Origin: Xanthan gum is a light beige, talcum-like powder made from simple fermented sugars that won't alter the taste or colour of food. This natural carbohydrate is produced by fermenting glucose with Xanthomonas campestris bacteria (found in cabbage).
Application: Xanthan gum is one of the best emulsifying agents, and is great at helping oil and water stay together in food.Soluble in hot or cold water, and is stable over a range of pH and temperatures. It can thicken items with a high alcohol content, and is compatible with and stable in systems containing high concentrations of salt. In modernist cuisine, it's used in the process of spherification, and in gluten-free baking, it gives bread and baked goods structure.
Available in a 50g jar.