Xanthan gum is a polysaccharide made from Xanthomonas campestris bacteria and corn sugar. It is used as a thickener and stabilizer in food, cosmetics, and drilling fluid. It is also a substitute for gluten in gluten-free products.
Xanthan gum is a polysaccharide commonly used as a food additive. The name comes from the strain of bacteria used during the fermentation process used to produce it, Xanthomonas campestris. This is the same bacteria responsible for forming black rot on broccoli, cauliflower and other leafy greens. The bacteria form a slimy substance that acts as a natural stabilizer or thickener. It was developed when the United States Department of Agriculture conducted a series of experiments involving bacteria and various sugars to develop a new thickening agent similar to cornstarch or guar 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 naturally occurring sugars are present in corn sugar, a derivative of the more familiar corn syrup. Xanthomonas campestris bacteria eat a supply of this corn sugar under controlled conditions, and the digestion process converts the individual sugars into a single substance with similar properties to corn starch. This substance is used in dairy products and salad dressings as a thickening and stabilizing agent; prevents ice crystals from forming in ice cream and also provides a “fatty feel” in low-fat or fat-free dairy products.
Another use of the substance is the stabilization and binding of cosmetic products. One advantage of xanthan gum is that a little bit goes an incredibly long way; Cosmetic manufacturers only need to add a very small amount of xanthan gum to their cream products to prevent the individual ingredients from separating. Despite the use of bacteria in processing, the substance itself is generally not harmful to human skin or the digestive system, although some individuals may find they are allergic to it.
Xanthan gum is often used whenever a gel-like quality is sought. It is used as a substitute for wheat gluten in gluten-free bread, pasta and other flour-based food products. Those with gluten allergies should look for xanthan gum as an ingredient on the label.
A lesser known use of xanthan gum is in the petroleum industry. As a thickener, it can be added to drilling fluid or drilling mud to improve its function. Drilling fluid serves several purposes, including cooling the drill bit, providing hydrostatic pressure, and aiding in lifting solids out of the borehole and keeping those solids in suspension when drilling stops.
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