ADDITIVE, XANTHAN GUM ARTISTRE SHELF STABLE – 1 LB

Description

Natural carbohydrate produced by fermenting glucose with Xanthomonas campestris bacteria (found in cabbage).  It is gluten free and can be used as a substitute for gluten in baking (used along with non-gluten containing flours).  Discovered more than 50 years ago in Illinois.  Develops a weak gel for high-viscosity solutions at low concentration.  It is pseudoplastic (shear reversible).  Exceptional thickening and stabilizing abilities- keeps ingredients suspended uniformly in salad dressings while providing excellent pour ability without flavor masking. Provides improved mouth feel to such products as syrups and powdered juice drinks. Functions as hydrophilic colloids to thicken and stabilize emulsions, foams, and suspensions. 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 systems containing high concentrations of salt.