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Xanthan Gum

Xanthan Gum – byproduct of cheese.

Is a food thickener.

It is made by fermenting sugars or lactose.

It is dried out using rubbing alcohol (isopropyl alcohol).

Then it is ground.

According to Wikipedia, the United States Department of Agricultural wanted to find a way to use the whey that was being produced as a byproduct of making cheese. Apparently, one kilogram of cheese makes 9 kilograms of whey.  Since whey is composed of lactose and water mostly, researchers developed a strain of bacteria that would grow using this by product. This is a simple version of where Xanthan Gum comes from.  So, it is up to you to decide if  it fits in your “natural” category.

I personally don’t think it sounds all that natural but on the other hand, other thickening agents seem a lot less natural.  Also, what is called natural by most product producers seems a lot less natural then Xanthan gum..  Xanthan gum requires such a tiny amount to be effective that I’ve elected to use it.  However, I will continue to listen and read about this product and will always be open to changing ingredients according the latest information.

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