Xanthan gum gets its name from the strain of bacteria used during the fermentation process. The bacteria form a slimy substance which acts as a natural stabilizer or thickener, causing Xantahn gum to be used whenever a gel-like quality is desired. Xanthan gum is used in dairy products and salad dressings as a thickening agent and stabilizer. It also prevents ice crystals from forming in ice creams and adds substance to low or no-fat dairy products. Xanthan gum can also be used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. Each case consists of five pounds.
