A dry free-flowing powder suitable for use in food preparations as a stabilizer, thickener or emulsifier. It is vegetarian and contains no meat, dairy or egg products. Xanthan gum is ideal for thickening and emulsifying salad dressings and sauces.
For best product performance, these usage instructions should be carefully followed. Xanthan gum must be premixed with dry ingredients, such as salt, sugar and spices, before adding to water-based liquids. Always add the dry premix to water-based liquids (i.e. water or vinegar) first. When adding the dry premix to liquids, add gradually, while stirring vigorously with a whisk or electric mixer. Thickening will take several minutes. Once the premix has completely dissolved and thickened (5 minutes or more), oil may be added. To obtain a stable emulsion and avoid oil/water separation, we recommend whipping at high speed with an electric mixer for at least 5 minutes.
For a typical vinaigrette salad dressing, try starting with 2 level teaspoons of xanthan gum per gallon yield. The exact quantity will vary for each particular application.
|Product Number||Package Size||Yield|
|55500||4/8 oz. jars||Depends on usage|
Store in a cool, dry place.
Mix Only: None.
Product preparation may add other allergens. Refer to labels on ingredients added.
|Per 100 grams (mix)|
|Weight or Serving Size||100 g (dry)|
|Calories from Fat||0|
|Total Carbohydrates||80 g|
|Dietary Fiber||80 g|
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.