Xanthan gum is a biopolymer. Xanthan gum is known for its thickening and stabilizing properties. It is completely vegan and great for cooking and baking for persons with food allergies and restrictions, especially for those who are omitting dairy, eggs and soy from their diet.
Solutions of xanthan gum are generally not affected by changes in pH value. Xanthan gum will dissolve in most acids or bases. The viscosity of xanthan gum is stable at low pH values and at high temperatures for a long period of time. Because of its water binding capacity, xanthan gum solutions exhibit good freeze/thaw stability.
Bakery Products: Xanthan gum increases volume and moisture retention.
Meat products: Xanthan gum stabilizes suspension and increases WBC.
Dairy products: Xanthan gum controls crystal formation and syneresis.
Beverages: Xanthan gum acts as suspension and thickening agent.
Jellies: Xanthan gum adds texture and stabilizes suspension.