Xanthan Gum Powder

Xanthan Gum Powder

[ 1445 ]
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per 1/4 Pound
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per Pound

Xanthan gum is a polysaccharide produced from the fermentation of glucose. In other words, it’s chemically composed of a string of sugars and is manufactured by a sugar-feeding bacteria called Xanthomonas campestris.

The gel-like substance that results is dried and powdered for use in foods as a thickening agent and in cosmetics as an emulsifier. Xanthan gum is a great alternative for people with a sensitivity to gluten. It behaves like gluten by giving dough elasticity and allowing it to rise, but without any gluten protein present.

kosher certificate information

quick look

information at a glance
approximate cups to one pound4

buying & keeping

general guidelines and tips
storage tipsStore in a sealed container away from sunlight and humidity.
appearance & aromaLight power with a mild aroma.


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cosmeticXanthan gum is added to cosmetic formulas as a thickener and to prevent the separation of ingredients.
culinaryUse in gluten-free recipes and as a thickener in salad dressings, sauces, tempura and other foods.
safetyAvoid inhalation of the powder. Aside from general irritation, the hygroscopic properties of the gum may permit the formation of gel in the airways.

some recommendations

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[ arrowroot ]
[ tip: Combine powdered xanthan gum with arrowroot in natural body powders. ~ from Monterey Bay Herb Company ]

Combine powdered xanthan gum with arrowroot in natural body powders.

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[ tarragon ]

Avoid animal products and synthetic preservatives with plant-based empty capsules.

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flavor profile

xanthan gum

Xanthan gum has a neutral flavor that doesn’t compete with the flavor of foods.

formulas & recipes

xanthan gum

Coming soon.

what else you should know

xanthan gum

Xanthan gum may sound like a chemical, but it’s actually a natural substance. Specifically, it’s a by-product of digestion of a bacterium called Xanthomonas campestris. With an affinity for plant material (think sticky cell walls), the species produces a polysaccharide (sugar) that forms a gel-like material when introduced to liquids.

To manufacture large amounts for the food industry, xanthan gum is synthesized via the fermentation of sugars, much like yeast or vinegar.

In cooking, xanthan gum thickens and emulsifies foods without being affected by heat. It’s a good alternative for people with a sensitivity to gluten. As an added bonus, herbs and spices used to flavor sauces thickened with xanthan gum will be suspended in the food instead of settling at the bottom of the dish.

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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.