Most times when we read or hear the words xanthan gum we freak out. That’s because most people don’t know what it is. Well, let’s solve that problem.

Xanthan gum is derived from corn. It’s a protective coating from the bacteria, Xanthomonas Campestris; when it is processed with glucose, sucrose, or lactose (all forms of sugar) and ferments, the bacteria develops into a sticky/gummy substance. 

It is used as a thickener, stabilizer, and emulsifier. Xanthan gum also keeps textures from changing, and holds ingredients in place.

It’s found in many foods bought at the grocery store. Such as baked goods, salad dressings, soups, yogurts, and yes, even ice cream. 

So why do we use it in our ice cream?

Xanthan gum helps in the freezing process. It limits the size of ice crystals forming in the ice cream. It gives the ice cream body and structure; and adds to the creamy, smooth texture.

Another important role that xanthan gum plays in ice cream is slowing down the melting process.

Even when ice cream is exposed to the warmth of being out of the freezer it won't immediately melt down the cone and onto your hand. It helps the ice cream keep its structure.

You can watch the amazingness of xanthan gum when you make a batch of Creamarie ice cream base. When added to the ice cream base it starts to work its magic by making the liquid more viscous.

After making the base and letting it sit in the refrigerator overnight you are able to see the transformation of what the xanthan gum does to the base. Instead of having a runny liquid, you end up with a much thicker base.

As you churn the ice cream and watch it change from a thick liquid to a sticky semifluid consistency, you begin to see the beauty that xanthan gum adds to ice cream.