Xanthan gum is a popular kitchen ingredient, giving everything from sauces to gluten-free baked goods... The post Substitute ...

Xanthan gum is particularly noted for its ability to thicken liquids and stabilize emulsions, which has led to its extensive use in products ranging from salad dressings to drug delivery systems.

Xanthan Gum: A polysaccharide produced by the fermentation of Xanthomonas campestris, used as a thickening and stabilizing agent in various industries. Biopolymer: A naturally occurring polymer ...

The FDA declared it safe for human foods in the 1960s. Food Babe, however, is likely to notice that the oil industry can also use xanthan gum – in large quantities – to thicken drilling mud. Which ...

When making gravy or soups, processing ice cream, yogurt, or sour cream, creating the filling for a frozen dairy desser,t or adding texture to an analog/vegan cheese, hydrocolloids are essential ...

What occurs if your sauce finally ends up slightly too thin and watery? In industrial settings, it’s widespread to use components like xanthan gum to thicken sizzling sauces barely and to provide them ...

Commercial salad dressings, though, can contain added sugar, xanthan gum to emulsify oil and vinegar ... but there’s no reason you can’t use a two-to-one ratio depending on your taste preference.