FUNCAKES - Additive
50 g Xanthan Gum
Cold-activating natural thickener, essential for gluten-free baking
FUNCAKES xanthan gum (E415) is a thickener obtained through sugar fermentation. It provides texture and stability to emulsions, sauces and doughs without altering the taste, and remains stable in acidic environments and after freezing. In gluten-free baking, it gives alternative flours back the elasticity normally provided by gluten.
Features
50 g
Format
Resealable jar
0.5 to 5 g/kg
Dosage
Depending on use
E415
Additive code
Sugar fermentation
Recommended uses
- Gluten-free baking: breads, brioche, biscuits and pie doughs made with rice or buckwheat flour
- Emulsion stabilization: vinaigrettes and cold sauces
- Coulis and sauces with preserved consistency and shine
- Cake design: edible glue for attaching fondant decorations
- Ice cream and sorbets: smooth texture and anti-crystallization
Dosage and preparation: to prevent lumps, always disperse the xanthan gum in a dry ingredient (sugar, flour) before incorporating it into the liquid, or use an immersion blender. Use 1 to 5 g per kg of liquid for a sauce, and 1 to 2% of the flour weight in gluten-free baking. Viscosity develops within 1 to 5 minutes and remains stable even after reheating. Store in a dry place with the jar tightly closed.
Technical data
| Composition | 100% xanthan gum (E415) |
| Format | 50 g jar |
| Allergens | No declared allergens |
| Diet | Gluten-free, suitable for a coeliac diet |
| Storage | Store in a dry place, protected from moisture and light |
Frequently asked questions
Why does my xanthan gum form lumps?
It tends to clump when it comes into direct contact with a liquid. Mix it first with a dry ingredient (sugar, flour) or disperse it using an immersion blender for a perfectly smooth texture.
Does xanthan gum work cold?
Yes, this is one of its advantages: it thickens both cold and hot, making it very practical for vinaigrettes, cold sauces and no-cook preparations.
Can it be used in a gluten-free recipe instead of wheat flour?
It does not replace the flour itself, but compensates for the absence of gluten by restoring elasticity and structure to the crumb. Use 1 to 2% of the weight of the alternative flour used.
Discover more
Discover all FUNCAKES products, our food additives section and our range of fondant icing.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
