Xanthan gum is said to be one of the best discoveries in food science since yeast. It perform some of the same functions as gluten, so preferably used in gluten-free baked goods. is used to give the dough or batter a stickiness that would otherwise be achieved with the gluten It can thicken liquids at concentrations as low as 0.1% by weight for thick liquid and 0.5% by weight for a thick paste. Xanthan gum is used in ice creams as well to prevent the formation of ice crystals and keep the product smooth.
|Brand||Titan Biotech Ltd.|