Have you ever been on a paleo based diet and tried to bake with nut based flours? Then you've likely run into Xanthan Gum in the past. Xanthan Gum acts as a binding agent to help keep ingredients from separating. This is the exact reason we use it. To help keep that perfect blend of carbohydrates suspended evenly throughout your cold brew.
While we primarily use Xanthan Gum for its binding properties there are also a number of health benefits associated with Xanthan Gum.
According to a 2009 article published in the journal International Immunopharmacology, for example, xanthan gum was shown to have cancer-fighting properties. This study evaluated the oral administration of xanthan gum and discovered that it “significantly retarded tumor growth and prolonged survival” of mice inoculated with melanoma cells.
How is Xanthan Gum made?
- First, it is produced when glucose, sucrose or lactose is fermented by the bacteria Xanthomonas campestris.
- Then, it is precipitated (made into a solid) by isopropyl alcohol.
- After being dried, it is ground into fine powder where it can be added to liquid to form gum.
Because it is an effective “all natural” emulsifier, xanthan gum is considered a non-hazardous additive for a wide range of products.