Unlike these gums, xanthan gum doesn't rely on specific climatic conditions for production, nor does it harm the ecosystem. Its high solubility, viscosity and thermal stability make it a reliable ...

They make their own salad ... and Pamela’s are using are composed mostly of whites, with seasoning and xanthan gum to imitate yolky warmth. The resulting B.E.C.s have a pale, spongy heft.

Xanthan gum is a food additive used as a thickener or stabilizer. While it has health benefits, consuming too much may cause digestive issues. Surprisingly, wallpaper glue and salad dressing have ...

Manufacturers make xanthan gum by pulling bacteria from many different plants. The finished product does not contain any viable bacteria, so there is no risk of xanthan gum causing infections.

Barf. The ice cream I was about to serve the children contains xanthan gum, a slime bacteria exude to help them cling to surfaces. Hurl. “Think of xanthan gum when you next scrape the ...

The bacteria that make xanthan gum naturally live on the leaves of vegetables such as broccoli, brussels sprouts, cauliflower, cabbage, kale, and turnips. The bacteria is fermented (similar to the ...

Jungbunzlauer has broken ground on a $150 million facility that it says will be Canada’s first to produce xanthan, a fermentation-derived gum used in foods, cosmetics, and pharmaceuticals.

The increased capacity will allow Jungbunzlauer to meet demand for xanthan gum in North America. Jungbunzlauer will invest $200 million to build a manufacturing facility in Ontario, Canada.