Xanthan Gum E415 - Natural Spices

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Xanthan gum E415

gebruik Dosage Depending on application. ingredienten Ingredients = max" :class="{ 'opacity-20 cursor-not-allowed': qty >= max }" >+ cart Add to Cart Our products meet the highest food safety and quality standards, and our production facility is FSSC22000 certified. Business customer? Buy at a discount! At Natural Spices you benefit from top quality and service, with purchase discounts of up to 10% on your orders. Create an Account Sign in

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Specifications

Country of Origin	China
Nutritional value per 100 g	Energy 1340,03 kJ Energy 320 kcal Fat 0 gram of which saturated fatty acids 0 gram Carbohydrates 4,6 gram of which sugars 0 gram Protein 3,8 gram Fibre 74,9 gram Salt 0 gram

Description

Xanthan gum for (extra) viscous foods

Xanthan gum, you will undoubtedly hear the name regularly. However, for many people it is not exactly clear what this excipient does in our kitchen. And this despite the fact that we consume a lot of foods containing this substance on a daily basis. So what exactly does xanthan gum do? It is a substance that is used in food to obtain a higher degree of viscosity. It is also sometimes referred to as 'slow-liquidity'. At Natural Spices you can order this binding agent online in a 1.5 or 20 kilo package.

What is xanthan gum made from?

Xanthan gum is of vegetable origin and the sticky substance is made from sugar and molasses. Molasses is a nutritious sweetener which is a by-product of sugar production. Xanthan gum is used not only as a thickener but also as a stabiliser, emulsifier and gluten substitute. It is a very strong product that gives an obvious result even in small quantities. This is one of the reasons why it is a relatively cheap substance. The binding agent is also assigned an e-number: E-415. This means that it is considered safe by the European Commission. After buying this additive online, you can find the maximum use of this product on the website of the European Commission.

How should you use xanthan gum?

The binding agent is often used in gluten-free kitchens. If you bake without gluten, you lack any binding power. Xanthan gum takes over this function as a thickener. Just like guar gum, it improves the texture of your food. The big difference between the two is that guar gum contains more fibre. Xanthan gum is also very popular in the vegan kitchen because it can replace not only gluten, but also eggs. How do you proceed? The wise thing to do is to first mix it with all the dry ingredients of your recipe. Only then add the liquid ingredients. Be careful when using this additive, as too much can quickly produce an effect reminiscent of rubber. Something you want to avoid at all costs! Read more

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