Xanthan gum is a polysaccharide created by fermenting bacteria from nutrients. When sugar is fed to the bacteria, the result is a more complex carbohydrate that can be used as thickening or stabilizing agent in food. Its binding capabilities make it a prime substitute for gluten in baking.
Since it is a carbohydrate, it may cause flatulence, but is otherwise a healthy alternative for those with Celiac’s disease.
Serving size:View Calorie Breakdown
Omega-6 / Omega-3 ratio: 0 : 1
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