Gomme xanthane

Carbohydrate source (primarily corn starch)  

Xanthomonas, a naturally occurring bacterium found on the surface of the leaves of green vegetables.

Xanthan is a long-chain polysaccharide having d-glucose, d-mannose, and d-glucuronic acid as building blocks in a molecular ratio of 3:3:2 with a high number of trisaccharide side chains.

It is very easy to thicken with xanthan gum. All you need to do is add a very small amount of blending agent to the liquid you want to thicken. It's important to stir it well, otherwise your dish may end up clumping together.

For sauces, mixing xanthan gum with a bit of oil before adding soy or rice milk produces the best taste and texture, as this gives the sauce a richness and depth that would normally be achieved by cream, butter or eggs. The more xanthan gum you use in the liquid, the thicker it becomes.

To use xanthan gum, you will need to add it to your sauce as you stir. Avoid adding it to a still liquid or it will solidify instantly and make your sauce lumpy. Use 1/8 teaspoon per cup of salsa for light thickening and 1/4 teaspoon for heavy thickening.

Stability, syneresis control and consistent viscosity during freeze-thaw cycles

and heating are achieved by adding xanthan gum to a variety of frozen products.

In general, stabilizers used in ice cream should have the following functions.

Prevention of water loss (during the freeze-thaw cycle)

Improved product water retention

Anti-melt - effective at slowing down melting

Increase in the rate of product expansion

Delivers a smooth texture and creamy mouthfeel

Prevent the formation of ice crystals

Absoutely Yes!

Xanthan gum can be used in the baking industry (e.g. bread, cookies, biscuits, muffins, cakes) for the following purposes:

• To add volume to bread
• Makes the crumbs stronger
• Increased water retention
• Delivers a smooth taste and texture

And thus slows starch aging and extends the shelf life of baked goods and refrigerated doughs.

It can also be used as a substitute for eggs, reducing the amount of egg white without sacrificing the soft texture and appearance. Add it to bread spreads to prevent the spread of dehydration caused by absorbing water.

Xanthan gum can also be used in gluten-free baking in place of gluten to bind flour together, which is beneficial for those with celiac disease.

As one professional xanthan gum supplier, we certainly could provide free technical support, Please contact us to get the xanthan gum recipe you need.

Oui, il n'a pratiquement aucun effet secondaire et sa sécurité a été reconnue par la Food and Drug Administration (FDA) des États-Unis et l'Autorité européenne de sécurité des aliments (EFSA), ainsi que par le Comité mixte FAO/OMS d'experts des additifs alimentaires (JECFA).

FDA considers xanthan gum safe for consumption as a food additive

Yes, our xanthan gum manufacturer could provide Kosher certificate.

Xanthan Gum is a popular halal ingredient used in food and beverage, as one xanthan gum supplier, our products are all HALAL certified.

Most of the xanthan gum( without using chicken lysozyme or whey) is vegan friendly and used as a vegan alternative to gelatin.

What is natural? Do you get xanthan gum naturally from food? No. Xanthan gum is a food additive that is a common ingredient in processed foods.

Does xanthan gum contain gluten, is xanthan gum gluten free?

Yes, it is gluten-free and widely used in gluten-free foods because it does not contain wheat, rye, barley or hybrids of these grains. In addition, it can be used in place of gluten to improve the taste of baked goods.

No, not like Gelatin, Xanthan gum is produced from purely cultured bacteria through an aerobic, macerated fermentation process.

Xanthan gum is made by fermenting a carbohydrate source (primarily corn starch) with Xanthomonas.

No, it does not contain wheat, rye, barley or hybrids of these grains.

It has virtually no side effects and its safety has been recognized by FDA.

La pectine est une fibre et ne contient pratiquement pas de calories ni de nutriments.