Origin:
Xanthan gum is a polymer composed of sugar residues which is fermented by certain bacteria called Xanthomonas campestris, a single cell organism that creates Xanthan gum during the natural fermentation.
By adding isopropyl alcohol, xanthan gum is made into broth or goo like substance and is then dried out and ground up into powder so that it can be combined with liquid to form a gum like substance
Overview:
When you add xanthan gum powder to your liquid, it rapidly disperses and creates a viscous and stable solution. That’s why it has been used for decades to provide food and non food products with thickness. In recent years xanthan gum has achieved popularity among consumers because of its advantages in gluten free recipes.
Physical characteristic:
Xanthan gum occurs as a cream or white colored, odorless
, free flowing, fine powder.