Xanthan Gum gets its name from the strain of bacteria used during the fermentation process. It is a thickening agent and stabilizer in dairy products and salad dressings. It also prevents ice crystals from forming in ice cream and adds substance to low—or no-fat dairy products. Xanthan Gum can also be used as a substitute for wheat gluten in gluten-free breads, pastas, and other flour-based food products.
Xanthum gum allows you to create allergen-free menu items for your guests quickly.
Add volume and thickness to your gluten-free breads and baked goods with this xanthan gum. Its high-rising properties create a soft and satisfying texture that both allergen and non-allergen customers will appreciate. Incorporate this versatile ingredient to enhance low—or zero-fat dairy products like yogurt and ice cream. This product will keep ice crystals at bay and ensure a creamy texture in your signature ice cream, frozen yogurt, or sherbet.
