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200g / 600g

Xanthan is an ideal sauce binder that can be used as an alternative to Roux or cornflour. The powder is stirred in with a hand blender and develops its setting properties without having to heat the liquid. Xanthan gum is neutral in taste and very economical: depending on the desired consistency, only about
3 to 4 grams per 1 litre of liquid are needed. Is obtained from fermented maize starch.

Features & instructions for use
  • Finely ground powder

  • Vegan, gluten-free

  • Permanent stability - food does not thicken or develop a skin

  • Inserts remain evenly distributed in the liquid and do not sink

  • Food can be frozen and defrosted (freeze-thaw stability)

  • Cold and hot soluble

  • Absolutely heat stable

  • Neutral taste - the taste of the basic ingredients is retained

  • Extremely high-yield and therefore inexpensive

  • Velvety soups and sauces

  • Dressings made from vinegar & oil as well as milk-based (yoghurt, cream etc.)

  • Cream dishes made from curd cheese or cream - without egg

  • Lightning-fast desserts, e.g. from fruit juices

  • Thickened drinks 

  • Airy foamy food from the siphon (sweet or savoury)


200 g

CHF 24.90

124.50 CHF / kg


600 g

CHF 46.90

78.17 CHF / kg

Prices incl. VAT,  plus shipping and handling


3-5 days delivery time

Contact for catering establishments

Recipe suggestion

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