Xanthan Gum, a polysaccharide, produced by the fermentation of sucrose, glucose or lactose from the growth with alcohol. Used as a stabilizer to prevent ingredients from separating.
When added to water, xanthan gum is an amazing thickener, and stable under a wide range of temperatures and PH’s. Less than 1% xanthan gum can create a very viscous water-based solution. Used In: Ice Cream, Yogurts, Baked Goods, a thickener in Sauces and Dressings.
Usage: 0.1 to 0.5g for 100g final preparation
Mix the xanthan gum in the preparation and let it rest for a while.