Product description:
Xanthan gum is a natural gum polysaccharide used as a food additive and rheology modifier. It is produced by a biotechnological process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. It was discovered by an extensive research effort by the United States Department of Agriculture.

Xantham Gum is mainly used as a thickener and emulsifier in food products in combination with Guar Gum. One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum of the order of one percent. Unlike other gums it is very stable under a wide range of temperatures and pH, and is accepted as a safe food additive in USA and Europe, with E number E415.

What does Xantham Gum do?
It is a thickening and suspending agent that is heat stable, wth good tolerance for strongly acidic and basic solutions. Viscosity remains stable over wide temperature range.

Any Other Helpful Information on Xantham Gum?
1. Xanthan gum, along with guar gum, is sometimes used as a substitute for gluten in baked goods. In the oil industry xanthan gum is used in large quantities. It is used to increase the viscosity of the water pumped into wells for purposes of enhanced oil recovery.

Where can the Raymond Capaldi Signature Series of Molecular Gastronomy Powders be purchased from?
1. The Melbourne Food Ingredient Depot either from the shop or online.
2. The Vital Ingredient
3. If you wish to stock this The Raymond Capaldi Signature Series please call the Melbourne Food Ingredient Depot on 03 9386 3206