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In gluten-free baking Xanthan Gum is used to give the dough or batter the stickiness that would otherwise come from gluten. Other food industry applications include bakery products, meat & poultry, confections, beverages and dairy products. In the cosmetic industry, it is primarily used to prepare water gels and in oil/water emulsions to enhance droplet coalescence. In most applications, it is used at a rate of 0.5% or less.
Xanthan Gum is a polysaccharide derived from simple sugars (glucose and sucrose) through fermentation. It has a wide variety of uses in both the food and cosmetic industries. In the food industry, it is primarily used as a thickening and stabilizing agent. It is commonly used as an ingredient in salad dressings and sauces. In addition to thickening in these applications, it also helps prevent oil separation by stabilizing the emulsion and helps suspend solid particles such as spices.