xanthan gum, non-GMO

Xanthan Gum, a versatile and indispensable ingredient in the culinary world, emerges as the ideal solution for chefs seeking precision and consistency in their creations. This thickener and stabilizer excels in maintaining uniformity and stability in various dishes. Its heat stability, even in the presence of salts like Potassium Chloride, and resilience at high pH levels make it superior to many other hydrocolloids. Whether emulsifying a delicate sauce, stabilizing a vibrant dressing, or thickening a hearty soup, Xanthan Gum is the silent hero that transforms good dishes into great ones.

Usage: stabilize emulsions, foam, thicken
Scaling Range: .05% - .08%
Hydrates: any temperature
Stable PH: 1-13
Tolerates salt, sheering decreases viscosity,
can use with 50% - 60% alcohol

Sauce Emulsification: Create silky, smooth sauces using Xanthan Gum as an emulsifier, ensuring a consistent and unified texture.

Dressing Stability: Craft homogeneous salad dressings, emulsifying with Xanthan Gum, preventing oil and vinegar separation.

Soup and Stew Thickening: Achieve the perfect viscosity in soups and stews, making them rich and hearty without altering flavor.

Gluten-Free Baking: Enhance the structure of gluten-free bread and cakes, providing the necessary binding to mimic gluten's properties.

Ice Cream and Sorbet Refinement: Prevent ice crystals in homemade ice creams and sorbets, ensuring a smooth and creamy texture.

Vegan Cooking: Use as a thickening agent in vegan recipes, replicating textures often achieved with animal-based products.

Molecular Gastronomy: Experiment with avant-garde culinary techniques, creating foams, gels, and unique textures in modernist cuisine.

Ingredients: Usage: stabilize emulsions, foam, thicken
Scaling Range: .05% - .08%
Hydrates: any temperature
Stable PH: 1-13
Tolerates salt, sheering decreases viscosity,
can use with 50% - 60% alcohol