This is a series of posts in which I share snippets of what it's like to be a food scientist. As a product developer for dry powder shakes, there are some lessons I never learned in school and some challenges I never saw coming.
Unexpected Challenge: Cleaning up Xanthan Gum
I like working with Xanthan gum because it's more tummy-friendly than some of the other gums like guar gum and doesn't solidify in the presence of milk like carrageenan. Konjac gum acts like a giant sponge, which is great if you're trying to reach satiety but not-so-great when your beverages turn into pudding.
First - a bit of science
Xanthan gum is a carbohydrate polymer used to give structure to gluten-free products, soften ice cream and thicken soups/sauces and dry powder shakes. It comes from bacterial fermentation -- basically bacteria named Xanthomonas campestris eat simple sugars, then build complex sugar chains which act as a protective outer coating. That coating is isolated and purified to make Xanthan gum.
For a colorful cartoon diagram covering the step-by-step production of Xanthan gum, check out:
Science of Xanthan - Harvard Microbiology
The Situation
The only downside to working with Xanthan is that it's easy to spill. Like any dry powder in transit from the jar or bag to the weigh boat on a scale, some of it just seems to slide off the scoop onto the counter. As I assure my boss at the end of every day when he gives me that "Why is our white counter top so colorful" look, I never spill on purpose.




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