Stabilizers: Xanthan Gum

A by-product of the fermentation of cornstarch and Xanthomonas campestris, a bacterium found in cabbage, xanthan gum is classified as a polysaccharide gum. It has great thickening power (it can thicken alcohol). It is hot- and cold-soluble and dissolves almost immediately as it comes into contact with a liquid. To activate it, it is necessary to mix it slowly with the desired liquid and leave it to hydrate for at least two minutes. It will not lose its thickening power if moderate heat is applied. It is one of the best emulsion stabilizers because it has the capacity to keep emulsions dispersed, thanks to its suspending properties.