Subtitles section Play video Print subtitles Xanthan gum, a polysaccharide derived from bacterial fermentation, is used as a fat substitute due to its unique hydrocolloid properties. It can absorb water and form a thick, gel-like consistency that replicates the texture and mouthfeel of fat in food products. This gel formation aids in moisture retention, mimicking the creaminess typically provided by fats. Furthermore, it helps stabilize emulsions, similar to the role fats play in certain food systems.
B2 gel fat gum fermentation bacterial mimicking Xanthan Gum: The Hydrocolloid Revolutionizing Fat in Food Products 24 1 Shao Chieh Lo posted on 2023/08/03 More Share Save Report Video vocabulary