Tue, Jan-22-08, 17:39
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Faux-foods=Doh!Foods
Posts: 3,254
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Plan: Low Carb
Stats: 216/180/154
BF:
Progress: 58%
Location: Melbourne, Australia
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From Wikipedia:
Quote:
USES One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5% and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: The xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH.
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to stabilize the colloidal oil and solid components against creaming by acting as an emulsifier. Also used in frozen foods and beverages, xanthan gum creates the pleasant texture in many ice creams. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum is also used in gluten-free baking. Since the gluten (found in wheat) must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages.
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Quote:
ALLERGIES Also, since xanthan gum is produced by a bacterium that is fed corn to grow, some people allergic to corn will also react to it.
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