It is primarily used as a thickening agent. A small amount of Xanthan Gum when added to liquids can vastly increase the viscosity, making it useful for a variety of products that require thickening. This hydrocolloid is used mainly in sauces, thick shakes, ice creams, salad dressings and other frozen foods. It can also be used as an alternative for gluten free products and replacement of egg for texture.Keep the lid tightly closed. Store in a cool & dry place and keep away from sunlight.

Ingredients: Xanthan Gum

Directions to Use:

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. Add Xanthan Gum in a litre of liquid base. Combine these in a blender, not by hand. It will ‘gum’ alsmost instantly and form clumps if not constantly in motion while it is being incorporated into the liquid.

Benefits: 100% Natural & Vegetarian

Warnings / Allergies: Allergen free product.

Shelf Life: 2 Years