Xanthan Gum
Our premium Xanthan Gum powder is a cream coloured powder used commonly to thicken, stabilise and emulsify and will not alter the taste or smell of your food recipes. Xanthan Gum is soluble in both hot and cold water and gets its name from the bacterium responsible for its production: Xanthomonas campestris.
Xanthan Gum is perfect for use in gluten-free baking, salad dressings, mayonnaises including herb, garlic and vegan mayo, pizza bases and ice creams.
Gluten free baking: Bread, Pizza Base, Cake
Sauces: Mayo, Salad Dressing, Vegan Dressing, Coulis
Dressings: vinigrette, french dressing, Thousand Island Dressing, Vegan Dressing
Mayo: Vegan mayo, Herb Mayo, Garlic Mayo
Ice-cream: Sorbet, Icecream
Xanthan Gum (E415)
Nutritional – Typical values per 100g
Energy: 203kcal/832kJ
Protein: 3.3g
Carbohydrates: 15.9g of which sugars <0.1g
Fibre: 62.2g
Fat: 0.2g of which saturates 0.1g
Salt: 0.9g
Xanthan gets its name from the bacterium responsible for its production: Xanthomonas campestris. The bacteria consumes sugars and ferments it into a naturally thick, mucus-like substance. That material is then processed into a cream-colored powder.
How to use: The recommended doses for use in everyday recipes is between 0.05% and 0.5%. Add the xanthan gum gradually into your liquid ingredients whilst whisking. Continue whisking until all the powder has dispersed and no lumps remain.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
Xanthan Gum is perfect for use in gluten-free baking, salad dressings, mayonnaises including herb, garlic and vegan mayo, pizza bases and ice creams.
Gluten free baking: Bread, Pizza Base, Cake
Sauces: Mayo, Salad Dressing, Vegan Dressing, Coulis
Dressings: vinigrette, french dressing, Thousand Island Dressing, Vegan Dressing
Mayo: Vegan mayo, Herb Mayo, Garlic Mayo
Ice-cream: Sorbet, Icecream
Xanthan Gum (E415)
Nutritional – Typical values per 100g
Energy: 203kcal/832kJ
Protein: 3.3g
Carbohydrates: 15.9g of which sugars <0.1g
Fibre: 62.2g
Fat: 0.2g of which saturates 0.1g
Salt: 0.9g
Xanthan gets its name from the bacterium responsible for its production: Xanthomonas campestris. The bacteria consumes sugars and ferments it into a naturally thick, mucus-like substance. That material is then processed into a cream-colored powder.
How to use: The recommended doses for use in everyday recipes is between 0.05% and 0.5%. Add the xanthan gum gradually into your liquid ingredients whilst whisking. Continue whisking until all the powder has dispersed and no lumps remain.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
