XANTHAM GUM 1KG
A small amount of xanthan gum produces a large increase in the viscosity of a liquid (about 1% by weight). In most foods, it is used at 0.5% & can be used in lower concentrations. The viscosity of xanthan gum solutions decreases as the soulution is mixed or agitated. However, once you stop shaking, the mixture thickens back up. A practical use is in salad dressings: the xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the forces generated by shaking & pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH