Xanthan gum (xanthan) - what is it and how to replace it?Xanthan gum (E415)
was first described by a group of researchers from the United States and in the first half of the 60s of the XX century was commercialized in the form of a product called Kelzan. In 1968, xanthan gum (xanthan) as a food additive E415 was approved for use in food production in Europe, Canada and the United States following long-term research.
Xanthan gum, like additives like it, is chemically a polysaccharide. Xanthan is stored by the bacterium Xanthomonas campestris in the course of its life, from which the name of this food supplement comes. This is the same bacterium that causes black rot on broccoli, cauliflower and similar vegetables.
Xanthan gum (E415) is produced by the bacterium Xanthomonas campestris (black rot)
Xanthan gum in water forms a gelThe main beneficial property of xanthan gum
- the ability to obtain rather viscous aqueous solutions by dissolving a very small amount of xanthan. Products containing xanthan gum are pseudoplastic. This term means that a solution of gum, subjected to stirring, shaking or even chewing, temporarily becomes fluid, and again thickens at rest.
Xanthan gum (E415) is used in food production and related industries as a viscosity regulator (for example, in sauces and salad dressings) and a stabilizer (for example, in cosmetics it prevents the separation of components).
Xanthan does not change the color, taste, or smell of foods.
Also in mayonnaise, sauces and salad dressings, xanthan gum helps prevent oil separation by stabilizing the emulsion.
Sour cream and mayonnaise with the use of a stabilizer have excellent viscosity, not depending on the temperature difference. At the same time, gum completely replaces starch, which is added in the classic preparation of products, which makes the taste more intense and aromatic. Xanthan gum forms the base of the product's body, so that it remains stable despite changes in temperature.
Thickener for sour cream and mayonnaise In food production, E415 is used in the manufacture of mayonnaise, sauce, sour cream. Great importance is attached to the appearance and consistency of the products: they must be homogeneous, pasty, the consistency must be preserved for the entire shelf life of the product. Some products have a shelf life of 4 months or more. Xanthan gum helps to achieve these results. An excellent thickener for sour cream and mayonnaise, E415 has a high binding capacity, is resistant to temperature changes, to the effects of various enzymes.
Xanthan gum also inhibits the settling of particulate matter such as spice particles.
When used in refrigerated food and beverages, xanthan, as well as locust bean and guar gums, helps maintain structure during freezing and thawing.
Often, xanthan gum is included in toothpastes to help them stay in shape.
Xanthan can be found in gluten-free baked goods.Xanthan
Is a natural gelling agent
Resistant to enzymes
Easily soluble in water of any temperature
Even a small amount of it gives the dough viscosity.
It goes well with other components of industrial baking - gelatin, pectin, starch, dextrin, etc.
Does not lose the listed qualities even after freezing and subsequent defrostingXanthan gum - effect on the body, harm and benefit!
Xanthan gum is not harmful to the human body. Food supplement E415 is recognized as safe for human health in China, the USA, Canada, Japan, Russia, Ukraine, as well as in Europe and has no restrictions on its use.
Xanthan is insensitive to enzymes and therefore cannot be absorbed by the body.
This is a ballast product that is not absorbed by the body. There is no evidence of the negative impact of E415 on the human body.
Studies have shown the absence of any effect on human health when using xanthan gum. Since xanthan is a natural product, it has been assigned a minimum safety level. However, experts talk about the possible manifestations of flatulence in the case of using this product in large quantities. The use of xanthan in dietary nutrition
Food thickeners, in particular xanthan gum, are used in the diet of people who suffer from food and allergic intolerances. In low-calorie meals, xanthan is used to improve flavor and texture. E415 is used in the manufacture of gluten-free flour, adding softness and elasticity to the product. For people with dysphagia, a rare disorder of difficulty swallowing, gum is used in cooking due to its viscosity. On the basis of xanitan gum, creams are made from vegetables, meat, fish, fruits. Don't experiment with artificially produced food additives on an industrial scale
Xanthan is not easy to find on sale
This substance is not the cheapest substitute for gluten in baked goods.
It is unlikely that it suits everyone because of its resistance to enzymatic effects.
If you do find xanthan gum, have purchased it and have already realized that it does not harm, try to maintain its exact concentration in gluten-free baked goods.
for making bread - ½ - 1 tsp. with a slide
for muffins and biscuits - ¼ -½ tsp.
for cookies - 0 - ¼ tsp.
for muffins - ¼ tsp - 3/4 tsp
for pizza - 1½ - 2 tsp.
