Even though it sounds strange and the E-number (415) might be intimidating, this thickener is of natural origin \u2013 it’s obtained by fermenting (cultivating) Xanthomonas campestris bacteria, and the gum gets its name from the bacteria.<\/p>\n
What can you do with i<\/strong>t<\/strong>?<\/strong><\/p>\n Xanthan gum thickens (swells in liquid), binds (forms a film, glues together), gels, stabilizes, prevents separation or layering, helps evenly disperse solid particles in liquid, prevents moisture evaporation, and improves adhesion. Here’s how these properties can help you in the kitchen: <\/p>\n <\/p>\n Usag<\/strong>e<\/strong> and dosage. As a gluten substitute \u2013 \u00bc – \u00bd tsp per cup of flour, or up to 2% concentration of the total mass, depending on the recipe. In gluten-free products, especially those made from yeast dough, it’s recommended to add it together with guar gum: xanthan provides elasticity, while guar gum ensures greater volume and a better (less tough) texture. If the amount of eggs and\/or fats in the product also needs to be reduced, it’s recommended to add gum arabic as well. <\/p>\n Do not use if you have allergies or intolerance. Suitable for vegans. Suitable for people with gluten, soy, corn, or dairy intolerance. <\/strong><\/p>\n <\/strong><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Even though it sounds strange and the E-number (415) might be intimidating, this thickener is of natural origin \u2013 it’s obtained by fermenting (cultivating) Xanthomonas campestris bacteria, and the gum gets its name from the bacteria. What can you do with it? Xanthan gum thickens (swells in liquid), binds (forms a film, glues together), gels, […]<\/p>\n","protected":false},"featured_media":11741,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[139],"product_tag":[],"class_list":["post-11739","product","type-product","status-publish","has-post-thumbnail","product_cat-spices","first","instock","taxable","shipping-taxable","purchasable","product-type-variable"],"acf":[],"_links":{"self":[{"href":"https:\/\/manasgarsas.lv\/en\/wp-json\/wp\/v2\/product\/11739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/manasgarsas.lv\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/manasgarsas.lv\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/manasgarsas.lv\/en\/wp-json\/wp\/v2\/comments?post=11739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/manasgarsas.lv\/en\/wp-json\/wp\/v2\/media\/11741"}],"wp:attachment":[{"href":"https:\/\/manasgarsas.lv\/en\/wp-json\/wp\/v2\/media?parent=11739"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/manasgarsas.lv\/en\/wp-json\/wp\/v2\/product_brand?post=11739"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/manasgarsas.lv\/en\/wp-json\/wp\/v2\/product_cat?post=11739"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/manasgarsas.lv\/en\/wp-json\/wp\/v2\/product_tag?post=11739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\n<\/strong>To prevent xanthan from forming lumps, it needs to be added correctly. For use in doughs, it’s best to mix it into the dry (flour) mixture before adding liquid. To add to liquids (e.g., a drink or salad dressing), it’s recommended to stir the liquid to create a vortex, then add the powder, mixing it in quickly. <\/p>\n
\nAs a thickener \u2013 a knife tip to \u00bc tsp per 1 cup of liquid. <\/p>\n
\nIn large doses, it can have a laxative effect \u2013 you shouldn’t consume more than 7-15g of xanthan per day (depending on body weight). Since xanthan is a fiber, it can cause bloating in infants and people with a more sensitive digestive system; therefore, it is not recommended for children under 1 year of age, or for those who experience increased bloating after consuming a lot of fiber.
\nProper<\/strong>ties.<\/strong>
\nDoes not change the taste of the product\/food. Clear, transparent (does not create cloudiness). Dissolves in both hot and cold water. Works and is stable in both acidic and salty environments, not degraded by enzymes (e.g., when adding fresh kiwi or pineapple). Practically does not lose its properties even when heated, frozen, and thawed, or in mixtures with milk (calcium). Pseudoplastic \u2013 becomes “thinner” when shaken, and regains its original thickness when the mass stops moving. Creates pleasant textures. Economical \u2013 effective even in very small doses.
\nComp<\/strong>ared to other gu<\/strong>ms<\/strong>, xanthan is:
\n– the most elastic, stickiest
\n– the most effective \u2013 requires the smallest amount
\n– the most widely applicable \u2013 effective when freezing-thawing and heating, minimally affected by other substances (salt, sugar, calcium, acidity, enzymes, etc.)
\n– the clearest, most transparent
\n– the most neutral in taste
\n– the most suitable for improving elasticity in flour mixtures, especially in yeast doughs and gluten-free pastries<\/p>\n