The secrets of delicious rubber food
Guar, xanthan or damara gum. Such ingredients in food do not inspire our confidence — perhaps because they are more associated with “artificial chemicals” or an unappetizing inner tube in a bicycle wheel than with a delicious dessert.
In the food industry, gums are substances, usually of vegetable origin, which significantly increase the viscosity of a mixture. Thanks to this the products become denser, ensuring pleasant experience while eating. In fact, the demand for products with gums is created by us, choosing tasty and often cheaper products. Using gums also reduces fat content. And although the word “gum” on the label does not sound proud, let alone appetizing, in the food industry it usually refers to various polysaccharides and their derivatives. Interestingly, many such gums we know very well. They include, for example, pectin (derived from plants) used for gelling jams or — recently very fashionable — agar from seaweed, which is a popular substitute for gelatin in vegetarian cuisine. Both of these substances are obtained, for example, by boiling.
But like any precious treasure, unusual gums are often hidden at the ends of the world. Many plants, especially tropical and…
