Xanthan gum is obtained through the fermentation of carbohydrates using the bacterium Xanthomonas campestris.
In confectionery, xanthan gum is particularly valued for its ability to stabilize and improve the texture of products. Here are some specific uses of xanthan gum in confectionery:
Improvement of Consistency: Xanthan gum adds smoothness and "body" to creams, glazes, and fillings, which is important for maintaining the homogeneity of the product during storage and serving.
Thickening: In some cases, xanthan gum can replace gelatin as a thickener in cold desserts such as puddings or jellies. Xanthan thickens without the need for heating, which is a major advantage in the preparation of cold desserts.
Improvement of Stability: Xanthan gum helps stabilize emulsions and prevents the separation of water and oil phases, which is useful in products like ice creams and various types of creams.
Gluten-Free Baking: Xanthan gum is a key ingredient in many gluten-free baking mixes because it mimics the properties of gluten and helps maintain structure and increase the leavening of baked goods.
Slowing Sugar Crystallization: In some confections, xanthan can help slow down sugar crystallization, thereby improving texture and long-term quality of the product.
Product Weight: 100 g
Ingredients: Xanthan gum (E415)
Nutritional Values: Energy value: 320 kcal/1334 kJ, total fat: 0 g, of which saturated fatty acids: 0 g, carbohydrates: 0 g, of which sugars: 0 g, proteins: 0 g, salt: 0 g.
Storage: Store in a dry and cool place.
