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.