Xanthan Gum is produced by the pure culture fermentation of the microorganism Xanthomonas Campestris to yield a type of gel fiber similar to guar gum. It is commonly used in thickening food products.
26 of 26 people found the following review helpful.
May 22, 2007 Reviewer: A customer in New York
Very useful for low-carb thickening. Works in cold as well as hot, unlike guar gum which seems to require heat. Good for thickening powdered shakes or de-glazing pan for sauces for sauteed food. Requires experimenting: has great thickening power. Making a gravy with 1 cup of stock or thickening a 12 oz. shake requires only about 1/4 teaspoon. Also, goes through stages in cooking so start very slowly.
Recommended Use: Use in baking products as directed.
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