Gums

Xanthan (gum)

Latin name
Country:  France / UK

INCI: Xanthan Gum

Xanthum gum is obtained by fermentation of glucose and bacteria (Xanthomonas bacteria capestris).

Uses in food industry: salad dressing and replace gluten in gluten-free bread.

Excellent gelling in aqueous phase.
Suitable for all skin types: a feeling of freshness

Uses: (Hot or cold)
- gelling hydrolates and water
- not always the most translucent gels
- gel-base for preparation of essential oils
- stabilization of emulsions
- cream, shampoo, etc.

Employment: 0.2 to 3% of the the manufactured product's total weight.

Sprinkle in water, whisking gently and let stand
a few minutes. Beat again.