Xanthan Gum is a highly versatile thickener, emulsifier and stabiliser produced through the bacterial fermentation of corn starch. Soluble in both hot and cold applications, its viscosity remains stable regardless of temperature or pH, even in highly acidic media. It is compatible with salty and alcoholic liquids, allowing its use across a wide range of culinary preparations. Its pseudoplastic behaviour enables it to remain viscous at rest and fluid under agitation, making it ideal for products such as ketchup. It also resists freezing and thawing processes without losing its properties and helps prevent syneresis in gels.
Use
Ideal for a wide variety of culinary preparations, from sauces to soups. In sauces, it acts as a thickener and stabiliser, maintaining a smooth and homogeneous texture. In raw coulis and vinaigrettes, it improves consistency and prevents ingredient separation, creating stable and long-lasting emulsions. In syrups, it helps achieve a denser and more uniform texture.
Dissolve Xanthan Gum in any liquid with a water content higher than 80%. It can be incorporated either hot or cold using a blender to ensure uniform dispersion.
Technical
Sosa Ref: 48642
Function: Stabilises, thickens
Format: Fine cream-coloured powder
Dosage: 3 g/kg
Properties: Not thermoreversible, water-based medium, hot/cold activation temperature, freezable
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Xanthan gum (E415)
Storage: Store sealed in a cool, dry place away from humidity and light
