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XANTHAN GUM

Xanthan Gum is the most frequently used natural gelling agent. It is obtained from the fermentation of corn starch with the Xanthomonas campestris bacterium. Xanthan Gum is exploited for its ability to "swell" in water, forming a three dimensional structure that allows the production of gels.

Function

Thickening agent

Origin

V - Vegetal obtained through mechanical processes

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