Xanthan Gum


Called "one of the best discoveries in food science since yeast" by Nathan Myrvold, author of Modernist Cuisine, Xanthan gum emulsifies and stabilizes.

It is especially useful in binding gluten-free doughs and cake mixtures which would otherwise crumble. A small pinch helps prevent the separation of vinegars and oils in salad dressings, and it also improves the rich, creamy texture of sauces and ice creams. It is a corn-based product which takes its name from the strain of bacteria used to ferment it in the process to turn it into a thickener. 

Can also be used to make gels with other hydrocolloids - substances that form gels in the presence of water, which are extremely important in the of the 'Modernist' pantry.  

Use 0.5g to 8g per kg of finished product (or 0.05% to 0.8% by weight)

Ingredients: Xanthan gum E415. May contains traces of gluten and soya.


Delivery Option Price
Standard UK Delivery ? £3.50 or free when you spend £35
Express Delivery ? £6.95 or free when you spend £75
Next day by 12pm ? £9.95
Saturday ? £9.95
For international and other delivery information please see our Delivery page


These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.

More items to consider

Recipes to Try