Xanthan Gum

Xanthan Gum

SKU Unit Size
42209 20 g
21801 50 g
21802 100 g
21803 200 g
21804 400 g
21805 2 kg
21806 5 kg
  • Description

    Xanthan gum is formed by fermentation process using different range of simple sugars by culturing the bacterium Xanthomonas campestris. This powder appears creamy-white to yellow in colour and is particularly useful for thickening and stabilizing. This is a non-GMO product.

  • Directions

    Breads – 3/4 tsp per cup of flour. Cakes – 1/2 tsp per cup of flour. Cookies – 1/4 – 1/2 tsp per cup of flour. If using as a thickener, whisk or blend thoroughly into the liquid to avoid clumps.

  • Uses

    Xanthan gum is most often used in gluten-free baking, to give the dough or batter a "stickiness" that would otherwise be achieved with gluten. It can also be used to thicken soups and sauces.

  • Storage

    Product should be stored in a cool, dry area with a temperature between 50-60˚F, and a relative humidity of less than 50%. Under these conditions, the product will have a shelf life of 1 year.

  • Nutrition

    Nutrition Facts Per 10 g Amount % Daily Value
    Calories 20 -
    Fat 0 g 0%
    Saturated 0 g 0%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 0 mg 0%
    Carbohydrate 8 g 3%
    Fibre 8 g 30%
    Sugars 0 g -
    Protein 1 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 0%
    Iron - 0%
SKU Unit Size
42209 20 g
21801 50 g
21802 100 g
21803 200 g
21804 400 g
21805 2 kg
21806 5 kg
  • Description

  • Directions

  • Uses

  • Nutrition

  • Storage

  • Xanthan gum is formed by fermentation process using different range of simple sugars by culturing the bacterium Xanthomonas campestris. This powder appears creamy-white to yellow in colour and is particularly useful for thickening and stabilizing. This is a non-GMO product.

  • Breads – 3/4 tsp per cup of flour. Cakes – 1/2 tsp per cup of flour. Cookies – 1/4 – 1/2 tsp per cup of flour. If using as a thickener, whisk or blend thoroughly into the liquid to avoid clumps.

  • Xanthan gum is most often used in gluten-free baking, to give the dough or batter a "stickiness" that would otherwise be achieved with gluten. It can also be used to thicken soups and sauces.

  • Nutrition Facts Per 10 g Amount % Daily Value
    Calories 20 -
    Fat 0 g 0%
    Saturated 0 g 0%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 0 mg 0%
    Carbohydrate 8 g 3%
    Fibre 8 g 30%
    Sugars 0 g -
    Protein 1 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 0%
    Iron - 0%
  • Product should be stored in a cool, dry area with a temperature between 50-60˚F, and a relative humidity of less than 50%. Under these conditions, the product will have a shelf life of 1 year.