Xanthan gum plays a key role in many aspects of the food industry and modern nutrition. It has a unique ability to improve the texture and viscosity of products without significantly adding carbohydrates.
This unique polysaccharide, obtained through the fermentative processing of microorganisms Xanthomonas campestris, is often used as a stabilizer, thickener, or emulsifier.
Xanthan gum is formed during the fermentation of carbohydrates such as glucose, sucrose, or lactose. The resulting product is a white or slightly yellowish powder that easily dissolves in water, forming a viscous liquid.
Due to its viscoelastic properties, xanthan gum has found its application in a wide range of products – from gluten-free bread to sauces and ice cream.
Xanthan also exhibits a high degree of stability at various temperatures and pH levels, making it an ideal component for a wide range of products.
Despite its artificial origin, xanthan gum is considered safe for consumption and can be included in the diet of most people, including those following a keto diet.
Application of Xanthan Gum in the Keto Diet
In the context of the keto diet, xanthan gum is particularly valued for its low carbohydrate content and lack of impact on blood sugar levels, making it ideal for consumption.
It not only helps create a pleasant texture for culinary products but can also serve as a gluten substitute, which is important for individuals monitoring the carbohydrate profile of their diet.
In addition to its functional purpose, xanthan gum has a low glycemic index and has virtually no effect on glycemic load.
Xanthan gum is virtually calorie-free and contains minimal amounts of protein, fat, and carbohydrates.
Potential Risks of Use
There are certain potential risks associated with the consumption of xanthan gum.
Some individuals may experience gastrointestinal disturbances, such as bloating or diarrhea, especially with excessive consumption.
There are also known cases of allergic reactions, so individuals sensitive to xanthan gum should avoid products containing this ingredient.
Substitution options in recipes
Psyllium. Take 2 times more than the comedy. First grind into powder. Psyllium holds 6 times more water and gives the bread a fibrous structure. Knead and let it sit for 10 minutes for hydration.
