Emulsifiers, Stabilisers, Thickeners and Gelling Agents.
Xanthan Gum is a natural carbohydrate produced by fermenting glucose with the appropriate micro organisms (Xanthomonas campestris). It is gluten-free but can be used as a substitute for gluten (the protein which gives wheat flour its structure).
Used as an emulsifier, lubricant, suspending agent and thickener. May be used alongside non-gluten containing flours to improve structure and texture in gluten-free baked goods. Also used in salad dressing to emulsify oil and vinegar, in cosmetics, animal feeds and various industrial products.
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