Re: FW: Gums (Guar & Xanthan), Cellulose andcreative low cal foods?

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>From: Francesca Skelton <fskelton@...>

>Reply-

>support group < >

>Subject: FW: [ ] Gums (Guar & Xanthan), Cellulose andcreative

>low cal foods?

>Date: Fri, 29 Aug 2003 08:11:52 -0400

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>

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>on 8/27/2003 9:59 PM, Steve Iman at sciman@... wrote:

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> >

> >

>Tell us more. Most of us have no experience with Xanthan gum. What are

>it's properties? Where can one get it? Is it beneficial to the body, or

>at

>least benign?

Xanthan gum, like guar, is a soluble fiber. It's " a microbial

dessication-resistant polymer prepared commercially by aerobic submerged

fermentation from Xanthomonas campestris. It is naturally produced to stick

the bacteria to the leaves cabbage-like plants. "

" In 1969 xanthan gum was cleared as a food additive by the FDA for the US

market. In 1980 the EC approved xanthan gum under the E-number 415. Many

countries have set up specific rules concerning the use of food additives.

We therefore advise to carefully investigate them before any use. "

" MAIN FUNCTIONS/PROPERTIES

stabilises emulsions

inhibits syneresis

provides good cling

improves texture

imparts creamy consistency

enhances mouth-feel

contributes body

imparts viscosity

stabilises insoluble ingredients

stabilises pulp in beverages

provides emulsion and foam stability

controls sedimentation

controls drift and cling

provides easy pour- and pumpability

controls crystallisation

provides finer pore structure

increases the baking volume

controls rheology

provides temperature and pH stability

binds water

provides retarded drug release in pharmaceuticals

gives a pleasant skin feel

suspends active ingredients

extends contact time "

I've used it for years. It appears to me to be more " gelling " than guar,

volume/volume. Guar is cheaper, also.

> >

> > I see in the recipes that Warren suggests adding about equal parts of

>guar

> > gum and cellulose powder. I bet there's a rationale, but I haven't found

> > one.. and I get there's insight as to textural differences.

Cellulose is an insoluble fiber. Probably a mixture of soluble and insoluble

fibers in one's diet is preferable to one alone, hence the mixture?

>

>I too have never seen any value to cellulose.

> >> >

> >

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