Produced by the fermentation of carbohydrates, Xanthan Gum is one of the most widely used emulsifiers and thickeners in the food industry.
Add Xanthan to batters for better adhesion, to puree’s to keep the water in emulsion or add to baked goods to bind and prevent crumbling, in particular gluten free products.
- Ice Cream/Sorbets - 1-1.5%,
- Foams - 0.2-1%
- Batters - 0.8 to 1.5%
- Thick Sauces - 0.7-1.5%
Also known as E415. Gluten free and suitable for vegans.