Sourced from South Africa and sold per gram
Xanthan gum is a popular food additive that’s commonly added to foods as a thickener or stabilizer. When xanthan gum powder is added to a liquid, it quickly disperses and creates a viscous and stable solution. This makes it a great thickening, suspending, and stabilizing agent for many products.
While xanthan gum is safe for most, there are a few people who should avoid it.
People with severe wheat, corn, soy or dairy Allergies
Xanthan gum is derived from sugar. The sugar can come from many different places, including wheat, corn, soy, and dairy
People with severe allergies to these products may need to avoid foods containing xanthan gum unless they can determine what source the xantham gum came from.
Those taking certain medications or planning surgery
Xanthan gum can lower blood sugar levels
This can be dangerous for people who take certain diabetes medications that can cause low blood sugar. It can also be dangerous for people who are planning to have surgery soon.
How to use xanthan gum powder
Xanthan gum functions similarly to gelatin in recipes with regards to stabilizing suspensions, but it is completely vegan, while gelatin comes from animal sources. It’s also great for cooking and baking for persons with food allergies and restrictions, especially for those who are omitting gluten, dairy, eggs, and soy from their diet.
No heating or cooling is needed for xanthan gum to form a gel—it does so as soon as it is in contact with a liquid. Acid and heat don’t affect it, so it can be used in a wide variety of sauces and juices.
To use xanthan gum in recipes, use about 1/8 teaspoon per cup of liquid and combine these in a blender, not by hand. It will “gum” almost instantly and form clumps if not constantly in motion while it is being incorporated into the liquid.
For sauces, blending the xanthan gum first with a bit of oil before adding the soy milk or rice milk produces the best taste and texture, as this gives the sauce richness and depth that would normally be achieved by cream, butter, or eggs. The more xanthan gum is used in a liquid the thicker it will become.