Xanthan gum provides 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 Xanthan Gum 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.
