Wednesday, January 26, 2011

Xanthan Gum= Jelly or Gel

Xanthan gum is a friend of mine. I add it either to my flaxseed gel to make it firmer or make a gelly like product with using Xanthan Gum and other addictives.

Xanthan is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate


Another use for xanthan gum is the stabilization and binding of cosmetic products. One advantage of xanthan gum is that a little goes an incredibly long way. Cosmetic manufacturers add a very small amount of xanthan gum to their cream-based products in order to keep the individual ingredients from separating. Despite the use of bacteria during processing, xanthan gum itself is not generally harmful to human skin or digestive systems, though some individuals may find they are allergic to it. Xanthan gum is often used whenever a gel-like quality is sought


My favorite recipe consists of slowing heating distilled  herb infused water , then adding in honey, glycerin , castor oil , avocado oil, and xanthan gum. Sometimes I will add in fragrance and essential oils for smell. I only make a small amount because I dont use it a lot. The more Xanthan gum the gellier the turn out is. It can rival any clumping gel if done correctly. When added to flaxseed gel ,its freaking awesome

1 comment:

Nia said...

I am trying this as we speak. My flaxseed gel mixture just looks kinda clumpy though, like oatmeal.

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