TOUFOOD XANTHAN, thickener xanthan

Fiber-like carbohydrate obtained by bacterial fermentation with Xanthomonas campestris, with thickening, stabilizing properties (in emulsions). It thickens liquids both cold and hot and does not lose viscosity even when applied at a later temperature. It also resists freeze-thaw processes. Stir in slowly and allow to hydrate on its own. The process can be accelerated by vigorous mixing or shaking, but this can trap air and make the thickening process more difficult. Air can be removed with the vacuum pump.