It's very popular in food production - especially salad dressings and ice cream - as it creates a flowing gelatinous, homogenized texture. Anyone with corn allergies should be vigilant about their reaction to this gum (as well as most likely avoiding it) and some people are specifically allergic to it. It is the slimy result of the fermentation that takes place when a type of bacteria is mixed with corn sugar. Xanthan gum was developed in the US in the ‘60s. It can be found in dressings and ice creams and is a useful alternative additive to thicken pie fillings instead of corn or wheat products It has been used since ancient times for its thickening properties, both culinary and otherwise. Locust Bean Gum, also called carob gum or carubin comes from the seeds of the carob tree. Read labels as a guar gum is used in a variety of foods. Beans are notoriously difficult to digest, therefore anyone with a food allergy-compromised digestive system should pay attention to find out if guar gum is a friend or foe. It is so popular in food preparation because it is up to 8 times as thickening as corn starch. Guar gum also improves the stability and appearance of dressings, barbecue sauces, and other condiments. Sometimes guar gum is found in meat, where it functions as a binder. It is used in dairy to thicken and stabilize yogurt, kefir and some liquid cheese products. In baked goods, it increases dough yield, and improves texture and shelf life. The largest market for guar gum is the food industry, and it is used in a variety of products. It is processed into a powder with a pale to off-white color. Guar gum is derived from guar beans, an annual legume principally grown in India and Pakistan, with smaller amounts grown in the US. Reading labels and making sure not all of the foods you consume contain carrageenan is a great place to start. The Food and Drug Administration after recognizing potential safety issues, has not limited carrageenan use in foods, as it appears that the less processed it is, the better, and the amount contained in processed foods is recognized as safe by the FDA. There has been some dispute regarding the interaction of carrageenan and the GI tract. It is considered a vegetarian and vegan alternative to gelatin.
#Replacing gelatin with iota carrageenan free
Arrowroot is gluten free and there are a variety of baked goods that use arrowroot flour.Ĭarrageenan is extracted from red seaweed, also known as Irish Moss and has been used as a food additive for hundreds of years. Substitute two teaspoons of arrowroot for one tablespoon of cornstarch. Arrowroot prevents ice crystals, or freezer burn, from forming in homemade ice cream.
It is also popular in Korean and Vietnamese cooking. It is used in cookies, jellies, puddings, hot sauces, sweet and sour sauce, and more. Pure arrowroot, like other pure starches, is a light, white powder, which expands and jells with the addition of water and when cooked - the end product is clear.
Refer to individual packages for substitution instructions.Īrrowroot is a thickener that is derived from a large perennial herb found in rainforests. Agar is a great substitute for gelatin and as a thickening agent. It is approximately 80 percent fiber, so it can serve as an intestinal regulator, as well as helping you feel fuller longer because, once ingested, it triples in size and absorbs water. Agar is sold in packages as dried strips or in powdered form it is white and semi-translucent. Historically and today, it is used as an ingredient in desserts like jellies, custards, and puddings throughout Asia. Ever wonder what the “gums” on some food labels, especially specialty, alternative and allergy-free products, actually are? Here's your guide.Įver wonder what the “gums” on some food labels, especially specialty, alternative and allergy-free products, actually are? Well, decoding food labels can get tricky here are some of the most common and interesting gums found in foods, as well as those that make great substitutions when cooking or baking.Īcacia Gum, also called gum Arabic comes from the bark of the Acacia Tree and is primarily used as an emulsifying, stabilizing and thickening agent in ice cream, candy and syrups.Īgar or kanten is derived from red algae or seaweed.
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