Xanthan Gum is soluble in water. Most often used in salad dressings and sauces, helps suspend solid particles in spices, used in frozen foods and beverages and in gluten-free baking. In ice cream it prevents ice crystals from forming and as a fat substitute that adds the 'mouth feel' of fat without calories.
Usage: 0.1 to 0.5g for 100g final preparation.
Note: Mix the xanthan gum in the preparation and let it rest for a while.
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