Gum Arabic – Xanthan Gum Substitute

xanthan gum substitute

Are you looking for the best Xanthan Gum Substitute? Gum Arabic is a natural tree gum created from the particular sap of the acacia in the particular areas of  the Sahel. It’s generally utilised to be a stabilising emulsifier, which means that it could possibly bind your baking ingredients together. It is also being utilised generally in cosmetic makeup products. The actual gum is usually different and extremely distinctive when compared to other natural gums as it is quite soluble with drinking water and it has a lack of taste.

Gum arabic has been thoroughly analyzed pertaining to human consumption and in addition to is one of the most dependable for you to digest. While employed in the foodstuff business, it’s very popular as a possible chemical sweetener in many food items in addition to drinks. It is also employed in fizzy drinks for you to thicken the particular liquid, confectioner, jelly, delicacy mixes in addition to soups.

Gum Arabic will help cakes to rise as well as increasing the particular natural fibre content of your respective cake. Throughout bakeries you’ll discover the gum is usually dispersed in a loaf of bread in addition to pastries to offer to keep the particular moisture content and preserve the shelf life. Gum Arabic can be bought a small amount which will make it suitable for baking.

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Is There a Difference Between Xanthan Gum and Guar Gum?

xanthan gum substitute

Xanthan Gum and Guar Gum are the most popular binder agents used in gluten-free recipes and baking solutions. Both the gums act like a stabilising component to help thicken your baking formulation that can enable the contents of any mixture to hold together for an improved baking outcome.

The key distinction between the pair of gums are the technique used to create them. Xanthan Gum is a carbohydrate that may be produced with a variety of sugars. This gum is produced from the fermentation of a micro organism and in addition could be based on corn, wheat or sometimes soy. Guar Gum is composed from naturally occurring guar beans that are native to Asian countries and is provided in the form of a white powder. It is relatively inexpensive as it may replace 10 times the amount of flour in several gluten-free cooking goods.
Summary of key points for each:

Xanthan Gum

– Made out of a micro organism
– Could be derived from corn, wheat or soy
– More expensive in comparison with Guar Gum
– Wheat protein can cause allergic reactions
– More ideal for baked items including breads
– Produces a texture much the same as gluten when making breads

Guar Gum

– Derived from Guar Beans indigenous to India and Pakistan
– Is much less expensive than Xanthan Gum
– Rich in soluble fibre
– May also be used as a supplement for bowel problems
– Used in cold food items including ice cream to reduce ice crystal developing
– Could help you lose fat being a form of thermogenic material

If you don’t give preference to one over the other than the two may be used to join the thickening capabilities. People who have allergic reaction from corn wheat or soy might have to obtain an alternative to Xanthan Gum. Guar gum is cheaper so why not try it out.

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Xanthan Gum Substitutes and Side Effects

What is Xanthan Gum?

Xanthan gum is a natural product which could be derived from the fermentation of either corn, wheat or soy. The gum is implemented in the form of a thickening stabilizer ingredient in a diverse number of goods from baked foods to personal care products and supplies. When used in the food industry you are likely to identify quite a few products and solutions within your kitchen that include xanthan gum; for example foods such as salad dressings, frozen foods, egg substitutes, beverages, ice cream and flour based food products can contain the gum. You can also expect to find the gum commonly used in many other non food associated goods which include the cosmetics industry; where the gum is used to thicken facial creams and function as a bonding substance to maintain the items of the product together.

The gum can be used in many gluten-free based breads and many flour based dependent foods. People with allergic reactions to corn, wheat or soy may need to seek a replacement for xanthan gum as the gum could possibly contain traces of these products. Xanthan gum is harmless to use in food when used in a conservative quantity, but bear in mind that if you likely have an identified allergic reaction or you have consumed a large amount of the gum then you could be subjected to the probable adverse side effects that might take place. The World Health Organisation have recommended that the daily allowance of xanthan gum when used as a food ingredient should be limited to 10mg/kg or when used as a laxative limited to 15mg. It actually is best to look at the labels on foods and be aware of the quantity you could be ingesting to escape a number of the common side effects that may arise.

Side Effects

The most typical unwanted effects caused by the gum are related to trouble in the intestinal and related areas. The following is a number of the frequent harmful effects that may result from consuming the gum:

– Bloated tummy and gastrointestinal problems when consuming over the daily recommended intake

– Lung, nose and throat irritation or itching which is often due to exposure to the powder

– Headache

– Skin irritation and swelling

– Difficulties passing stool and stomach pain

– Queasiness and regurgitation


If you happen to experience an allergic reaction to corn, soy or wheat then you will likely want to search for a substitute for xanthan gum that suits you with regard to your baking needs. When used in the kitchen we have found that various substitutes work effectively in different conditions.

Xanthan gum is safe to use in baking although if you happen to have an identified allergy symptom then you will wish to avoid using it along with the possible unwanted side effects which could occur.

There are many cost-effective xanthan gum substitutes to experiment with in regard to your next baking adventure such as locust bean gum and guar gum.


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