Xanthazoon contains xanthan gum and offers good thickening and stabilizing properties in dressings and sauces, beverages, dairy products, fruit preparations and ice cream. Xanthan gum is soluble in cold and hot liquids and increases the viscosity of the products in a wide temperature range. Dosage for binding of sauces or dressings:
Stir 2 level measuring spoons of Xanthazoon into 300 – 400 ml of cold or hot liquid (broth, juice, etc.) until it is completely dissolved.
The sauce or dressing can also be frothed up using a cream siphon.
We recommend a combination with Iotazoon or Celluzoon to produce stable foams.
Celluzoon contains cellulose gum, which is obtained from plant fibres. Celluzoon can stabilize cold liquid foams, which have a high strength and long life. By heating Celluzoon solid gel can be...
Gellazoon contains Gellan gum, a gelling agent produced by fermentation. Gellan gum (Gellazoon) forms firm gels even at low concentrations (0.5 %) which are characterised by very clear colour and...
Guarzoon contains Guar gum, a thickening agent which gives a high viscosity and a gel-like behaviour to the liquids. Guar gum (Guarzoon) is acid-stable and is used, amongst others, to produce viscous...
Locuzoon contains locust bean gum and in cold liquids it acts as a good thickening agent. Locust Bean Gum is used in industrial food processing in dairy products, desserts, fruit products, dressings...
Iotazoon contains Iota Carageenan, a type of carrageen which is obtained from red algae. Iota Carageenan (Iotazoon) is used industrially as a gelling agent and stabilizer, e.g. in dairy products and...
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