What is xanthan gum?

Xanthan gum is an odourless white powder.

It is a polysaccharide (a carbohydrate) produced by a bacterium called Xanthomonas campestris. The bacteria are grown in a nutrient-rich solution. After fermentation, xanthan gum is precipitated, dried and ground into a fine powder.

The production process was first developed by the United States Department of Agriculture in the 1960s. It has since become a widely used food additive because of its distinctive thickening, stabilising and emulsifying properties.

Xanthan gum has recently become better known in restaurants and kitchens as a molecular cooking ingredient, commonly used by world-renowned chefs to achieve their desired results.

Benefits of xanthan gum

Added to a liquid, it disperses to create a stable, viscous solution. Xanthan gum is an excellent thickener, stabiliser and emulsifier for many products.

Only a small amount is needed to stabilise, emulsify, gel or foam.

Gluten-free baking

Xanthan gum is increasingly popular for gluten-free baking, helping bind ingredients that need extra assistance.

How to use xanthan gum

Here are some of its main uses:

1. Thickening: increases liquid viscosity, making liquids thicker and more gel-like. Often used in sauces, dressings, soups and dairy and non-dairy products.
2. Stabilising: prevents ingredients from separating in products requiring a stable emulsion, such as ice cream, salad dressings and whipped toppings.
3. Gluten-free baking: binds and stabilises dough, providing structure and texture often missing from gluten-free baked goods.
4. Ice cream: slows crystal formation during freezing, ensuring a smooth, creamy mouthfeel.

Xanthan gum is typically found in:

• Baked goods
• Ice creams
• Sauces
• Soups
• Syrups
• Gravies
• Gluten-free products

Many people look for where to buy xanthan gum because quality varies. Special Ingredients ensures that the xanthan gum supplied for your recipes is of the highest quality. Customers buy our xanthan gum from many countries worldwide, including high-end restaurants and chefs.

Cooking with Special Ingredients Xanthan Gum

Use accurate, high-precision scales, since most recipes require a very small, specific amount. Special Ingredients supplies high-precision scales in our Digital Kitchen Scales category.

A small amount, usually around 1%, can substantially increase a liquid's viscosity; however, most applications use 0.5% or even 0.05%.

Added to a liquid, xanthan gum disperses to create a stable, viscous solution. It is an excellent thickener, stabiliser and emulsifier for many products.

Alternatives to xanthan gum (guar gum)

Special Ingredients also supplies alternatives, including guar gum:

Guar gum can replace xanthan gum in various recipes because both are thickeners and stabilisers suitable for gluten-free baking. Many recipes use a similar quantity, but we recommend testing a small batch first to see how the alternative affects your recipe.