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Manufacturer: Dayelet
Powdered texturizer: xanthan gum. Gelling and stabilizing.
It is a carbohydrate that is obtained industrially from dextrose fermented by a bacterium of the Xanthomonas family.
It comes in the form of a fine, slightly yellow powder.
Its gelling strength is 100 times greater than gelatin.
It dissolves in both hot and cold liquids, with a water content greater than 80%, always by strong agitation (blender).
In gastronomy, it is used in foams, dressings, sauces, soups, melted cheese, hamburgers, gluten-free recipes, and in sterifications, the average dose is 0.3% (3 grams per liter of liquid).
Sugarfree
Without gluten
Without lactose
No egg
Without soy
No nuts
Suitable for diabetics
No laxative effects
Very low glycemic index
It is therefore a polysaccharide with a great capacity for hydration and stabilization of liquids, which is why it is used in a very widespread number of foods in bakery, pastry, ice cream parlor, beverages, dairy desserts.
It is dosed in very low doses ranging between 0.2% and 0.8%. It is stable at low pH values, high temperatures and in brines.
It stabilizes the freezing and thawing processes very well.
It acts as an emulsifier in liquids that contain some fat: milk, creams, etc.
It fluidizes when you apply a beating force, and at rest it regains its solid texture.
Store in a cool, dry place.
| Energetic value | 1403 kJ / 335,4 kcal |
| Lipid fats | 0% |
| Saturated fatty acids | 0% |
| Carbohydrates | 73% |
| Dietary fiber | 73% |
| Protein | 7% |
| Salt | 7,3% |
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