Texturizer, carrier agent and gelling agent. Acts as a stabilizer.
a stabilizer that keeps cosmetic ingredients from separating and helps maintain a consistent texture.
A highly molecular polysaccharide gum used as a thickener.
Source Polysaccharide gum. Purpose Used as a thickener in gels and lotions.
Derived from the bio-fermentation of sugars, Xanthan Gum is a thickener, emulsifier and stabilizer.
A thickener and emulsifier.
A natural carbohydrate gum used as a thickener and emulsion stabilizer.
A natural sugar polymer found on the foliage of leafy green plants. A natural thickener, this food grade material is edible and often used to thicken ice cream and salad dressing as well as natural cosmetics.
plant-derived Xanthan gum is derived from corn. It is a mild thickener, emulsifier and stabiliser that we use in many of our products to enhance their consistency.
Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, emulsifier and stabilizer in foods such as dairy products and salad dressings.
This helps to prevent our goodies from crumbling, a job normally performed by gluten in mainstream foods. It is a necessity in gluten-free baking. Xanthan comes from the dried cell coat of a microorganism called Zanthomonas campestris. Though it sounds chemical, it is actually an all natural ingredient. Xanthan gum is derived from the fermentation of corn sugars, all corn sugars are removed in the processing of xanthan gum. Xanthan gum contains no corn protein and is considered to be corn-free. We have had no reports of problems with our products containing xanthan gum. We recognize the severity of food allergies and encourage you to make a choice based on your own comfort level with this ingredient.
Also known as corn sugar gum, xanthan gum is a naturally derived thickener, emulsifier and stabilizer produced by the fermentation of carbohydrates.
plant derived natural gum; Used as a emulsifier and thickener
A gum produced by a cultural fermentation. Used as a thickener, emulsifier and stabilizer.
an emulsifier and thickener.
Xanthan gum (C35H49O29) (sometimes spelled "xanthum gum") is a natural gum polysaccharide used as a food additive and rheology modifier. It is produced by a biotechnological process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. It was discovered by an extensive research effort by the United States Department of Agriculture, which involved the screening of a large number of biopolymers for their potential uses.
