Bakers Authority
5LB Xanthan Gum
5LB Xanthan Gum
Xanthan gum is a polysaccharide produced by fermenting sugar with bacteria, then drying and milling the result into a fine, free-flowing powder. It ranges from white to cream in color and carries no smell or taste of its own, so it thickens without altering the flavor of a formula. It dissolves in both cold and hot water and is insoluble in alcohol. Check out our xanthan gum, available in bulk or wholesale.
A small amount of xanthan gum does a great deal of work. It builds viscosity in soups, sauces, dressings, and beverages, keeps particles and emulsions suspended rather than settling out, and holds its thickening power across a wide range of pH and temperature. Because it hydrates in cold liquid, it can be worked into a formula without a cooking step.
In gluten-free baking, xanthan gum takes on the structural role gluten would otherwise play, giving doughs and batters the elasticity to stretch and the strength to hold gas during proofing and baking. Without it, gluten-free formulas tend toward a crumbly, dense result. Check out our xanthan gum, available in bulk or home use.
Xanthan Gum Bulk Packaging: 5 lb Bag
5LB Bag: Repackaged from the larger bag in our facilityShelf Life: 2 years from date of manufacture
Applications: Stabilizer and thickener of aqueous systems. Increases viscosity, stabilization of emulsions, suspensions, foams. Delays or prevents crystallization. Stabilization of oil in water emulsions (dressings, sauces, etc.)
Country of Origin:
CHINA
Item Number: D-4799-5LB
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Xanthan gum is a polysaccharide produced by fermenting sugar with bacteria, then drying and milling the result into a fine, free-flowing powder. It ranges from white to cream in color and carries no smell or taste of its own, so it thickens without altering the flavor of a formula. It dissolves in both cold and hot water and is insoluble in alcohol. Check out our xanthan gum, available in bulk or wholesale.
A small amount of xanthan gum does a great deal of work. It builds viscosity in soups, sauces, dressings, and beverages, keeps particles and emulsions suspended rather than settling out, and holds its thickening power across a wide range of pH and temperature. Because it hydrates in cold liquid, it can be worked into a formula without a cooking step.
In gluten-free baking, xanthan gum takes on the structural role gluten would otherwise play, giving doughs and batters the elasticity to stretch and the strength to hold gas during proofing and baking. Without it, gluten-free formulas tend toward a crumbly, dense result. Check out our xanthan gum, available in bulk or home use.
Xanthan Gum Bulk Packaging: 5 lb Bag
5LB Bag: Repackaged from the larger bag in our facilityShelf Life: 2 years from date of manufacture
Applications: Stabilizer and thickener of aqueous systems. Increases viscosity, stabilization of emulsions, suspensions, foams. Delays or prevents crystallization. Stabilization of oil in water emulsions (dressings, sauces, etc.)
Country of Origin:
CHINA
Item Number: D-4799-5LB
