Looking for a reliable food emulsifier? Look no further than our Xanthan gum powder. This versatile powder is a plant-based thickening agent and stabilizer, perfect for use in a wide range of food products. Whether you're creating sauces, dressings, or baked goods, our Xanthan gum powder will help improve the texture and viscosity of your final product.Not only does it help with emulsification, but it also helps to prevent ingredients from separating and enhances the shelf life of your food products. With its high viscosity and ability to create stable emulsions, our Xanthan gum powder is a must-have for any food producer looking to create high-quality, consistent products. Order now and see the difference this powerful emulsifier can make in your food production process!
Xanthan gum powder
Xanthan gum powder - 200gm
Xanthan Gum is 200 mesh compared to the standard 80 mesh, this means it is finer than standard Xanthan Gum making it easier to disperse and dissolve. Xanthan Gum is a food additive and is commonly used as a thickener, stabiliser, emulsifier and foaming agent. It is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations endowing it with weak-gel shear-thinning properties. However, when added to other hydrocolloids, gels can be produced. Xanthan Gum can be added to Agar Agar and Kappa Carrageenan to form a more stable gel. The consistent water-holding ability of Xanthan Gum may be used for the control of syneresis and to retard ice re-crystallisation (ice crystal growth) in freeze-thaw situations. It can also be used in pastry fillings, to prevent the weeping of water in the filling, protecting the crispness of the crust. It can also be added to ice cream to prevent ice crystals from forming. It will produce a large increase in the viscosity of a liquid by adding a very small amount (around 1%). However, in most applications, it is used at 0.5% or even as low as 0.05%. In foods, it is often found in salad dressings and sauces. It helps to prevent oil separation by stabilising the emulsion. Xanthan Gum also helps suspend solid particles, such as spices. Used in frozen foods and beverages, it helps create a pleasant texture in ice creams and does not change the colour or flavour of foods or beverages. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free.
- Stabiliser, emulsifier, thickener and texture improver in sauces and dressings
- Add to Agar Agar and Carrageenan Kappa to produce more stable gels
- Use in ice cream to improve texture and stop ice crystals from forming
- Stabilise foams when using a whipper gun, which can be served hot or cold
- Use for pastry and pie fillings to prevent weeping of the filling
- Suitable for Vegans, Non-GMO, Gluten Free
How to use: Xanthan Gum can produce a large increase in the viscosity of a liquid by adding a small amount (usually around 1%), however, in most applications, it is used at 0.5% or even as low as 0.05%