Special Ingredients Xanthan Gum 5kg Premium Quality Extra Fine Powder Vegan Non-GMO Gluten Free Recyclable Container Xanthan Gum 5 kg (Pack of 1)

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Special Ingredients Xanthan Gum 5kg Premium Quality Extra Fine Powder Vegan Non-GMO Gluten Free Recyclable Container Xanthan Gum 5 kg (Pack of 1)

Regular Price: US$244.99

Special Price US$214.99

Availability: In stock

Supplier: SPECIAL INGREDIENTS

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Cooking Ingredients Thickeners

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Special Ingredients are suppliers of the finest quality food ingredients & flavourings to the trade throughout UK, Europe & Worldwide. Due to the range and quality of our products we have built a customer base to include some of the worlds leading Chefs, Restaurants, Producers & Foodies. Offering the most innovative and latest products in modernist cuisine. Using the power of nature & science to develop new & exciting concepts.

Special Ingredients Xanthan Gum Premium Quality Extra Fine, Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free

Stabiliser, emulsifier and texture improver. Use as a thickener, stabiliser and to improve texture in sauces and dressing
Add to Agar Agar and Carrageenan Kappa to produce more stable gels.
Use in ice cream to improve texture and stop ice crystals forming.
Stabilise foams when using a whipper gun, these foams may then be served hot or cold.
Use in pastry and pie fillings to prevent weeping of the filling.
Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free.

Our Xanthan Gum is 200 mesh compared to the standard 80 mesh, this means it is finer than standard Xanthan Gum making it easier to disperse and dissolve. Xanthan Gum is a food additive and is commonly used as a thickener, stabiliser, emulsifier and foaming agent. It 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. However, when added to other hydrocolloids, gels can be produced. Xanthan Gum 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 stop ice re-crystallisation (ice crystal growth) in freeze-thaw situations. It can also be used in pastry fillings, to prevent the weeping of water in the filling, protecting the crispness of the crust. It can also be added to ice cream to prevent ice crystals from forming

Recipes Using Xanthan Gum


Reverse Spherification of Mandarin Using Special Ingredients Xanthan Gum	Gluten Free Loaf Using Special Ingredients Xanthan Gum	Beetroot Balsamic Spheres Using Special Ingredients Xanthan Gum