Xanthan gum, Louis Francois, 1 кг, 1821A

Xanthan Gum (E415) A natural polysaccharide obtained through organic fermentation of sugars by the bacterium Xanthomonas campestris. This powdered stabilizer and thickener is valued for its ability to provide ideal consistency, improve texture, and prevent phase separation in a wide range of products. Technical Advantages: Excellent dispersion: Dissolves easily, even in cold water. Stability: Maintains performance during freezing and thawing and in acidic environments where other ingredients may lose functionality. Exceptional efficiency: Delivers high viscosity at minimal dosage (typically less than 1%). Suspension effect: Keeps particles (spices, fruit pieces) evenly suspended. Applications: Ideal for confectionery, gluten-free bakery products, sauces, mousses, beverages, and health-focused or dietetic foods. Tip for Optimal Texture: Xanthan gum absorbs moisture instantly. To avoid lumps, mix it with other dry ingredients or pre-disperse in vegetable oil. For a perfectly smooth texture, use an immersion blender.