Xanthan, 1Kg

Typically used for: Thicken and stabilize suspensions or emulsions.

Origin: Natural carbohydrate produced by fermenting glucose with Xanthomonas campestris bacteria

(found in cabbage).

Characteristics/Application: Soluble in hot or cold water. Stable over a range of pH and temperatures.

Can thicken items with a high alcohol content. Compatible with, and stable in, high salt concentrations.

pH tolerance; 1-13

Usage: 0.25 – 1.5%