Xanthan is a fine, off-white powder which is commonly used as a thickener or stabiliser (it prevents separation of ingredients) in many food products. It is particularly useful in gluten-free baking as it helps the flours to bind better (prevents crumbling in breads and cakes), improves rise, extends freshness and improves texture. Xanthan is produced by the fermentation of glucose, sucrose or lactose, followed by one more procedure which extracts the powder itself.
It is used in small quantities in food because even in very small amounts it significantly increases the viscosity of liquids, so even a small tub will last a long time.
Pure Xanthan is derived from glucose/sucrose extracted from corn and soya and tested to ensure that no trace remains in the finished product.
|Typical Values Per 100g|
Made without dairy, egg, nut or soya ingredients. PIPcode 282-8572
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