


Xanthan gum is a versatile thickener and stabilizer, appreciated in molecular mixology, gourmet cooking and baking . Produced by natural bacterial fermentation , it allows for varied and stable textures , both hot and cold. Its high resistance to temperature variations makes it an essential ingredient for thickening sauces, soups, coulis and emulsions , but also for stabilizing mousses and preventing crystallization in ice creams and sorbets .
In mixology, it is ideal for suspending solid particles in a liquid , creating ultra-fine emulsions and stabilizing siphon foams and scums . With its strong thickening power , a small amount is enough to transform the texture of a liquid, guaranteeing optimal precision in each preparation.
✔ Ultra-powerful thickener : transforms the texture of liquids with a small amount.
✔ Hot and cold soluble : works in all temperatures, resists freezing and thermal variations.
✔ Stabilizer for emulsions and foams : prevents phase separation in sauces, dressings and siphons.
✔ Suspension of solid particles : perfect for cocktails or dishes requiring even distribution of ingredients.
✔ Anti-crystallizing : delays the formation of crystals in ice creams and sorbets.
✔ Neutral in taste and odor : does not alter the flavors of the preparations.
✔ Suitable for acidic and alcoholic media : stable up to 60% alcohol and in all pH ranges.
1 g/Kg : stabilizes foams and thickens slightly.
2 g/Kg : fluid texture, ideal for light sauces.
3 g/Kg : suspension of solids in liquid, denser sauce.
5 g/Kg and more : high viscosity, gelatinous effect (avoid excess to avoid an unpleasant texture).
Tip : Mix slowly while cold to gradually hydrate. Over-agitation can create air bubbles.
• Airtight packaging for optimal preservation.
• Storage : Cool, dry place , close tightly after use to avoid humidity.
• 100% xanthan gum (natural thickener).
• Format : ultra-fine powder for rapid dissolution.
• Net weight : 600 g .