LOUIS FRANCOIS Xanthan Gum 80 Mesh - Fast Hydrating Food Thickener for Smooth Sauces, Dressings & Baking | 1kg Bulk Powder | Gluten-Free Stabilizer for Ice Cream, Yogurt & Keto Recipes

About Xanthan Gum

Louis Francois Xanthan Gum 80 Mesh is a high-performance, cold- and hot-soluble texturizer derived from the fermentation of carbohydrates by Xanthomonas campestris. This creamy-white to yellowish powder is widely used as a thickener, stabilizer, emulsifier, and suspending agent in both sweet and savory recipes.

What sets this product apart is its 80 mesh particle size, which means it has a finer grain than standard xanthan gums on the market. This allows for faster dispersion, smoother hydration, and better incorporation, especially in delicate recipes like dressings or clear beverages. Compared to similar products, this version provides more efficient thickening at lower doses and better stability under processing stress.

Xanthan Gum is known for its shear-thinning (pseudoplastic) behavior—it thins when stirred or blended, but thickens again once at rest. This makes it ideal for emulsified sauces, beverages, baked goods, and frozen applications where texture and consistency are key.

Use:

Incorporation:
Xanthan Gum 80 Mesh disperses best when first blended with other dry ingredients such as sugar or starch. Slowly add to cold or hot liquids under high shear mixing (e.g., immersion blender) to ensure complete hydration without lumps. It develops viscosity even at low concentrations (0.2–0.5%).

Application:

• Sauces & Dressings: Stabilizes emulsions (e.g., vinaigrettes, béarnaise, salad sauces), improves mouthfeel, and prevents separation.

• Soups & Instant Mixes: Enhances viscosity and suspension in powdered or ready-to-use soups.

• Pastry & Bakery: Adds structure and elasticity in gluten-free doughs; improves shelf life and softness in cakes and breads.

• Ice Cream & Sorbet: Prevents ice crystal formation and syneresis, maintaining a smooth, creamy texture.

• Beverages & Fruit Drinks: Keeps solids suspended and improves viscosity in clear or pulpy drinks.

• Foams & Gels: Acts as a foam stabilizer or works synergistically with other gums (e.g., guar, locust bean) for gel textures in modernist cuisine.

Recommended Dosage:

• Sauces: 0.10–0.30%

• Cakes: 0.05–0.25%

• Beverages: 0.03–0.15%

• Instant soup mixes: 0.30–0.50%

• Salad dressings: 0.15–0.50%
  Note: Always test in small batches for optimal texture based on your application.

Observations:

• Creamy-white to yellowish fine powder

• Odourless and neutral in taste

• Stable across a wide pH range and temperature

• Excellent freeze-thaw and heat stability

• Shear-thinning, easy to process and rehydrate

• 80 mesh = faster hydration and smoother blends

Elaborations:

• Gluten-free bread with improved rise and moisture retention

• Clear vinaigrette with suspended herbs and a silky mouthfeel

• Creamy vegan mayonnaise with long-lasting emulsion stability

• Smooth-textured sorbet with no icy grains

• Foamed citrus gel stabilized for modern plating

Difference from Similar Products:

Louis Francois Xanthan Gum 80 Mesh offers finer particle size for faster dispersion, better hydration, and cleaner texture compared to standard food-grade xanthan gums. It’s more efficient at lower dosages, performs reliably across temperature and pH ranges, and creates a smoother, more polished final product.

Origin:

Fermentation-derived biopolymer from Xanthomonas campestris, purified, sterilized, dried, and finely milled to 80 mesh.

Maison Louis Francois: A Legacy of Culinary Innovation

With over a century of expertise, Maison Louis Francois delivers consistent, high-performance ingredients trusted by professionals around the world. Whether in classic baking or cutting-edge gastronomy, their ingredients help chefs achieve precise textures, structure, and innovation with every creation.