Thickener and stabiliser produced during fermentation.
Xanthan gum dissolves well in cold and hot water, milk, as well as salt and sugar solutions. Xanthan gum is resistant to ferments, alcohols, acids (except hydrochloric acid), alkalis and high and low temperatures (up to 120C, down to -18C), good resistance to freezing and superheating.
Due to its high viscosity and pseudoplasticity, xanthan gum forms a good structure, stabilises products for long periods of time and extends their shelf life, and ensures good cutability.
Xanthan gum is therefore often used in: dairy products, sauces, ketchup, mayonnaise, mustard, salad dressings, ice cream, desserts, bakery products, drinks.
Due to its properties, xanthan gum is often used in gluten-free products to improve dough binding.
Use: 1-4 grams per litre of liquid (maximum 10g/kg for certain foods) for light thickening, 0,25%-0,5% for sauces, above 0,8% to form a syrupy texture.

Ingredients: xanthan gum, E415.