Cooking Glossary - X
Xanthan Gum - Produced from the fermentation of corn sugar. It is
most commonly used as a stabilizer, emulsifier and thickener. Xanthan
Gum is made from a tiny microorganism call Xanthomonas Carmpestris and
is a natural carbohydrate. It is also a substitute for gluten and to
give volume to breads and other gluten-free baked goods. Xanthan gum can
be added to liquids such as salad dressings, gravies, sauces, sour
cream, yogurt and even ice cream to give them a creamy smooth texture.
It also has the unique ability to hold particles of food together,
making it a good stabilizer.
Xoconostle - [Spanish] acidy, green prickly pear.
XXX; XXXX - Label symbols used for confectioners’ (powdered) sugar.