Xanthan Gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say a string of multiple sugars.. To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar.
http://www.bobsredmill.com/xanthan-gum.html
In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough doughy.. It gives the dough elasticity, as well as viscosity.
http://www.bobsredmill.com/xanthan-gum.html
This is a slightly bigger question. Xanthan gum works well in place of gluten (a protein found in wheat, rye and barley that some people cannot tolerate). Xanthan gum helps trap the air bubbles created by leavening agents (baking soda, baking powder, yeast) to allow your breads and baked goods to rise.
http://www.bobsredmill.com/blog/healthy-living/wiw-xanthan-gum/
Xanthan gum is made from corn. You can be sure that the corn is genetically modified and not organic. It is a genetically engineered product that the human body does not know how to process and should be removed from any product that comes in contact with any other living thing.
http://www.wisegeek.com/what-is-xanthan-gum.htm
Part of the problem with xanthan gum is that if it's fermented, then people with allergies to mold could be allergic to it. Also, the unpredictability of the base is a problem. In the comments, corn and cabbage have been mentioned as a base, and I think something else. So part of the problem with xanthan gum is that it's a wild card -- you really don't know what's in it. And that is a problem.
http://www.wisegeek.com/what-is-xanthan-gum.htm
Xanthan gum is a polysaccharide that's commonly used as a food additive. The name is derived from the strain of bacteria used during the fermentation process that is used to make it, Xanthomonas campestris.
http://www.wisegeek.com/what-is-xanthan-gum.htm
The short, basic version is that xanthan gum is a coating from a particular bacteria- Xanthomonas campestris. This bacteria grows a protective coating. Think of it like an orange peel or the skin of an onion. It’s a protective layer.
http://www.bobsredmill.com/blog/healthy-living/wiw-xanthan-gum/
Xanthan Gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance.
http://www.bobsredmill.com/xanthan-gum.html
For liquids, it is best to add xanthan gum to the oil component in a recipe, making complete mix of oil and gum before adding to the rest of liquid ingredients. Using a blender or a food processor is a great way to get the gums to dissolve properly.
http://www.bobsredmill.com/blog/healthy-living/wiw-xanthan-gum/
Xanthan gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar. What's important to know is that all three of these natural sugars are present in corn sugar, a derivative of the more familiar corn syrup.
http://www.wisegeek.com/what-is-xanthan-gum.htm
what is xanthan
The Xanthan is a Polysaccharide and it is commonly used as a food additive. Xanthan is a olysaccharide that's commonly used as a food additive. Xanthan is a polysaccharide that's commonly used as a food additive.