Being water-soluble and comprised of high molecular weight polysaccharides, xanthan gum serves several crucial functions in food systems. It helps form gel structures, increase viscosity, form a ...

One of the problems with gluten-free baking is your goods falling (or crumbling) apart thanks to how gluten holds things together. Xanthan gum fixes that.

[3] Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate. Food Hydrocolloids (2022 ...

Without the xanthan gum, baked goods tend to lack texture and structure, and will crumble. Add 1/4 teaspoon per cup of flour for cakes and 1/4 to 1/2 teaspoon per cup of flour for cookies, quick ...