Xanthan Gum

Fun cakes

Xanthan Gum 50 g

Natural thickener for cooking, baking, and gluten-free preparations

Xanthan gum is a natural-origin powdered thickener obtained by fermenting sugar with the bacterium Xanthomonas campestris. It provides texture and stability to emulsions, glazes, sauces, and doughs without altering the taste of the preparations. Highly valued in technical baking and gluten-free cooking, it improves the flexibility and structure of doughs made from alternative flours.

Properties

• • Natural origin: obtained by bacterial fermentation of sugar
• • Neutral taste: does not alter the flavor or smell of preparations
• • Activatable cold or hot: dual versatility depending on the recipe
• • Stable in acidic environments: compatible with fruit juices, vinaigrettes, citrus
• • Freezes well: texture remains stable after thawing
• • Gluten-free: essential for alternative flours to restore elasticity

Recommended uses

• • Gluten-free baking: breads, brioche, cookies, pie doughs with rice, buckwheat, or corn flours
• • Emulsion stabilization: vinaigrettes, mayonnaise, cold sauces
• • Coulis and sauces: maintains texture and shine, both sweet and savory
• • Cake decorating: edible glue to fix sugar paste decorations
• • Molecular cuisine: stable mousses, spherifications, aromatic foams
• • Ice creams and sorbets: smooth texture, anti-crystallization

Practical recipes

Edible glue for edible decorations: mix 1/4 teaspoon of xanthan gum with 4 tablespoons of water until you get a clear glue. Ideal for fixing sugar paste flowers, edible pearls, and glitter.

Granulating royal icing: mix 1 teaspoon of xanthan gum into 100 g of royal icing and let rest about 1 hour to obtain a more granular texture, perfect for snow effects and reliefs.

Flexible sugar paste: incorporate 5 g of xanthan gum into 250 g of sugar paste, knead and let rest 20 to 30 minutes. The paste becomes more elastic and easier to work with for wide coverings without tearing.

Gluten-free bread: add 1 to 2% of the flour weight (5 to 10 g per 500 g) to restore crumb elasticity and improve shelf life.

Suggested dosages

• • Sauces and coulis: 1 to 5 g per kg of liquid
• • Gluten-free baking: 1 to 2% of total flour weight
• • Ice creams and sorbets: 1 to 3 g per kg of mix
• • Stable emulsions: 0.5 to 1 g per kg of preparation

Composition and characteristics

• • Ingredient: 100% xanthan gum (E415)
• • Form: fine powder
• • Package: 50 g jar
• • Allergens: no declared allergens
• • Gluten-free: yes, suitable for celiac diets

Usage advice

To avoid lumps, always disperse xanthan gum in a dry ingredient (sugar, flour) before adding it to the liquid, or use an immersion blender to disperse it directly. The final viscosity develops within 1 to 5 minutes depending on temperature. Once textured, the preparation maintains its consistency even when reheated.

Storage: keep in a dry place, protected from moisture and direct light. Close the jar tightly after each use to preserve the powder's properties.

To go further

Complete your selection of technical ingredients for creative baking:

• • Explore our food additives section to gel, stabilize, and texture.
• • Discover our preparation aids for technical baking.
• • Work sugar paste with our premium sugar pastes section.