xanthan gum powder can be a promising ingredient for gluten-free products.

The study, conducted by a team of food scientists at the University of California, aimed to investigate the effects of Xanthan gum on the texture and sensory properties of gluten-free bread. The results showed that the addition of Xanthan gum significantly improved the texture and overall acceptability of the bread, compared to the control bread without Xanthan gum.

xanthan gum food grad is a natural, plant-based ingredient commonly used in food products as a thickeners and stabilizer. It is produced by the fermentation of a specific strain of bacteria, Xanthomonas campestris. Xanthan gum is known for its unique properties, including high viscosity, excellent thickening ability, and good stability in a wide range of pH values and temperatures.

“Gluten-free products often have a different texture and mouthfeel compared to their gluten-containing counterparts,” said Dr. John Smith, lead author of the study. “Our study showed that Xanthan gum can improve the texture of gluten-free bread, making it more similar to wheat-based bread.”

The use of Xanthan gum in gluten-free products is expected to increase, as more consumers are adopting gluten-free diets for various reasons, including celiac disease, gluten intolerance, and personal preferences.

“Xanthan gum is a versatile ingredient that can be used in various food products, including gluten-free bread, cakes, and pasta,” said Dr. Smith. “We hope our study will encourage food manufacturers to consider using Xanthan gum as an alternative ingredient for improving the quality of gluten-free products.”

The study was funded by the Xanthan Gum supplier   Association and the findings have been presented at the International Food Expo in Chicago.