Xanthan gum is formed by fermentation process using different range of simple sugars by culturing the bacterium Xanthomonas campestris. This powder appears creamy-white to yellow in colour and is particularly useful for thickening and stabilizing. This is a non-GMO product.
- Xanthan gum is most often used in gluten-free baking, to give the dough or batter a "stickiness" that would otherwise be achieved with gluten.
- it can also be used to thicken soups and sauces.
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