Thickening Agents

  • Xanthan Gum

    Xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, used as a food additive and rheology modifier.   Most common use is as a food thickening agent, for example in salad dressings and sauces where it prevents the oil separation by stabilizing the emulsion and as a stabilizer in cosmetic products to keep the ingredients from separating.   In the world of gluten-free baking, xanthan gum plays a crucial role in order to give dough or batter a 'stickiness' that would otherwise be achieved with gluten found in wheat.   Also used in frozen foods (helps create a pleasant texture in many ice creams) and in beverages.

    Packaging: 25 kg & 50 lb. carton

    Product Specs