FITgridients Xanthan Gum E-415 1kg - 100% thickener without additives and fillers.

Xanthan gum, large package 1kg

Xanthan gum (a.k. a. dextran or gellan gum) is a natural plant gum from the polysaccharide group (multi-molecular polysaccharides), rich in fiber and almost fat-free.

Xanthan gum is water-soluble and has excellent thickening properties.

Adding xanthan gum to food reduces its caloric content per unit volume, increases its fiber content and satiating properties (feeling of fullness after a meal). Xanthan gum binds a great deal of water and can also be used as a fat substitute - i.e. as a vegetable thickener and stabilizer.

Xanthan flour is soluble in cold and warm water, milk, sweet and salty liquids and alcohols of <20%.

Xanthan-thickened food products have a stable consistency resistant to acid/alkaline reaction (within pH 1-13), temperature and mixing.

Products thickened with xanthan gum can be both heated and frozen.

Application and dosage of xanthan gum

Depending on the chemical properties of the substance to be thickened and the density you want in the finished meal:

• Below 0.25 g/kg: fermented dairy drinks (buttermilk, kefir, curdled milk)
• Less than 2 g/kg: non-fermented dairy drinks (shake, yogurt, milkshake)
• Less than 3 g/kg: dessert, jelly, kisel
• Less than 5 g/kg: tomato sauce, cottage cheese desserts, cheese, cheesecake, yogurt and mayonnaise sauces
• Less than 6 g/kg: fruit and vegetable sauces and creams, canned vegetables in marinade, dairy desserts
• Less than 10 g/kg: jams, jellies and marmalades, fruit toppings, ice cream, low-fat processed cheeses
• Less than 10 g/kg: mixtures of butter and vegetable fats
• Less than 12.5 g/kg: low-fat homogenized type cheeses
• Less than 20 g/kg: vegetable pastes
• Less than 35 g/kg: salad dressings, low-fat mayonnaise
• As needed: baked goods, pastries, side dishes, desserts, cakes and icing, soft drinks and fruit drinks with fruit particles.