about 1 teaspoon xanthan gum

Xanthan gum is a polysaccharide produced through fermentation of the bacterium Xanthomonas campestris, originally isolated from cabbage. It is a high-molecular-weight heteropolysaccharide composed of glucose, mannose, and glucuronic acid units. The ingredient appears as a fine, odorless, cream-colored powder that does not dissolve in water but instead forms a viscous gel or slurry. When hydrated, xanthan gum dramatically increases the viscosity of liquids, typically at concentrations as low as 0.1% by weight, making it an exceptionally potent thickening and stabilizing agent.

Xanthan gum exhibits pseudoplastic (shear-thinning) behavior, meaning it becomes less viscous when agitated but returns to thickness when left undisturbed. This property makes it superior to many traditional thickeners in culinary applications. It remains stable across a wide pH range (pH 3–13) and temperature range, functioning effectively in both hot and cold preparations.

Xanthan gum functions as a thickening, stabilizing, and emulsifying agent in both professional and home cooking. It is widely used in gluten-free baking to replicate the structural properties of gluten in breads, cakes, and pastries; typically 1 teaspoon substitutes for the binding capacity of gluten in recipes serving 4–6 people. In sauces, dressings, and gravies, it prevents separation and creates smooth, uniform texture without the graininess associated with flour or cornstarch. It is also employed in ice cream production, dairy products, and sauces to prevent ice crystal formation and enhance mouthfeel. Xanthan gum is particularly valued in recipes designed for those with celiac disease or gluten sensitivity.