Just as I was ready to voice my concern about the extensive use of xanthan gum in gluten-free product, a study reported by the International Journal of Food Science and Technology informed me about the beneficial effects of the gum in baked products.
Food scientists tested xanthan gum by adding various concentrations of it to gluten-free cakes that used corn and rice flour. The quality of the cakes containing the gum, in any concentration, was superior to the one without the gum. The cakes had enhanced structure, (which improved appearance and texture), the moist content of the cake with the highest concentrations of the gum was superb and testers even reported a better taste. Amazing. I guess in that case I must not only accept, but embrace the gum’s use in gluten-free bakery products? What do you say? Did you ever baked with the gum? I would be interested to know about your experience.
Since I was in a mood to review the literature to see what is happening in the food industry, particularly with respect to baking products, I continued to search until I arrived to the Barry Callebaut report. It appears, that they are experimenting with sugar substitutes in chocolates.
I love Callebaut’s products, because they are one of the best with respect to dipping; they produce chocolates with perfect viscosity. I am not sure if I told you in earlier posts, but either for dipping or enrobing chocolate confections, the viscosity of the chocolate is extremely important.