Xanthan Gum
Xanthan
gum is frequently used in gluten-free baking giving more elasticity and
stickiness to the dough or batter. It has a property of increasing the
viscosity of a liquids by adding a small quantity of it. Xanthan gum helps to
prevent separation of oil by stabilising the emulsion so it is used in salad
dressing keeping the mixture homogeneous. Summarising it is a very useful and
safe food additive when it is taken up to 15g/day.
Xanthan
gum is a indigestible polysaccharide secreted a by the Xanthomonas campestris
bacteria, so it is a fermentation
product.
Despite
of its wide use in the food industry it can cause some side effects such as
intestinal gas and bloating. Some people
in a exposure of high doses of xanthan gum can experience flu-like symptoms;
nose and throat irritation.
No comments:
Post a Comment