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Do You Know Guar Gum and Xanthan Gum?

1. Introduction of guar gum and xanthan gum


Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudoxanthomonas. Guar gum is a macromolecular natural hydrophilic colloid with galactose and mannose, which belongs to natural galactomannan. In general, it is a white or slightly yellow free-flowing powder, which turns gelatinous when exposed to water. As one of the food additives, guar gum is widely used in the food processing industry. It plays the role of thickening, water-holding, and stabilizer, various shapes, and tastes such as hard, soft, crisp, sticky, and thick can be obtained by foods during processing. The gluten-free baked biscuits that we usually eat are made with guar gum.



2. The difference between guar gum and xanthan gum


There are still differences between guar gum and xanthan gum in the use process. Generally speaking, guar gum is more suitable for frozen foods, such as ice cream or pastry fillings. However, Xanthan gum is more suitable for baked foods and it is a good choice for making yeast bread. Foods with high acid content (such as lemon juice) will make guar gum lose its thickening properties. It is best to use xanthan gum or increase the amount of guar gum in a recipe containing citrus.


So, where does guar gum and xanthan gum come from? One of the differences between the two products is where they come from. Guar gum is made from a seed native to tropical Asia, while xanthan gum is made from a microorganism called Xanthomonas campestris. There are about 30 types of thickeners in food additives, which provide foods a thick and suitable taste. In general, thickeners are very safe and are also considered a dietary fiber. Even the so-called synthetic and chemical products can only be served on the dinner table after their safety has been strictly tested.


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