what is xanthan gum ? How it is obtained ? State uses of xanthan gum ?
Answers
Xantomonas species are used to make xanthomonas gum by fermentation of starch and molasses.
It is useful due to properties like solubility in hot and cold water and its high density.
It is used in the production of pigments, fertilizers, weedicides, textile pigments, tooth pastes, high quality paper, etc.
Xanthan gum may also stabilize blood sugar. A 2013 study found that xanthan gum mixed with beta-glucan (a type of sugar found in plants) could help prevent blood sugar spikes.
Xanthan gum may also stabilize blood sugar. A 2013 study found that xanthan gum mixed with beta-glucan (a type of sugar found in plants) could help prevent blood sugar spikes.Reducing cholesterol
Xanthan gum may also stabilize blood sugar. A 2013 study found that xanthan gum mixed with beta-glucan (a type of sugar found in plants) could help prevent blood sugar spikes.Reducing cholesterolSome research suggests that, when taken in very high doses, xanthan gum may lower cholesterol levels. A 1987 study, for example, found that men who consumed xanthan gum for about 3 weeks experienced a 10 percent reduction in cholesterol.
Xanthan gum may also stabilize blood sugar. A 2013 study found that xanthan gum mixed with beta-glucan (a type of sugar found in plants) could help prevent blood sugar spikes.Reducing cholesterolSome research suggests that, when taken in very high doses, xanthan gum may lower cholesterol levels. A 1987 study, for example, found that men who consumed xanthan gum for about 3 weeks experienced a 10 percent reduction in cholesterol.There is little evidence that xanthan gum is beneficial on its own in the treatment of high cholesterol. A newer study has yet to be done to confirm these results.
Xanthan gum may also stabilize blood sugar. A 2013 study found that xanthan gum mixed with beta-glucan (a type of sugar found in plants) could help prevent blood sugar spikes.Reducing cholesterolSome research suggests that, when taken in very high doses, xanthan gum may lower cholesterol levels. A 1987 study, for example, found that men who consumed xanthan gum for about 3 weeks experienced a 10 percent reduction in cholesterol.There is little evidence that xanthan gum is beneficial on its own in the treatment of high cholesterol. A newer study has yet to be done to confirm these results.Saliva substitute and treating dry mouth
Xanthan gum may also stabilize blood sugar. A 2013 study found that xanthan gum mixed with beta-glucan (a type of sugar found in plants) could help prevent blood sugar spikes.Reducing cholesterolSome research suggests that, when taken in very high doses, xanthan gum may lower cholesterol levels. A 1987 study, for example, found that men who consumed xanthan gum for about 3 weeks experienced a 10 percent reduction in cholesterol.There is little evidence that xanthan gum is beneficial on its own in the treatment of high cholesterol. A newer study has yet to be done to confirm these results.Saliva substitute and treating dry mouthXanthan gum may be a useful and safe saliva substitute for people who experience chronic dry mouth. Some varieties of toothpaste for dry mouths contain xanthan gum to help lock in moisture.
Xanthan gum does this by thickening food and saliva, making it easier for both to move down the throat. This could reduce the risk of choking and make eating safer.
Role in gluten-free food
Role in gluten-free foodFor people with celiac disease and gluten-sensitivity, foods containing gluten can cause intense stomach pain, diarrhea, and other unpleasant symptoms. Flour and other ingredients in many baked goods contain gluten.
Role in gluten-free foodFor people with celiac disease and gluten-sensitivity, foods containing gluten can cause intense stomach pain, diarrhea, and other unpleasant symptoms. Flour and other ingredients in many baked goods contain gluten.Gluten-free products rely on substitutes that can make them resemble the texture, crumb, and flexibility of gluten-containing bread. Xanthan gum thickens food and binds moisture, potentially improving the properties of gluten-free baked goods.
(๑˙❥˙๑)