This amount of xanthan is calculated for each glass of gluten-free flour or mixture.How to replace xanthan
For those looking to replace xanthan in baked goods several alternative options can be advised
In our opinion, they are safer, but are not inferior to xanthan in baking properties.Ground flaxseed
Along with chia seeds, ground flaxseed is widely used as a vegan source of omega-3 fatty acids, and more recently in gluten-free baked goods. For this purpose, it is better to use only a golden seed. Dark varieties are rich in chlorophyll, which can give a greenish tint to baked goods. Beforehand, flax seeds must be ground and mixed with hot water. The resulting gel-shaped paste is added to the dough according to the recipe, but the volume of the required liquid ingredients must be reduced by the amount of liquid that was used to swell the seeds. This xanthan replacement option works well for bread and biscuit recipes.
o To replace xanthan in bread and biscuits, use a 1: 1 ratio by weight
o Take flaxseed in the formulation in an amount equivalent by weight to xanthan. Then combine the measured amount of flax seed with twice the volume of boiling water (for example, 2 tablespoons of ground flax seed will need 4 tablespoons of boiling water).Chia seeds
Recently popular superfood
Not the cheapest option for replacing xanthan in baked goods, but worth trying
The gel from these seeds not only binds the components of the dough together, but also significantly improves its properties - it retains the required amount of moisture, and also adds fiber to the baked goods
It should also be borne in mind that chia can be slightly weakening, which is quite true for autistic children suffering from chronic constipation.
For all their amazing baking properties, chia seeds, moreover, do not have a pronounced taste and smell, and therefore are not able to influence the taste of the finished dish.
They, like flax seeds, replace xanthan gum in a 1 to 1 ratio by weightAgar agar
Agar-agar, a product of algae processing, is a mixture of agarose and agaropectin polysaccharides, which forms a dense jelly in aqueous solutions. Agar agar is a vegetable substitute for gelatin. Its binding properties and ability to retain moisture can also be used in the preparation of BG dough.
Agar agar will give the dough more elasticity. It will likely require more care and experimentation when working with it, as its high hygroscopicity can make bread and biscuit cakes heavy and overly soaked. Not cheap and not always available (it is better to look in the Internet stores), agar-agar nevertheless has a great advantage - it has neither taste nor smell.
Compared to other fiber-rich all of the above options for replacing xanthan, agar contains the most of it - up to 80%. May be laxative when consumed in large quantities.
o To replace xanthan in baked goods, take 1 tsp. agar agar for each glass of liquid in the recipe. First, it must be dissolved in water, then brought to a boil and cooked (1-5 minutes for powder and 10-15 minutes for flakes).Gelatin
Cheap Natural Animal Gel
It is obtained from the bone and sinewy tissue of animals and fish.
Gelatin has roughly the same properties as the xanthan gum substitutes listed above
It is sold in any grocery store for a penny
To replace it with xanthan, use a 1: 1 weight ratioPectin
Pectin is a plant-derived substance found in nature in vegetables and fruits.
It is a polysaccharide that brings benefits to the human body - it lowers cholesterol levels, cleanses the body of toxins, and also improves metabolism.
Pectin has gluing properties, and therefore is often used in industrial production
It has the E-440 marking and is available either in powder or liquid form
Pectin also improves the properties of the dough, gives it elasticityEgg whites
Whipped egg whites are a natural and inexpensive substitute for xanthan in pancake and waffle recipes. With intensive whipping of the proteins, a protein framework (mesh) is formed that is able to retain air bubbles and give the dough fluffiness at the moment of contact with a hot surface. Egg whites are not a good substitute for xanthan in baked goods recipes. For a delicate protein structure, prolonged heating is destructive. But in those instant recipes (pancakes, pancakes, special types of cookies, etc.), this replacement option should work efficiently, without misfires.Indian plantain seeds
The powder is also used in gluten-free baked goods instead of xanthan gum.
It is rich in fiber, lowers cholesterol and improves bowel movements
Indian plantain seed powder gives the dough elasticity and volume
Use this substance in proportion to flour mixture 1:19Glucomannan powder
It is a sugar obtained from the konjac root, which has been actively used in Asian cuisine for a long time.
Such a sponge-like substance, getting into the human body, absorbs all toxins, and then removes them, that is, it has an absorbing property
Glucomannan also lowers blood sugar and cholesterol levels, stabilizes stools, and is also considered cancer prevention
This powder replaces xanthan gum in a 1: 1 weight ratio
It is a high-quality source of fiber, excellent moisture retention and elasticityArrowroot
This is the name of the starchy substance obtained from the roots of arrowroot
This exotic powder is also successfully used as a binder in gluten-free baked goods.
Put it a little more than xanthan
How much exactly? Over time, you yourself will determine this in practice.What is arrowroot, what is it made of, and how is it used?
However, some people seriously dealing with this problem seriously believe that it is possible not to use all of the above gel-like substancesPectins, gelatin, agar-agar, agaroid, alginates, and other thickeners. CONTENT OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION