Cellulose gum and xanthan gum are both types of food additives that are commonly used as thickeners and stabilizers in a variety of food products. However, there are some key differences between these two types of gums.
Source: Cellulose gum is derived from cellulose, which is a complex carbohydrate that is found in the cell walls of plants. Xanthan gum, on the other hand, is produced by a bacterium called Xanthomonas campestris, which is commonly found on plants such as cabbage and broccoli.
Solubility: Cellulose gum is soluble in cold water, while xanthan gum is soluble in both cold and hot water. This means that xanthan gum can be used to thicken hot liquids, such as soups and gravies, while cellulose gum is better suited for cold liquids, such as salad dressings and beverages.
Viscosity: Xanthan gum is known for its high viscosity and can create a thick, gel-like texture in food products. Cellulose gum, on the other hand, has a lower viscosity and is better suited for creating a thinner, more fluid texture in food products.
Stability: Xanthan gum is more stable than cellulose gum, particularly in acidic environments. This makes it a better choice for use in acidic foods, such as salad dressings and sauces.
Functionality: Both cellulose gum and xanthan gum can function as thickeners and stabilizers in food products, but they have slightly different properties. Cellulose gum is particularly good at preventing ice crystallization in frozen foods, while xanthan gum is often used as a fat replacer in low-fat or fat-free food products.
Overall, while both cellulose gum and xanthan gum are useful food additives with similar functions, their differences in solubility, viscosity, stability, and functionality make them better suited for different types of food products. It’s important to choose the right type of gum for the specific application to achieve the desired texture and stability in the final product.