A Comprehensive Comparison of Xanthan Gum and Guar Gum

Ever wondered if gums can ever be used in cooking or in the food industry? Xanthan gum and Guar gum are two of the most popular categories of gums that are extensively used as stabilizers and thickeners in the food industry. They have different properties and each one has its advantages. While guar gum is derived from the guar plant, xanthan gum is derived from fermentation of sugar.

Gums have been extensively used for centuries in food processing, cooking as well as in industrial applications. When it comes to decoding the differences these two categories of gums, you will come across some similarities in functions as well except that the sources from which they are derived are different.

So, let us find out the major differences between them right away but before that we can briefly describe the definition:

What is Xanthan Gum?

What is xanthan gum? It belongs to the family of polysaccharides, or prolonged chains of sugar molecules. It is produced by the fermentation of simple sugars like sucrose, glucose, and lactose with the help of bacteria. Xanthan gum gluten free baking is closely related.  Hence, it is clear that the product is used in gluten-free food products. It is also known for its ability to increase the viscosity of liquids at low concentrations.

What Is Guar Gum?

Guar gum comes from the seeds of guar plant and is usually extracted from the endosperm. It is used in the food industry as well as in industrial applications due to the water-soluble properties present in them.

Structure and Composition of Xanthan and Guar Gum

One of the major differences between xanthan gum and guar gum lies in their chemical composition and structure:

Xanthan Gum Structure and Composition

The chemical structure of xanthan comprises units of glucose primarily. However, it also contains chains of glucoronic acid and mannose, which contributes to its ability to make liquids more viscous and almost converts them to gel-like structure. That gives the answer to the question “why is xanthan gum the best thickener for soups and sauces?

Guar Gum Structure and Composition

Guar gum primarily contains mannose and galactose units and is less stable then xanthan gum. It has a less stable structure than xanthan gum, especially when exposed to acidic conditions or high temperature. Therefore, it makes liquids more viscous at lower concentrations when compared to xanthan gum.

Applications and Functionality

Xanthan gum is extensively used in the food industry in various products like ice-cream, dressings, baked goods, and several gluten-free products. Due to its ability to maintain consistency in varying conditions, it is especially good for making food items where stabilization and thickening is primary. The ability to thicken and stabilize products remains consistent at different pH levels and temperatures. Here are the uses of xanthan gum and guar gum:

Xanthan Gum Applications and Functionality

Gluten-free baking: how much xanthan gum should I use in gluten-free baking?  Well, a baking enthusiast would ask this question as the products is used as the main substitute for gluten in baking. Moreover, it adds the texture and consistency while preparing pastries, bread, and cakes.

Guar Gum Applications and Functionality

Guar gum is extensively used in various food items like dairy products, soups, beverages, sauces, and soups. It is best-known for its water-binding properties and is used in products where high viscosity is used in lower concentrations.

Differences in Performances

Both xanthan and guar gum are used as food stabilizers and thickeners but there are some significant differences to note as well:

Xanthan Gum Differences in Performances

One of the major reasons why xanthan gum is considered superior for usage is its ability to perform in a wide range of conditions. The product helps maintain viscosity in both acidic and basic environments and recognized for its ability to withstand low and high temperatures. That way, it is the ideal ingredient to be included in products that are often made to withstand very high temperatures like dressings, sauces, and dairy products.

Guar Gum Differences in Performances

While guar gum is also effective as a thickening agent, it often loses its ability to stay viscous at higher temperatures and also when the condition turns acidic. That makes it less stable in products where the ingredients are subject to high heat. However, it is still preferred for various products where extensive heating and acidification is needed. It is only use for purposes where a low-temperature concentration is application. However, its water-binding ability is highly valued for sauces, beverages, and ice-creams.

Xanthan Gum vs Guar Gum: Which Is Cost-Effective for You?

Xanthan Gum Cost Effective

It is usually more expensive when compared to guar gum due to its production process, which is fermentation. Due to high costs involved, food manufacturers often stay away from using this product when a large quantity of this product is necessary.

Guar Gum Cost Effective

Guar gum is more affordable compared to its counterpart due to its availability. That makes it more useful for food manufacturing units where budget is a prime concern.

When deciding whether to use xanthan gum or guar gum, you need to analyze the considerations above and note the following:

You must use xanthan gum when:

·       You need an ingredient that performs well in high temperatures as well as acidic conditions

·       You need then liquid to be highly viscous in higher temperatures

·       When working on gluten-free recipes and need an alternative  for stabilizing baked goods

You can stick to guar gum when:

·       You need a budgeted thickening agent

·       You are working on products where viscosity at low concentrations is essential

·       You need a gum that performs well in low temperatures

At Cape Crystal Brands, we have a full-round stock of both xanthan gum and guar gum. As one of the most reliable suppliers of thickening and stabilizing agents, you can order from us right way.

FAQs: Xanthan Gum vs Guar Gum

What Is Xanthan Gum And How Is It Made?

Xanthan gum is a polysaccharide produced by fermenting sugars like glucose or sucrose with bacteria. It’s commonly used as a thickener and stabilizer in food products and is especially popular in gluten-free baking.

What Is Guar Gum And Where Does It Come From?

Guar gum is derived from the seeds of the guar plant. It’s extracted from the endosperm and is widely used in the food and industrial sectors due to its water-binding and thickening properties.

What Are The Key Differences Between Xanthan Gum And Guar Gum?

The main difference lies in their source and stability. Xanthan gum is fermentation-based and performs well under heat and acidity. Guar gum, derived from a plant source, works better in cold conditions but can lose stability at high temperatures or acidic pH.