date:Jul 09, 2012
ection.
One function of xanthan gum that may prove difficult to replicate, however, is its extremely high viscosity. Rachel Wilson, principal technical adviser with Leatherhead Food Research, explains:Xanthan gum has a unique ability to suspend a quality that is useful to manufacturers of sauces and dressings that contain particulates such as herbs. So, in that situation, the manufacturer might conclude that it is more important that the product looks good on shelf than that it is clean-label.