Because of this thickening quality, it is also used in chemical or industrial applications, such as in making cosmetics or in the oil industry. It was discovered in 1960 and allowed to be used in food products a few year later. From that time, it has been used in multiple beverages, syrups, ice creams, baked goods, toppings, sauces and hot sauces, and much more. The process of making xanthan gum is similar to the process of making wine or cheese, from simple sugars. The main component of the xanthan gum is bacteria found on the leaf’s surface of green vegetables such as broccoli, cauliflower, cabbage, kale, turnip, and sprouts. It’s name comes from the species of bacteria used to produce it - Xanthomonas Campestris. Once the bacterium is extracted, it is fermented just like cheese and wine. After the fermentation process, it is dried and made into powder form. The powder is then used to change the texture of the food and balance the food’s thickness and texture. In general, use 1/8 teaspoon per cup of hot sauce to thicken the sauce. Use 1/4 teaspoon or more for a thicker hot sauce. Again, you don’t need to heat the sauce for thickening, particularly when making fermented hot sauces, where you don’t want to lose the probiotic benefits. Also, Xanthan gum is a vegan product. It is commonly used to stabilize commercial sauces to keep them from separating. While it is not an emulsifier itself, it does stabilize emulsions and mixtures, and helps keep the spices suspended in the sauce. Rather, it will only worsen your condition if you are suffering from gastrointestinal pain. So, do not expect any relief from a substance known for keeping moisture intact. Furthermore, it may also become harmful for people allergic to cabbage, broccoli, and other plants in the same category. Seed medical advice if you experience stomach pains or have specific concerns about the side effects of xanthan gum.
Buy Xanthan Gum here (affiliate link, my friends!)
Check out my Hot Sauce Recipes, which you can easily thicken or stabilize with this ingredient.
