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Used as a food additive and rheology
modifier, commonly used as a food thickening agent (in salad dressings,
for example) and a stabilizer (in cosmetic products, for example, to
prevent ingredients from separating). A practical use would be in salad
dressing: the xanthan gum makes it thick enough at rest in the bottle to
keep the mixture fairly homogeneous, but the shear forces generated by
shaking and pouring thins it, so it can be easily poured. When it exits
the bottle, the shear forces are removed and it thickens back up, so it
clings to the salad. Unlike other gums, it is very stable under a wide
range of temperatures and pH.
1 tablespoon contains 240mg sodium, 7g carbs, 7g fiber, and 1g protein.
Typical uses:One of the most remarkable properties of xanthan gum is its
ability to produce a large increase in the viscosity of a liquid by
adding a very small quantity of gum, on the order of one percent. In
most foods, it is used at 0.5%, and can be used in lower concentrations.