Store xanthan gum in an air-tight container in a cool, dry place.
Xanthan gum is used as a potent thickener and as well as an ingredient in some gluten-free baking recipes.
Xanthan gum will thicken hot or cold liquids. It is generally used in concentrations between .05% and .4% with many applications calling for as little as .1%.
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Xanthan gum thickened solutions can develop an unpleasant mouth feel at higher concentrations (depending on the application), so some chefs prefer other thickeners (like ultratex tapioca starch) for liquids that need to be thicker.
Xanthan gum’s thickening effect is stable across a wide range of pH levels (2.5 to 11) and temperatures and will even thicken liquids with high concentrations of alcohol or salt.
Xanthan gum can be mixed into hot or cold liquids – sprinkling it in to the liquid while blending will help prevent clumps. If you’re concerned about clumping, try mixing it with any other dry ingredients also being added to the same liquid, this will help keep the granules from bunching together.
When xanthan gum is used in combination with guar gum, the resulting blend thickens more powerfully than either gum would thicken on its own.
Xanthan gum can be used in combination with locust bean gum to form elastic gels.