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Xanthan Gum

10 oz total


  • Includes Ground Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
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      by contacting us immediately after placing your order.


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Size: Four 2.5oz Bags (10oz Total)
Features: In Re-Sealable Bags
Xanthan gum is a special carbohydrate that results when xanthomonas campestris bacteria ferments glucose.  First discovered by USDA scientists in 1950, it is now used extensively in food processing and in gluten free foods (especially gluten free baking).

Xanthan gum is very adaptable thickener that will work in most liquids.  It is very powerful, so only a little is needed for most applications.  Liquids thickened with it are “psuedoplastic” - this means that, like ketchup, they thin when stirred or shaken, then re-thicken at rest.

In the food industry, xanthan gum is used as a thickener and a stabilizer.  It keeps salad dressings from separating on the shelf and makes them cling to greens when poured, without feeling heavy in the mouth.  It is also used in syrups, canned goods, frozen foods, sauces, soups, baked goods, powdered juices, etc.

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%. 

How to Measure Out Molecular Gastronomy Ingredients (The Basics)

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.

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