Xanthan Gum is an odorless, flavorless thickening and stabilizing agent. It is also known as xanthan gum powder or corn sugar gum.

Xanthan Gum is a polysaccharide, or a carbohydrate chain that swells upon contact with water to create a gummy, elastic food additive. It’s derived from the fermentation of sucrose, lactose, and glucose. It is a gluten free product.

Xanthan Gum is frequently used by: 

• manufacturers of dressings, sauces, spices, gravy, dairy products, and beverages; and 
• gluten-free bakers

Flavor Profile

Xanthan Gum is flavorless and odorless, and develops a sticky texture when it is in contact with water.

How To Use

Xanthan Gum is often used to stabilize food products that might separate in the packaging, like salad dressings. It can also be used as a thickener for products like yogurt or ice cream. Bakers will often use Xanthan Gum as a means to provide stability, structure, and elasticity to their gluten-free goods, since it is an effective replacement for gluten. 

Use Xanthan Gum sparingly. While it can add elasticity, too much Xanthan Gum will create products that have an unpleasant, gummy texture. Baked goods tend to not bake thoroughly. A good proportion to start with is 1/4 teaspoon of Xanthan Gum per cup of product; adjust up or down as necessary.