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carb Xanthan is a thickening agent similar to guar gum and psyllium husk. Since it is not digestible for our intestines, it is considered pure fiber. Xanthan is made by fermenting starch.
The very finely ground -carb xanthan is easily soluble and forms a jelly-like emulsion in liquids. In addition to its thickening effect, xantan also ensures that the ingredients are evenly distributed.
This makes milkshakes creamier, jams set better, and bread doesn't dry out as quickly. -carb xanthan is particularly attractive if you want to make ice cream yourself, because it is particularly creamy and large ice crystals hardly form.
As an additive, xanthan gum has the number E415
TIP: Xantan is best diluted in warm water. With constant stirring, you should wait at least 10 minutes until the thickness sets in. The maximum gel effect is only reached after about 30 minutes.
There is currently an unprecedented shortage on the xanthan market, our supplier can only deliver again in September. The prices have increased tenfold
Therefore only one xanthan per purchase
| Brennwert | 175 kcal (734 KJ) |
|---|---|
| Fettgehalt | 0 g |
| davon gesättigte Fettsäuren | 0 g |
| Kohlenhydrate | < 0,1 g |
| davon Zucker | < 0,1 g |
| Eiweiß | 6 g |
| Ballaststoffe | 79 g |
| Salz | < 0,1 g |
| Bemerkungen |
reduced carbohydrate content compared to wheat flour Regarding the calorific value information: Many people may find the value given for the calories very high. However, we have to calculate the nutritional information according to the EU standard, which stipulates that fiber should always be taken into account with 2 kcal per g. Then a value just under 200 comes out. We're not happy about that either. The reality is probably mostly in the vicinity of 5-10 kcal since oat fibers are really almost indigestible. The Americans distinguish between completely indigestible fibers (with 0 kcal) and those that are bacterially converted into fats and proteins (4 kcal). This brings results that come closer to reality. Unfortunately, this precise method of calculation is prohibited in the EU. I wrote a longer article on the whole problem: which explains these and other problems in more detail. |