Xanthan gum, used preferably at a rate of 1g for 100g of final preparation or less, is a thickener with a neutral taste.
- the thickening of a sauce usually obtained by addition of egg, fat or flour,
- to put herbs or spices in suspension
- to give a ketchuplike texture, i.e. viscous at rest, but fluid when eaten or beaten,
- to avoid losses of water allowing an easier success of macarrons, soufflés, meringues or whipped eggs,
- to stabilize ice cream.
Xanthan gum is soluble in water, even in the cold. But the solubility of xanthan decreases in the presence of ethanol. The amount usually used ranges from 0.2 to 1g for 100g of final preparation.
Xanthan gum, when used in combination with other gums (guar, konjac, locust) enables to obtain elastic gel. As xanthan gum may contain enzyme digesting cellulose, it is recommended to avoid using it with cellulose or its derivatives.
Neutral in taste
Influence of the acidity
Xanthan gum is insensitive to acidity between pH 2 and 13.
- Maximal temperature 25°C
- Air moisture < 60%.
Xanthan gum, Thickener - E415