Xanthan

Xanthan is a polysaccharide produced by bacteria of the genus Xanthomonas. It is obtained from sugar-containing substrates and is known as a food additive under the E number E 415. Xanthan serves as a flavour-neutral thickening and gelling agent, binds water and retains moisture in foods, thereby improving texture and stability while also acting as a source of dietary fibre.

Properties

Xanthan takes effect without needing to be heated. In products such as ice cream it improves freeze-thaw stability and reduces the formation of ice crystals. In aqueous solutions it forms a stabilising consistency with thermoreversible gel properties. In 2003, worldwide annual production stood at around 20,000 tonnes.

Use in Food Preparation

In molecular cuisine, xanthan thickens liquids. It is found in jams, sauces, ketchup and mayonnaise. In gluten-free baked goods it improves kneadability and volume, increases the elasticity of doughs and delays bread going stale, which helps to reduce food waste. It is also used in cosmetics and medical products.

Nutritional Aspects

Xanthan is plant-based and organically certified in accordance with the EU Organic Regulation. As it is not metabolised by the body, it is considered calorie-free and contributes to a feeling of fullness. Intolerances are rare; however, people with a soy allergy should still exercise caution. For egora, xanthan can serve as an ingredient that helps to ensure the quality of culinary creations.