Xanthan Gum 500g

Usage

When added to foods it helps improve the viscosity and stabilisation without altering the other properties such as flavour, taste, colour or texture. It is commonly used in salad dressing, bakery products, fruit juices, soups, Ice creams, sauces, gravies, and syrups.

Fun facts

It was discovered by a scientist named Allene Jeanes in 1963. She was working on developing a blood plasma substitute when she discovered xanthan gums practical properties. Her research into Isomaltose was successful and her blood plasma substitute has saved many lives and is still in use today. She was the first woman to be awarded the United States Drug Administration Distinguished Service Award and she also received the Federal Woman's Service Award from John F Kennedy in 1962. She was an important role model encouraging women to enter scientific research occupations.

Xanthan Gum provides no nutritional benefit or energy and the body cannot digest it, so is recommended that you consume it in small quantities. It is highly hygroscopic.

It still works at different temperature levels and pH levels so cooking with it doesn't reduce its effectiveness.

Health benefits?

A recent study on Xanthan Gum found that in small doses it may be able to lower the level of blood sugar by slowing digestion, reducing the rate at which sugar enters the blood stream. Further studies are being done as a potential benefit to diabetics.

Country of Origin - See attached specification sheet.