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Xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion.
Xanthan gum also helps suspend solid particles, such as spices. It helps create the desired texture in many ice creams.
It is also used in toothpastes as a binder to keep the product uniform.
Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks.
It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.
Xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. In most foods, it is used at concentrations of 0.5% or less.
In cosmetics, xanthan gum is used to prepare water gels, usually in conjunction with bentonite clays.
It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties.
Available in 1 kilogram packaging
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