TOUFOOD XANTHAN, thickener xanthan

Fibrous carbohydrate, obtained through bacterial fermentation with Xanthomonas campestris, with thickening and stabilizing properties (in emulsions). It thickens liquids both cold and hot and does not lose viscosity even with subsequent temperature changes. It also resists freeze-thaw cycles. Stir in slowly and allow to hydrate naturally. The process can be accelerated by vigorous mixing or shaking, but this can trap air and hinder the thickening process. Air can be removed with a vacuum pump.