xanthan
Bacterial fermentation product
Xanthan is a polysaccharide produced by bacterial fermentation, used as a thickening and stabilizing agent in foods and industrial products.
Xanthan gum appears in salad dressings, sauces, and gluten-free baking, where it provides the elasticity that gluten would otherwise supply: Add a teaspoon of xanthan gum to the flour mixture.
Substance adding viscosity
- stabilizerThing ensuring steadiness
- emulsifierCombines immiscible liquids
- viscosityFluid's flow resistance
- suspensionTemporary halt or exclusion
consistency · texture · binding · gelation · shelf-life · homogenization · formulation · mouthfeel
Containing no wheat protein
- bakingCooking with dry heat
- dressingsCoverings for wounds
- saucesLiquid food toppings
- veganAvoids all animal products
dairy-free · pastry · recipe · batter · dough · soup · ice-cream · smoothie
Chained sugar molecule
- polymerLarge repeated-unit molecule
- biopolymerNaturally produced macromolecule
- fermentationMicrobial sugar conversion
- glucosePrimary cellular fuel
microbial · extracellular · hydrophilic · biodegradable · biosynthesis · bacterium · carbohydrate · branched-chain
thickener
Substance adding viscosity
- stabilizerThing ensuring steadiness
- emulsifierCombines immiscible liquids
- viscosityFluid's flow resistance
suspension · consistency · texture · binding · gelation · shelf-life · homogenization · formulation · mouthfeel · creaminess
gluten-free
Containing no wheat protein
vegan · dairy-free · pastry · recipe · batter · dough · soup · ice-cream · smoothie · gravy
polysaccharide
Chained sugar molecule
- polymerLarge repeated-unit molecule
- biopolymerNaturally produced macromolecule
- fermentationMicrobial sugar conversion
glucose · microbial · extracellular · hydrophilic · biodegradable · biosynthesis · bacterium · carbohydrate · branched-chain · acetyl