Xanthan Gum

Xanthan gum is a thickener and stabilizer obtained through the fermentation of sugar or glucose. Highly versatile, it stabilizes all your preparations and effectively prevents syneresis. Xanthan gum is stable during freezing, baking, and in the presence of alcohol or acidity. It is soluble in both hot and cold liquids and disperses quickly in aqueous environments under agitation. It exhibits excellent synergy with galactomannans (guar gum, locust bean gum, and tara gum). The combination of the two creates a gel.

Applications
Mousses, coulis, confits, emulsions, sauces, cocktails

Dosage and usage
Dosage: 2–5 g/kg of mass (0.2–0.5%)
Method of use: Dissolve in the cold liquid using a whisk or an immersion blender.

Properties
Thickening agent, suspending agent, stabilizer. Freeze resistant, heat resistant.

Conservation
To be stored in a sealed package, protected from moisture and heat. Keep away from light.

Certifications
Halal and Kosher.

Louis François advice
Xanthan is our magic wand - for any recipe that lacks stability during freezing, acidity, etc., add 0.1–0.2% xanthan to correct it.

Need inspiration?
Explore Louis François “Souvenir d'un été joyeux” recipes highlighting Xanthan Gum. https://louisfrancois.com/en/souvenir-dun-ete-joyeux/

Any technical questions?
Please contact us: https://louisfrancois.com/contact/