This gum allows you to thicken soups, sauces and creams using only a very small amount of product, and without changing the flavour of your recipe.
Xantan gum is produced by fermenting corn starch, and is extremely efficient as a thickener, helping to suspend particles in liquid.
Soluble when cold, the gum does not lose its qualities even when heated to 50°C. Stir gently and allow to soak up liquid.
A explanatory leaflet is enclosed with the Xantan gum to instruct you on how to make best use of this extraordinary ingredient, as well as the other products in the Texturas range.