Xanthan Gum - stabilizer and emulsifier in powder form for the production of gluten-free goodies

Xanthan gum is a tasteless and odorless powder obtained by fermenting carbohydrates with the help of Xanthomonas campestris. It acts as a stabilizer and emulsifier, which is hydrophilic, binds water well to itself, and thus helps to improve the quality of the dough from gluten-free ingredients. It primarily serves as a substitute for gluten, but you can also use it to make classic cakes and pastries. By adding it, the dough becomes smoother, less crumbly, holds its shape better and has a longer shelf life. It is mixed into flour and can be used in sourdough, shortbread, sponge cake, rubbed, batter, or puff pastry. You can also use it for the preparation of dressings, meat juices and sauces, for preserving meat, home-made ham, ice cream, or even gummy bears.

Xanthan Gum and its benefits

• serves as a substitute for gluten
• tasteless and odorless powder
• acts as a stabilizer and emulsifier
• used to make dough and homemade dishes

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