Goma Xántica explicada a fondo (INS 415)

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Goma Xántica explicada a fondo (INS 415)

Te gustaría conocer un ingrediente clave para prepararte comidas o postres bajos en calorías con un cuerpo y textura increíbles, o cocinar con harinas sin gluten y que los productos no queden chatitos y no se desgranen, entonces no te pierdas este artículo.

Vamos a hablar de ingrediente tan importante en estas preparaciones, la goma xántica o XANTANA… si, tiene nombre de espada japonesa que te mata, pero tranqui ahora te voy a explicar todo.

Bueno, seguramente hoy comiste algo que con goma xántica, goma xantana o INS 415 como también se la conoce, me la juego. Se utiliza mucho en aderezos o salsas para darle un toque más de viscosidad. Viste que por ahi le pones limón o vinagre a la ensalada y al toque se va para abajo del bowl y te queda como un charco al fondo, bueno con un toque de esto vas a lograr que la salsa se mantenga mejor en los vegetales y sentir mejor su sabor. Si haces una salsa tipo vinagreta casera, que se mantenga estable por más tiempo.

También, por su capacidad para retener a gases, mantener humedad y dar elasticidad a la masa, puede funcionar como “sustituto” del gluten en la elaboración de pan y otros productos hechos con harinas con poco gluten, como la harina de avena o libres de gluten, como la de arroz. También, como “sustituto” o “complemento” de grasas en productos “bajos en calorías”, dando untuosidad, sensación cremosa en boca, textura.

post-goma-xantica

Es muy común su uso como aditivo alimentario, la pueden encontrar en la lista de ingredientes como: INS 415 o E 415 en Europa. Actúa como espesante, estabilizante y emulsionante. En postrecitos, sopas, bebidas, helados, champúes, dentífricos… si, en un montón de cosas que no son alimentos también.

Pero, ¿qué onda? ¿qué es? bueno… en términos simples, es una sustancia polimérica extracelular… na mentira, la re complicaba jaja básicamente la produce una bacteria que se llama Xanthomonas campestris fermentando azúcares, generalmente a partir de maíz.

La fermentación es un proceso que hacen las levaduras y algunas bacterias para obtener energía. Por ejemplo, al hacer yogur o vino. Como nosotros comemos, estos bichitos consumen azúcares para vivir y “crecen” o crean otros productos secundarios. En este caso la goma xántica (INS 415).

Entonces, no es nada raro “artificial”, es un producto biológico. La bacteria hace este compuesto de forma natural, se “come” los azúcares y se forma como un campo de fuerza (la goma xántica) para protegerse de la deshidratación y otras cosas. Nosotros la robamos. Obviamente, luego pasa por algunos procesos para aislarse correctamente y presentarse en forma de polvo blanco que conocemos.

Si querés ver más datos y curiosidades de alimentos y la industria alimenticia, seguime en instagram @AgustinCrok y suscribite a mi canal de YouTube!

Y está copado porque, por ejemplo, a diferencia de la gelatina y otros espesantes, se puede usar tanto en frío como en caliente. En preparaciones ácidas o alcalinas, resiste la congelación – descongelación y podes usarlo en tragos con alcohol. No cambia el color, sabor ni olor del producto final.

Bueno todo lindo, pero ¿Es segura? Bien… en general, si. Se comporta como fibra soluble, por lo que no es digerida, pasa de largo y si se consume en exceso en el intestino puede ser fermentada por microorganismos y producir inflamación, gases, diarrea o síntomas molestos. Lo ideal sería no pasarse de los 15 g diarios.

Igualmente es muy raro que consumas de más ya que se usan muy pocas cantidades y de hecho si le pones mucho, te va a quedar un producto incomible. Obviamente va a depender de la preparación que hagas pero por ejemplo, lo recomendado para un Pan gluten free es el 1% del total de harina, o sea, 1 g de goma xantana (INS 415) cada 100 g de harina. Si usas 500g de harina, van 5g de goma xántica. 

En alimentos con más grasas, habrá que usar mayor cantidad. Igualmente por más que uses 30g en una tarta grande, no te la comes TODA en un día… de todas formas, si tenes algún tipo de alergia o problema digestivo lo ideal sería que consultes con un especialista.

¡Bueno gente, hasta acá el post de hoy!

¡Si te gusto, por favor compartilo y comentame si ya utilizaste este producto, en que lo usaste y como te salió la preparación!

¡Espero que te haya servido, nos vemos!

¡Chau chau!

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