9.6 oz Food-Grade Xanthan Gum Powder, Pure Xanthan Gum for Baking Gluten Free, Xanthan Gum Thickener Suitable for Making Ice Cream, Cake, Yogurt, Candy and More
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ENHANCED MOISTURE RETENTIO: The moisture retention capabilities of xantham gum powder benefit baked goods, confectioneries, and frozen desserts. It makes baked goods moist and soft, giving the product a long-lasting freshness.
HEALTHY LIVING: Xanthan Gum powder can effectively mimic the texture and creaminess of fat and can result in lower fat content in products such as low-fat dairy products and condiments without affecting product quality and taste.
VEGAN & SAFE: 100% pure ingredients with no additives. Extracted from fermented corn, xanthan gum powder breaks down naturally and has a favorable safety profile, making it a reliable choice for food applications.
WORRY FREE: Our experts are here for you if you are not satisfied with Hznxolrc xanthan gum thickener, we offer a money-back guarantee. Feel free to contact us via email if you have any questions.
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Top Reviews
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Han Na Park
2025-12-31T00:00:00The daily dosage is 500 mg. -
FJ Tavarez
2026-01-01T00:00:00Excellent results in pastry fillings and decorations.
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Philip
2025-12-07T00:00:00I use this for light ice cream making on my Ninja Creami and it works great! Note: some trial and error was needed to get the correct combo - with help from Ninja Creami recipes and online suggestions. Also, the best consistency comes by mixing with an electric hand mixer (with highest quality achieved by adding a good protein powder).
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ACM
2025-11-22T00:00:00Hmmm I think I haven't found the exact right use for xantham gum...it is sort of slimy when used for thickening sauces. I made gravy and an asian inspired soy ginger sauce and both had a slick slimy quality, which wasn't bad and didn't affect the taste at all. But when you are making a gf sauce or baked good...it's not going to be the same as wheat. I have not tried it in baked goods yet but I see it is an ingredient in many a gf flour...so the experimentation will continue. I'm definitely not kicking it out of the kitchen but I just haven't found the exact method or recipe for it yet.
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I. Buxton
2026-01-02T00:00:00Finally I can make my smoothies more drinkable without being too cold from frozen fruit. I like the thickness of a malt instead of a shake, and a teaspoon to 2 cups of almond milk does it.
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Ashellfishlover
2025-12-06T00:00:00The absolute secret to delicious frozen drinks. I mix this stuff at 5% to 95% sugar, powderize it in a processor, and add ⅛ tsp per 16 oz of frozen drink.
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ebmontana
2025-10-25T00:00:00This stuff is terrible for making Petri dishes! After autoclaving at 17psi for 25min (I’m at altitude so need the higher pressure to reach 250F (121C)), and letting it cool to 120F (49C) it seemed to pour OK at first, but then started to coagulate at around 115F (46C), becoming stringy and drooping from the media bottle spout. Then it became mostly liquid again during incubation at 26C, ruining my cultures and making a gooey mess. I tried increasing the quantity from the standard 20g/liter H2O all the way up to 35g/liter to no avail. It’s the worst agar I’ve ever seen in over 40 years of working with plates. Maybe it’s OK as a culinary thickening agent, but forget about it for any sort of lab work.
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Craig H
2025-12-06T00:00:00It only takes a little bit to make a protein drink thick and creamy. Let it wait a few minutes before adding more, to give it time to thicken, it's not instant. If you end up adding too much, it makes the drink too thick and kind of slimy.
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samir
2025-09-14T00:00:00للاسف المنتج وصل فاسد وسبب لنا الاستفراغ والبرد الشديد ونوبه اسهال