Name: Xanthan Gum: The Hydrocolloid Revolutionizing Fat in Food Products
Uploaded: 2023-08-03T04:01:54.000Z
Duration: 35 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

Xanthan gum, a polysaccharide derived  from bacterial fermentation, is used as  

a fat substitute due to its unique hydrocolloid  properties. It can absorb water and form a thick,  

関係詞節（制限と非制限）

gel-like consistency that replicates the texture  and mouthfeel of fat in food products. This gel  

formation aids in moisture retention, mimicking  the creaminess typically provided by fats.  

Furthermore, it helps stabilize emulsions, similar  to the role fats play in certain food systems.