For those allergic to wheat gluten, xanthan gum can be a godsend. It's a food additive and thickening agent that replaces gluten in many recipes, allowing people with gluten sensitivity to enjoy baked goods and other treats they otherwise wouldn't be able to eat. Unfortunately, even xanthan gum can produce allergic reactions in certain individuals.
History
Allene Rosalind Jeanes, a chemist with the United States Department of Agriculture, discovered xanthan gum while running tests on biopolymers. It first reached the commercial market in the early 1960s under the name Kelzan and was approved for use in foods in 1968.
Facts
Xanthan gum gets its name from the bacteria Xanthomonas campestris. This bacteria, which is the same bacteria that forms black rot on many vegetables, produces a slimy substance that when combined with corn sugar produces xanthan gum.
Classified as a polysaccharide, xanthan gum is comprised of three sugars, all of which are found in corn sugar. These sugars fuel the Xanthomonas campestris bacteria, with the resulting digestive process producing a substance similar to cornstarch.
Benefits
Even a small amount of xantham gum can greatly increase the viscosity of a liquid. As an added bonus, xantham gum remains stable across a wide range of temperatures and pH, and its viscosity actually decreases when shaken or stirred only to thicken again once the external force is removed. This makes it perfect for salad dressings and sauces.
Xanthan gum's uses in food products are practically limitless, and it can be found in everything from ice cream to toothpaste. It's become a staple of gluten-free cooking, used to provide dough with the stickiness usually supplied from wheat gluten.
Xanthan gum's viscous properties also make it valuable in the oil industry, where it's used to thicken drilling fluids, and in cosmetics, where it displays skin hydration qualities.
Symptoms
The symptoms of a xanthan gum allergy are very similar to those of a traditional gluten allergy, making it frustrating for those trying to live a gluten-free lifestyle. The most common complaints associated with a xanthan gum allergy are intestinal cramps, bloating, and diarrhea. Migraine headaches and temporary high blood pressure may also be experienced. Symptoms become more severe with increased exposure.
Since xanthan gum is formed from bacteria consuming corn sugar, people with corn allergies may also have reactions to xanthan gum.
Treatment
The only true treatment for a xanthan gum allergy is to avoid xanthan gum and eliminate it from the diet.
Tags: corn sugar, xanthan allergy, from bacteria, people with, wheat gluten, with corn
