A versatile, powerful thickener and stabilizer — essential for gluten-free baking, sauces, beverages, and molecular gastronomy.

Key Benefits

• Provides high viscosity at very low dosages

• Improves elasticity and structure in gluten-free baking

• Stabilizes emulsions and suspensions in beverages

• Enhances mouthfeel in sauces, dressings, and ice creams

• Heat- and pH-stable for wide applications

• Plant-based, vegan, gluten-free, non-GMO, Kosher (K)

• Available in 2-oz, 8-oz, and 16-oz packs

Properties

• Dietary: Gluten-Free, Vegan, Non-GMO, Kosher (K)

• Ingredient: 100% Pure Xanthan Gum (fermentation-derived)

• Allergens: None

• Documentation: COA | SDS | SPECs | Certificates

What It Does

Xanthan Gum is a natural polysaccharide produced through fermentation. It hydrates quickly and creates high viscosity at low concentrations. In foods, it acts as a thickener, stabilizer, and emulsifier, making it indispensable in gluten-free baking, sauces, dressings, beverages, and frozen desserts.

Popular Uses

• Gluten-Free Baking: Adds elasticity and chewiness to breads, cakes, and cookies

• Sauces & Dressings: Thickens and stabilizes emulsions, preventing separation

• Beverages: Keeps particles suspended and maintains consistency

• Ice Cream & Frozen Desserts: Prevents ice crystal growth and improves creaminess

• Molecular Gastronomy: Used in foams, gels, and emulsions

How to Use

• Dosage: 0.1%–0.5% by weight for beverages; up to 1% for thicker sauces or gluten-free doughs

• Hydration: Disperse into liquid with high shear to avoid clumping

• Compatibility: Works synergistically with guar gum and locust bean gum

Pro Tips

• In gluten-free baking, pair with guar gum for improved elasticity.

• Blend with sugar or dry ingredients before adding to liquid for easier dispersion.

• Stable under freezing, heating, and a wide pH range.

Pair With

• Guar Gum — enhances elasticity in gluten-free doughs

• Locust Bean Gum — boosts viscosity and creaminess

• Carrageenan — balances textures in dairy and frozen desserts

Storage & Shelf Life

• Store sealed, cool, and dry.

• Shelf life: 2 years.

Why Cape Crystal

• Premium food-grade Xanthan Gum with consistent quality

• Trusted by professional kitchens, bakeries, and home chefs

• Backed by technical support and full documentation

Frequently Asked Questions

Q: What is Xanthan Gum used for?
A: It’s used as a thickener, stabilizer, and emulsifier in gluten-free baking, sauces, beverages, and frozen desserts.

Q: How much Xanthan Gum should I use?
A: Dosage is typically 0.1%–0.5% by weight for liquids, up to 1% for doughs and sauces.

Q: Is Xanthan Gum safe and natural?
A: Yes — it’s produced by fermentation, and Cape Crystal Xanthan Gum is food-grade, vegan, gluten-free, non-GMO, and Kosher.

Q: Can Xanthan Gum replace gluten in baking?
A: Yes — it provides structure and elasticity in gluten-free baking, helping breads and cakes hold together.

Q: Can Xanthan Gum be combined with other gums?
A: Yes — it works synergistically with guar gum, locust bean gum, and carrageenan.

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “Game-changer for my gluten-free baking — my bread finally has structure.”
⭐️⭐️⭐️⭐️⭐️ “Great quality, dissolved perfectly into my dressings without clumps.”

Call to Action

Thicken, stabilize, and elevate your recipes with Cape Crystal Brands Xanthan Gum. Available in 2-oz, 8-oz, and 16-oz packs.

For Further Information for Xanthan Gum:

Hydrocolloid: Xanthan Gum

Is Xanthan Gum Safe for Dogs?

Xanthan Gum in Recipes: Ultimate Guide

Xanthan Gum Uses

The Ultimate Guide for Using Xanthan Gum in Your Recipes

Xanthan Gum: Elevating Consistency and Mouthfeel in Culinary Delicacy

Read about Celloluse Gum