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Xanthan Gum
Xanthan Gum Xanthan Gum

Xanthan Gum

(200g)

Product Code: MSK-0501
Availability: In Stock
Categories: Xanthan Gum, Gums & Thickeners, Thickeners

Xanthan Gum is one of most commonly used gums to control viscosity and provide stability.

£20.99 ex VAT

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Xanthan Gum is a powder milled from the dried cell coat of a micro-organism called Xanthonomonas Campestris, grown under laboratory conditions.

It is naturally produced to stick the bacteria to the leaves of cabbage-like plants.

Xanthan Gum's most important property is its very high low-shear viscosity coupled with its strongly shear-thinning character.   It is one of most commonly used gums to control viscosity and provide stability. 

Its properties include:

  • High viscosity at low concentrations
  • Good freeze- thaw stability
  • Excellent stability over a wide ph range
  • Salt tolerant
  • Excellent temperature stability
  • Rapid hydration without lumping
  • Predicable and reliable viscosity
  • Gel forming in the presence of Locust Bean Gum, Agar Agar and Kappa Carrageenan
  • Stabilises foam for a longer shelf life
  • Excellent suspending ability

Applications:  Gels only in the presence of Locust Bean Gum (LBG), Agar Agar or Carrageenan Kappa.  Stabiliser.  Suspensions thickener.  Emulsifier.  Foaming agent.  Replaces gluten in yeast breads.  Retards ice crystal growth in freeze-thaw situations.

Rate of Hydration:  Rapid

Colour:  Light to off white powder

Solubility: Cold

Ph Solubility: 1-13

Doseage Rates:  0.05% - 1.5%

 

 



Thickening:

  • Weak solutions of Xanthan Gum will allow the suspension of fruit caviar pearls or other small particles within a liquid.
  • Thicken stocks, sauces, juices etc without masking any flavour.
  • Blend with Agar Agar, Kappa Carageenan or Methocel to improve gel textures. For example strengthen very brittle gels or prevent leeching.
  • Stabilise foams when using a cream whipper gun, these foams may then be served cold or hot.
  • Add to freeze/thaw mousse and parfait mixes to prevent ice crystals from forming.

Foams:

  • Denser foams with a glossy finish.
  • Can also be used to foam purées or heavier liquids.
  • Best results achieved using a cream whipper gun.
  • Can be served warm or cold.

Xanthan Gum is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations endowing it with weak-gel shear-thinning properties.

It hydrates rapidly in cold water without lumping to give a reliable viscosity, encouraging its use as thickener, stabilizer, emulsifier and foaming agent.

However when added to other hydrocolloids gels can be produced.  Xanthan Gum forms thermoreversible soft elastic gels with Locust Bean Gum and can be added to Agar Agar and Kappa Carrageenan to form a more stable gel.

The consistent water holding ability of Xanthan Gum may be used for the control of syneresis and to retard ice recrystallization (ice crystal growth) in freeze-thaw situations.

Xanthan Gum may be used in pastry fillings, it prevents the weeping of the water in the filling, protecting the crispness of the crust.

Xanthan Gum may also be added to ice cream to prevent ice-crystals forming.

Xanthan Gum is capable of producing a large increase in the viscosity of a liquid by adding a very small amount, around 1%, however in most applications it is used at 0.5% or even as low as 0.05%

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