Xanthan Gum Gluten Substitute Developed by Female Chemist

Gluten is part of the endosperm of a number of grains, including wheat. When flour made from grain is mixed with the ingredients necessary to form dough, any gluten in it forms a network structure that assists in the rising process by trapping carbon dioxide bubbles. Gluten imparts stretchiness and chewiness to baked goods. It also helps maintain shape and prevents starch from leaching out of products such as noodles.

However, as Colorado State University states, "Bread is perhaps the most challenging gluten-free baked product to make because gluten provides structure, creates a tender crumb, and retains gas." Gluten slows the staling process.

Fly in the "Ointment"

With all these exquisite properties gluten imparts, who would want to delete it from his diet? Unfortunately, sufferers of celiac disease have no choice in the matter. To maintain health and remain pain-free, "celiacs" must carefully avoid consuming gluten. Taylor Isaacson tells us why: "Gluten reacts with the small intestine by activating the immune system to attack the lining of the intestine, causing irritation and inflammation." One material they use as a replacement in making baked goods is xanthan gum. What exactly is xanthan gum and how good a substitute is it?

What is Xanthan Gum? What is its History?

Xanthan gum is a binding ingredient that is included in commercial sauces and gravies, salad dressings, and certain dairy products. Xanthan gum prevents olive oil and vinegar from separating, and prevents the formation of ice crystals, MIT informs us. Chemically, xanthan gum is a polysaccharide. A polysaccharide is a carbohydrate made up of sugars and starches linked by glycosidic bonds. It is useful in viscosity control and for stabilizing emulsions. Xanthan gum is also sold separately in some grocery stores for use in recipes.

Where Does Xanthan Gum Come from?

Xanthan gum is produced, not by harvesting a plant in the usual sense, but through glucose or sucrose fermentation using the special bacterium that gives the gum its name, Xanthomonas campestris. Although in many fermentation procedures, it is the "liquor" that is most desired, in this instance, it is a derivative of the bacterium itself that is desired.

An extract of the bacterium is used in forming the gum. This process was developed in the 1950's by University of Illinois Ph.D. organic chemist, Allene Jeanes, who had formerly uncovered the way to produce dextran by means of another bacterium. Dr. Jeanes received the 1953 Distinguished Service Award from the Department of Agriculture for her work. She was the first woman to win the award.

Are There Contraindications to Using Xanthan Gum?

Even a substitute may occasionally need to be replaced. Especially unfortunate for some people due to allergic response, xanthan gum can aggravate the Celiac disease it was meant to accommodate. Fortunately, another gum can serve in xanthan gum's place-guar gum. Guar is not a derivative of a fermentation process, but is prepared from the endosperm of the guar bean, most of which is obtained from India. Of course, the substitute of a substitute cannot be expected to match the performance characteristics of the original ingredient it replaces, gluten.

Colorado State University - "Gluten-Free Baking," by F. Watson, M. Stone, and M. Bunning (revised April 2009) Accessed August 2010.

Massachusetts Institute of Technology - Inventor of the Week (August 2005) Allene Jeanes Accessed August 2010.

Penn State University - "The Glycosidic Bond" Retrieved August 2010.

Note: Originally published at Suite 101 by the author.