Xanthan gum

Xanthan gum is a thickening and stabilising agent produced through the fermentation of sugar by a specific bacterium, sold as a fine powder that thickens liquids significantly even in tiny amounts. It is used in gluten-free baking to add elasticity and structure that gluten would otherwise provide, as well as in sauces and dressings to prevent separation. Only a very small quantity is typically needed due to its strong thickening power.

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