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:
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
Ph Solubility: 1-13
Doseage Rates: 0.05% - 1.5%