Ingredients:
Thickening agent (E415)
Tip: To be used as an improver in recipes to ensure increased viscosity. Add 5g xanthan gum to 500g of your total recipe.
Try a little bit first and increase if necessary. Too much xanthan gum causes the baking result to have a rubbery structure.
Xanthan gum is plant-based and is made from sugar and molasses. The molasses is a by-product of sugar production. The product is created by certain fermentation. Xanthan Fom is widely used in gluten-free baking and thickening of liquids.
|
Nutritional value per 100 gram: |
|
| energy | 722 kj /179 kcal |
fat
|
0.2 g <0.1 g <0.1 g <0.1 g |
|
carbohydrates
|
1.5 g <0.1 g |
|
food fibre |
79.6 g |
|
protein |
3.1 g |
|
salt |
<0.1 g |
