Is Xanthen Gum a Malsifier?

Xanthen gum is a thickener, and i do wonder if maybe it's not actually stabilizing the emulsion. That's something that i should do a video about. I don't know where my head was, but i totally forgot to season the shrimp. But again, i was saved because the shrimp was totally salty enough by itself. Shrimps spoil incredibly fast so these days they are generally decapitated and frozen right on the boat that caught them. Salt lowers the freezing point of water, thus allowing you to blanket the shrimp in super chilled, sub zero degree celsius water. Faster freezing means less spoilage, and it means smaller ice crystals,. which do less cellular damage