Xanthan Gum: The Hydrocolloid Revolutionizing Fat in Food Products

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.