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Xanthan Gum
Xanthan gum is a polysaccharide that is commonly used as a food additive and thickening agent. Xanthan gum is produced by fermenting glucose, sucrose, or lactose with the bacteria Xanthomonas campestris. It was first discovered in the 1960s and has since become a popular food additive.
Cheat Sheet
Type Ingredients:
Thickening agent, Fermenting biproduct
Benefits and Uses:
Xanthan gum is used as a thickening and stabilizing agent in a wide range of foods, including salad dressings, sauces, and baked goods. It is also used in some personal care products such as toothpaste and lotion. Xanthan gum can help to improve the texture and consistency of foods and can help to prevent separation or settling of ingredients. It is considered safe for consumption and is generally well tolerated.
Contra Indications:
Xanthan gum is generally considered safe for consumption, although some individuals may experience digestive issues such as bloating or gas. It is important to note that xanthan gum may be derived from corn, soy, or wheat, which could pose a risk for individuals with allergies or sensitivities to these ingredients.
In summary, xanthan gum is a commonly used food additive and thickening agent that is generally considered safe for consumption. It is derived from the bacteria Xanthomonas campestris and is produced through fermentation. While it is not traditionally used in Ayurvedic medicine, it is widely used in the food industry and can help to improve the texture and consistency of foods. It is important to note that xanthan gum may be derived from allergenic ingredients and could pose a risk for individuals with allergies or sensitivities.
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