Kalys - Xanthan Gum 100g

Product Information

Xanthan gum is a bacterial polysaccharide produced from the culture of Xanthomonas campestris. These micro-organisms are grown in fermenter on substrates (starch, plant protein...) that are transformed into xanthan. Xanthan is quite a recent ingredient but has replaced many gums especially tree gums as a thickener and stabiliser because of its acid and heat stability, all year round availability (not seasonal) and simplified production. Xanthan is indigestible.

Properties

Xanthan inhibits sedimentation of small particles and insoluble microscopic ingredients in solutions. It stabilises droplets in emulsions and maintains the integrity of heterogeneous formulations containing minerals, salts, vitamins. As a result of its viscosity xanthan replaces binding ingredients and energy dense thickeners such as animal protein (eggs, milk). Xanthan interacts synergistically with Guar, Tara, LBG and Konjac gums. When poured, xanthan has a long texture and thins out but, once the shear ceases, xanthan reverts to the gel state. That’s why xanthan is used in many salad dressings and sauces for chips, mayonnaise, French dressing... where it reduces calories by replacing oil, caloric polysaccharides (starch), sugar or and protein. It is not always highly transparent.

Xanthan:

• Acts as a carrier and lubricant in thick heterogeneous formulas like stews or French “cassoulet”
• Forms a good base for pumpable sauces that must stick and coat (chip sauce)
• Is pH tolerant and heat stable. It also resists degradation during fermentation and enzyme attack
• Is easy to use, effective at low dose rates and economical
• Can carry and stabilise droplets and pearls…
• Builds gelling systems with Guar, tara, LBG or konjac

Applications

Generally speaking xanthan is useful in low calorie preparations requiring thickeners –e.g., sauces, coatings and for replacing eggs and other emulsifiers.

How to use

Xanthan thickens solutions at low dose (1 to 3g per litre). It rapidly assumes a gel like consistency. However, shear thinning takes place when poured although suspension properties are unaffected.
It can replace or supplement eggs both as a thickener and for the development of aerated textures that are achieved by the suspension of air bubbles during whipping.
When use in fruit preparations or weak vegetable (at a few g per Kg), xanthan will thicken and retain even cold water. On heating xanthan thins out reversibly.
Xanthan has been used in bread and baking dough to improve sponginess and softness. It reduces starch retrogradation (crystallisation) and improves shelf life. Xanthan is also useful in ice cream to prevent ice crystal formation (0,2g/l) during thawing cycles.

Food regulations

Xanthan is a permitted additive in EU and is assigned r number E415. Use of this product is not recommended for babies and young infants. For all commercial use, please follow our disclaimer and advice and refer to regulatory texts for limitations to use.

Storage

Store in a dry, cool place, away from direct sunlight in its original packaging.

Best before: refer to date indicated on packaging.

After opening: keeps for 6 months.

Price: £10.99