XANTHAN GUM

Format: 500g
Code 48642
Standard code 38696
Packaging 6u
Carbohydrate (bacterial fermentation of corn starch). Thickener, emulsifier and stabilizer.
Mode of use
Dissolve Xanthan Gum in any liquid with a water content higher than 80%. It can be mixed either cold or hot, using a blender to ensure uniform dispersion.
Dosage
3g/kg
espesante: goma xantana (e415)
It resists high temperatures and freezing processes without altering its properties. It is thermo-reversible, which means that it maintains its consistency after being heated or frozen.
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Features
Properties
Elaborations
Features
Versatile thickener
Xanthan Gum is a highly versatile thickener, emulsifier and stabilizer, soluble both hot and cold. Its viscosity remains stable regardless of temperature or pH, even in very acidic media. It is compatible with salty and alcoholic liquids, which allows its use in a wide variety of preparations. It has a pseudoplastic behavior, remaining viscous at rest and fluid under agitation, ideal for products such as ketchup. It resists freezing and thawing processes well without losing its properties, and is effective in preventing syneresis (water loss) in gels.

Resistance to freezing

High

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Uniform texturing

  • Soluble in cold and hot, with stable viscosity at any pH.
  • Compatible with salty and alcoholic media.
  • High viscosity at rest, fluid under agitation (pseudoplastic).
  • Resistant to freezing and thawing.
  • Stabilizer that prevents water loss and crystal formation.
  • Versatile for foams, gels, emulsions and low-calorie products.
Elaborations
Possible
Elaborations
Ideal for a wide variety of culinary preparations, from sauces to soups. In sauces, it acts as a thickener and stabilizer, maintaining a smooth and homogeneous texture. In raw coulis and vinaigrettes, it improves consistency and prevents separation of ingredients, creating a stable and long-lasting emulsion. In syrups, it helps to achieve a denser and more uniform texture.
SEE MORE RECIPES
Texturizing

Gazpacho Sandwich with Aromatic Vinegar Garnish
Texturizing

Margarita
Texturizing

Ham and Tomato Cristal Bread
Texturizing

Valentine's Day Heart Catchers
Technical Sugars, Texturizing

Chocolate Cake
Texturizing

Vegan Lemon Mousse
Nuts, Texturizing

Vegan Hazelnut Flan
Texturizing

Cherry Spherification
Freeze-dried and crispies, Colouring, Concentrated Pastes, Texturizing

Chocolate Soufflé with Amaretto Air and Amarena Sorbet
SEE MORE RECIPES

Frequently Asked Questions

Can I use Xanthan Gum in cold preparations?
Yes, Xanthan gum is soluble both hot and cold, so it is perfect for cold soups, raw coulis and any other preparation without the need to apply heat.
Can a preparation with Xanthan gum be frozen without losing its texture?
Yes, Xanthan gum resists freezing and thawing processes very well, maintaining its texture and avoiding syneresis (water loss) in frozen gels or sauces.
Is Xanthan Gum compatible with acidic media such as lemon or vinegar?
Absolutely. Xanthan gum maintains its viscosity and stability in a wide pH range, even in very acidic preparations such as vinaigrettes with lemon or sauces with vinegar.

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