Where Does Xanthan Gum Come From?

by Tracy Twyman

Overview

Xanthan gum is a food additive that replaces the use of gluten in baking for those who are allergic to it. It adds viscosity (thickness) and volume to your baking mix just as gluten does.
Natural Origin

Xanthomonas campestris is the bacteria which causes "black rot" on fruits and vegetables. The slime that this bacteria produces to protect itself from viruses is xanthan gum.

Cellular Structure

Xantham gum is long string of polysaccharide sugars chained together: glucose, glucuronic acid and mannose. The rigidity of the chain helps the molecules bond with others to form thick mixtures.
Texture

The thickness of xantham gum gives it a chewy texture that makes it the perfect replacement for fat in recipes for people on a diet.
Gum Mixtures

It is often mixed with other gums, such as guar gum and locust bean gum, each having a synergistic effect upon the other so that less of each can be used.
Non-Food Purposes

Xantham gum is used as a thickening agent in all sorts of non-food applications, such as in toothpaste, food packaging, cosmetics, and even in the process of pumping crude oil.