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Uses: Used as an emulsifier, lubricant, suspending agent and thickener.
Xanthan Gum may be used alongside non-gluten containing flours to improve structure and texture in gluten-free baked goods.
Also used in salad dressing to emulsify oil and vinegar, in cosmetics, animal feeds and various industrial products.
Description: Xanthan Gum is a natural carbohydrate produced by fermenting glucose with the appropriate micro organisms (Xanthomonas campestris).
It is gluten-free but can be used as a substitute for gluten (the protein which gives wheat flour its structure).
GELLING AGENTS