When added to liquid, it quickly disperses and creates a viscous and stable solution. Xanthan gum thickens sauces, soups and liquids, hot or cold, almost instantly, and helps keep other ingredients, such as herbs, uniformly distributed throughout whatever you add it to. I need to know the best method to hydrAte/dissolve it perfectly to avoid separation. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris * A thickening agent Functions: According to Dermaxime.com, Xanthan Gum is used as a binder, emulsion stabilizer, emulsifying surfactant, as well as an aqueous viscosity increasing agent in cosmetics and personal care products because of its capability to hold water, enhance freeze-thaw stability, and improve shelf life and help with the stabilization of a product. In general, you will use a 0.1% weight ratio for light thickening up to a 1.0% ratio for a very thick sauce. Xanthan Gum is not an emulsifier, but it does keep oils from separating and thickens the consistency of products, while also allowing for the product consistency to thin if necessary. Xanthan gum (/ ˈ z æ n θ ə n /) is a polysaccharide with many industrial uses, including as a common food additive.It is an effective thickening agent and stabilizer to prevent ingredients from separating. I am planning to mix it with some distilled water and stir it continuously for 15-20 mins. << % Xanthan Gum and Biosaccharide Gum-1 are used in a wide variety of cosmetics and personal care products including bath products, makeup, skin and hair care products, and toothpaste. Xanthan gum is one such ingredient. A powder that can be used in food and other products has been used since 1969 to,. With 0.7–1.5 % xanthan gum is then dried and converted into a powder that can be in. 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