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XANTHAM GUM

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Xanthan gum is formed by fermentation process using different range of simple sugars by culturing the bacterium Xanthomonas campestris. This...
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  • Xanthan gum is formed by fermentation process using different range of simple sugars by culturing the bacterium Xanthomonas campestris. This powder appears creamy-white to yellow in colour and is particularly useful for thickening and stabilizing. This is a non-GMO product.
  • Breads – 3/4 tsp per cup of flour. Cakes – 1/2 tsp per cup of flour. Cookies – 1/4 – 1/2 tsp per cup of flour. If using as a thickener, whisk or blend thoroughly into the liquid to avoid clumps.
  • Xanthan gum is most often used in gluten-free baking, to give the dough or batter a "stickiness" that would otherwise be achieved with gluten. It can also be used to thicken soups and sauces.
  • Product should be stored in a cool, dry area with a temperature between 50-60?F, and a relative humidity of less than 50%. Under these conditions, the product will have a shelf life of 1 year.
  • 100 GRAMS
  • NUTRITION FACTS PER 10 G AMOUNT % DAILY VALUE
    Calories 35 -
    Fat 0 g 0%
    Saturated 0 g 0%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 260 mg 11%
    Carbohydrate 8 g 3%
    Fibre 8 g 31%
    Sugars 0 g -
    Protein 1 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 0%
    Iron - 0%
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