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Xanthan gum is a polysaccharide that is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. It is commonly used as a thickening agent and stabilizer in various food products due to its ability to form a gel-like consistency when mixed with water. Xanthan gum is widely recognized for its versatility and effectiveness in improving the texture and viscosity of food items.
| Appearance | White to off-white powder |
| Solubility | Soluble in cold and hot water |
| Viscosity | Varies based on concentration and shear rate |
| pH range | 6.0 to 8.0 |
| Usage levels | Typically 0.1% to 1% by weight |
When selecting xanthan gum, consider the intended application and desired viscosity. Specify the required appearance, solubility, and any specific certifications needed for food safety. It's important to communicate the quantity needed as xanthan gum is often sold in bulk, and pricing may vary based on volume. Additionally, inquire about the product's origin and any relevant quality standards.
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It is primarily used as a thickening and stabilizing agent in food products.
Yes, xanthan gum is gluten-free and is often used in gluten-free recipes.
Store in a cool, dry place away from moisture and direct sunlight.
Yes, xanthan gum is soluble in both cold and hot liquids.
Yes, xanthan gum is generally recognized as safe (GRAS) by the FDA.
Typically, xanthan gum is used at levels of 0.1% to 1% by weight.