Xanthan gum thickener tested in drinks and soups at different strengths
What it found
Adding a xanthan gum thickener to drinks and soups changed how they looked, felt, and tasted.
The liquids did not reach the thickest texture level recommended for people with swallowing problems.
What they found
Studies in people
Look, feel and taste
Adding the thickener changed the appearance, texture, and starchy flavor of the drinks and soups. Trained tasters noticed these differences clearly.
Animal and lab studies
Thickness when swallowing
In lab tests, the thickened liquids became thinner when stirred or moved, which is what happens during swallowing. This means they might feel thicker sitting still than they do going down.
Other findings
Missing the thickest level
None of the mixtures reached the pudding-like thickness recommended by official swallowing diet guidelines, even when made exactly as instructed.
What the authors conclude
- They suggest finding the right amount of xanthan gum thickener or looking for other options that stay thicker while swallowing.
- They advise manufacturers to give clearer directions about how much thickener creates each texture level.
- They also say doctors and dietitians should be aware of these texture differences when helping people with swallowing problems.
How it was done
People who have trouble swallowing often need their drinks and soups thickened. The authors wanted to see how well a xanthan gum thickener worked at different amounts and whether it met official texture guidelines.
The researchers mixed a xanthan gum thickener into water, apple juice, orange juice, soymilk, and a probiotic drink at 1%, 2%, or 3% strength. They then measured how thick the liquids were and had people describe how they looked, felt, and tasted.
What it can’t tell you
- We summarised it from the abstract only.
- This work focused on how thickened liquids behave and taste, not on health outcomes like nutrition or choking risk in daily life.
- Lab measurements of thickness cannot fully capture what a person experiences while eating or drinking.
Who paid
- Authors work at
- Pusan National University, South Korea
The paper
- Title
- Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener
- Type
- Study
- Evidence
- Studies in people · animals · lab
- Summarised from
- Abstract only
- Cite
- Kim H, Hwang HI, Song KW, Lee J (2017). Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener. Journal of texture studies. doi:10.1111/jtxs.12268PubMed 28419504DOI
Summary written 1 Oct 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error