Thickeners: Xanthan gum (rheology modifier) – updated October 3, 2022

Xanthan Gum is an anionic (negatively charged) polymer derived from the bacterium Xanthomonas campestris, which can be found on cruciferous veggies like cabbage, cauliflower, and broccoli (all of my least favourites!). In the manufacturing of this ingredient, they actually use the bacteria in a fermentation process. It’s permitted in food and cosmetic products and the typical usage…

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