Xanthan gum is a high molecular weight polysaccharide produced by fermentation of glucose with a pure culture of Xanthomonas campestris.
It is available as a fine cream-coloured powder. Soluble in water. Insoluble in ethanol.
Xanthan gum is used as a stabiliser, thickener, emulsifier and gelling agent (in binary systems with locust bean gum forming elastic gels). Its pseudoplastic character, high resistance to pH and temperature variations and compatibility with most salts present in food makes it suitable for use in juices, beverages, dressings, dairy products, sauces, confectionery, syrups...
How to use
Sprinkle the amount of Xanthan gum to be used on top of one litre of liquid. Stir with a blender until thickened. Dissolves both hot and cold. Thickens all types of sauces without making them opaque. Does not lose thickening properties even when heated.
Note: in acidified aqueous solution its gelling capacity decreases.
4-10g of xanthan per litre of liquid
4-10g per liter of liquid xanthan.
Shelf life of 36 years under the specified storage conditions. Store in tightly closed containers in a cool, dry place.
400g polypropylene canister
Nutritional information pper 100 g
- Energy 725 kJ / 180 kcal
- Fat 0,0 g
- Saturated 0,0 g
- Carbohydrate 0,0 g
- Sugars 0,0 g
- Fibre 80,0 g
- Protein 5,0 g
- Salt 10,3 g