Despite its strange name, Xanthan Gum is an all natural product just like any other fermented corn sugar polysaccharide product. This Xanthan Gum exhibits many very useful properties, for example: high viscosity at low concentrations, little change in viscosity at varying temperatures, and excellent stability over a wide pH range. It also provides good freeze-thaw stability and shows remarkable suspension characteristics.
FOOD PREPARATIONS: Used as a thickener, stabilizer, emulsifier, suspending agent, or bodying agent in many food applications such as salad dressings, sauces, instant products, desserts, bakery, dairy products, and fruit juices. In dairy products and salad dressings as a thickening agent and stabilizer. Prevent the formation of ice crystals in ice creams. Provides that 'fat feel' in low or no-fat dairy products such as ice cream, yoghurt, etc.
GLUTEN FREE FOOD PREPARATIONS: Used in place of gluten free flour as a baking aid in gluten free foods. Gluten imparts elasticity to the dough allowing the dough to hold the gases formed by fermentation. Fermentation causes the rising effect. For those recipes in which you need to omit the gluten, Xanthan Gum is used as a substitute for the missing gluten. If you suffer from gluten intolerances or allergies, then look for Xanthan Gum as an ingredient on the label.
COSMETIC and PHARMACEUTICAL APPLICATIONS: Used in tooth pastes, lotions, shampoos, and tablet formulations. Cosmetic manufacturers add a very small amount of Xanthan Gum to cream-based products to keep the individual ingredients from separating.
INDUSTRIAL APPLICATIONS: Used in cleaners, paints, ceramic glazes, and inks.