Xanthan gum

XANTHAN GUM E 415

€74.90*

Content: 10 kg (€7.49* / 1 kg)

Prices incl. VAT plus shipping costs

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Available, delivery time: 1-3 days*

Packaging sizes

10 kg Sack

Stk

Product number: 11027-10-GI

Info VAT abroad: The price shown is valid for Germany. For deliveries abroad, the item price will be adjusted to the applicable VAT rates.

Benefits

cold and hot soluble
for temperature-stable viscous solutions
prevents ice crystal formation

Clean Label

Ohne Gentechnik

Ohne Zusätze

Vegan

Leicht löslich

Product information "Xanthan gum"

Xanthan gum is an EU-approved additive and is used as a binder, thickener and stabiliser in food technology.

In creative cuisine, xanthan gum is used in dressings and sauces due to its ability to stabilise oil/vinegar emulsions. Whether mayonnaise, tomato ketchup, mustard or dry spice mixtures, almost everything that contains oil can be stabilised with xanthan gum.

Other applications are known, for example, in confectionery, to improve the freezing and thawing stability of fine baked goods (tarts, cakes, pralines, ice cream). Ice cream should appear creamy so that it can live up to its name ice cream. By using xanthan gum, the mouthfeel of ice cream can be improved without ice crystal formation and without the use of artificially produced binding agents. The whole thing takes place at the molecular level and the end product is not changed by this, but improved. Xanthan gum is highly valued in molecular cuisine for its versatile properties.

Xanthan gum is a complex polysaccharide gum obtained by fermentation of carbohydrates with a pure culture of naturally occurring xanthomonas campestris. Due to its pseudoplasticity, xanthan gum is suitable as a stabiliser of emulsions, suspensions and foams.

Benefits

approved by the EU as a food additive (E 415)
suitable for a vegan diet
neutral in taste
soluble both hot and cold
gluten-free and vegan
forms very pH and temperature stable viscous solutions
very good freezing and thawing stability
prevents ice crystal formation
bottled in Germany

Shelf life and storage

When stored under dry, cool conditions, the product can be kept for at least 2 years after the production date.

Our products are always packaged in pre-packaged containers that are marked with a batch number and a best-before date (imprint or additional label). Until the best-before date, the manufacturer guarantees the unchanged properties of the product in terms of appearance, taste and behaviour during processing. This is not an expiry date, as is the case with fresh produce, for example.

Nährwertangaben

Unprepared per 100 g

Calorific value kj	759,00 kj
Calorific value kcal	188,00 kcal
Fat	0,80 g
Of which saturated fatty acids	0,80 g
Carbohydrates	0,00 g
Of which sugar	0,00 g
Fibers	99,50 g
Protein	7,00 g
Salt	0,33 g

Other information

Cholesterol	0,00 g

Ingredients

Ingredients

Xanthan gum (E 415) 100%

Application

Xanthan gum is particularly suitable for the production of:

Sauces
Dressings
Oil and vinegar emulsions
Dry spice mixtures
Tomato ketchup
Mayonnaise
Mustard
Cakes
Pies
Pralines
Ice cream

Xanthan gum is a good cooking ingredient for people with gluten intolerance. The product can be used like starch, as it is soluble in both hot and cold liquids.

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Tip

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Xanthan 11027-05 im Boxpackbeutel. Vorderseite

Xanthan Gum

Xanthan gum is an additive approved by the EU and is used as a binder, thickener and stabilizer in food technology. In the creative kitchen, Xanthan Gum is used in dressings and sauces to stabilize oil/vinegar emulsions due to its properties. Whether mayonnaise, tomato ketchup, mustard or dry spice mixtures, almost anything that contains oil can be stabilized with xanthan gum. Continuee Possible applications are known, for example, in confectionery to improve the freezing and thawing stability of fine baked goods (cakes, pastries, pralines, ice cream). Ice cream should look creamy, so that it can live up to its name ice cream. By using xanthan gum, the mouthfeel of ice cream can be improved, without ice crystal formation, without the use of artificially produced binders. The whole thing takes place at the molecular level and the end product is not changed but improved. Xanthan gum is highly valued in molecular cuisine for its versatile properties. Xanthan Gum is a complex polysaccharide gum obtained by fermentation of carbohydrates with a pure culture of naturally occurring xanthomonas campestris. Due to its pseudoplasticity, xanthan is suitable as a stabilizer for emulsions, suspensions and foams.

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