Gomme Xanthan 50 g Texturestar

SKU: 152015 | Texturestar

La Gomme de Xanthane est un glucide naturel produit par la fermentation de glucose avec la bactérie Xanthomonas Campestris (se trouvant dans le chou). Populaire en boulangerie sans gluten, elle est utilisée comme épaississant ou émulsifiant. Elle est utilisée dans les vinaigrettes pour que les épices et herbes restent en suspens. Soluble dans l'eau chaude ou froide, elle est stable dans un vaste éventail de pH et températures. Elle peut épaissir les items à haute teneur en alcool ou en sel. Elle n'altère ni la saveur ni la couleur des aliments.

Origin: Chine
More than 60 Years of Specialty Food Sourcing Experience
Trusted By Over 2,500 Establishments Across Canada
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    10,06 CA$ 10.06 CAD

    6,90 CA$

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    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 15g
    Amount % Daily Value*
    Calories 15
    Fat Total 0g
    Fat Total Daily Percentage 0%
    Cholesterol 0mg
    Cholesterol Daily Value Percent 0%
    Sodium 50mg
    Sodium Daily Percentage 2%
    Carbohydrate 4g
    Dietary Fibre 4g
    Dietary Fibre Daily Value Percent 14%
    Sugar 0g
    Protein 0.4g
    Calcium 12%

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    • NATURAL CARBOHYDRATE: The Gum Xanthan 50 g Texturestar is produced by fermenting glucose with Xanthomonas campestris bacteria, a natural process that ensures a high-quality product.
    • VERSATILE USE: This product can be used as an emulsifier or a thickener, making it a versatile addition to your culinary toolkit. It's also popular in gluten-free baking.
    • TEMPERATURE STABILITY: Whether used in hot or cold water, the Gum Xanthan maintains its stability, making it useful in a variety of cooking and baking situations.
    • HIGH COMPATIBILITY: This product is compatible with and stable in high salt concentrations, allowing it to be used in a wide range of recipes without altering the flavor or color of foods.
    • ALCOHOL THICKENER: The Gum Xanthan can even thicken items with a high alcohol content, expanding its functionality in your kitchen.


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