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Xanthan gum is a natural thickening and stabilizing agent widely used in gluten-free baking to improve texture and structure. Derived from fermented sugar, it helps bind ingredients together, preventing crumbly textures and enhancing moisture retention. In gluten-free flour blends, xanthan gum mimics the elasticity of gluten, ensuring doughs and batters hold their shape while providing a smooth, consistent mouthfeel in the final product.
The Arvanza Xanthan gum is produced in India, and is a white to pale white powder, 200 mesh in size. It is both hot and cold soluble, dissolving readily in water across a wide range of pH values and salt concentrations. Xanthan gum is highly stable across pH values from 2 to 12, demonstrating tolerance to enzymes, salt, and heat. It retains thermal stability even in acidic conditions. Additionally, it exhibits excellent freeze-thaw stability. Its viscosity remains largely unaffected by pH changes, salt addition, or prolonged thermal exposure, unlike other hydrocolloids that break down under similar conditions. Furthermore, xanthan gum shows excellent synergy with galactomannans like guar gum and locust bean gum, enhancing its functionality in various applications.
Product Benefits:
• Improves texture – Mimics the elasticity of gluten, providing a soft yet sturdy structure.
• Enhances binding – Helps hold ingredients together, preventing crumbly or dry baked goods.
• Increases moisture retention – Reduces dryness by locking in moisture for a longer shelf life.
• Stabilizes dough and batter – Prevents separation of ingredients, ensuring uniform consistency.
• Improves rise and volume – Supports leavening agents, helping dough rise properly.
• Works across various recipes – Suitable for bread, cakes, cookies, and other gluten-free products.
• Stable across pH and temperature – Maintains performance in different baking conditions.
• Enhances freeze-thaw stability – Helps products maintain quality even after freezing and thawing.
• Synergizes with other ingredients – Works well with other hydrocolloids like guar gum for improved results.
• Requires only a small amount – Effective in low concentrations, making it cost-efficient.
• Origin India.
• Allergen free.
Product Applications:
• Bakery products such as bread and cakes.
• Baked products such as cookies and biscuits.
• Snack products.
• Soups & dressings.
• Pasta & noodles.
• Pizza dough.