CFI Xanthan Gum 200 Mesh - Food Grade (1kg)

• INCI Name: Xanthan Gum
• Grade: Food Grade
• Form: Fine powder
• Particle Size: 200 mesh
• Production Method: Fermentation-derived
• Function: Thickening, stabilising and helping suspend ingredients
• Hydration: Suitable for hot or cold water processing
• Typical Usage Rate: Depends on the recipe, application and desired consistency

• Thickening sauces, dressings and other food preparations
• Improving structure and texture in gluten-free baking recipes
• Adding body to suitable cosmetic gels and masks
• Supporting the texture and stability of creams and lotions
• Helping keep particles evenly suspended in suitable water-based formulations

This Product Is For:

• Home cooks and food makers working with xanthan-based recipes
• Bakers developing gluten-free recipes
• DIY formulators making water-based cosmetic products
• Makers looking for a thickener that can hydrate without heating

This Product Is Not For:

• Anyone looking for a ready-made gel
• Thickening oil-only formulations
• Replacing an emulsifier or preservative
• Directly replacing agar or gelatine where a firm, set texture is required

• As a Food Thickener: Weigh the amount required by your recipe. Gradually sprinkle into the liquid while mixing thoroughly, or preblend with suitable dry ingredients such as sugar to help prevent clumping. Allow sufficient time for the gum to hydrate before assessing the final consistency.
• As a Gluten-Free Baking Ingredient: Mix with the other dry ingredients according to your recipe before adding liquids. Xanthan gum helps improve structure and binding in gluten-free baked goods.
• As a Cosmetic Thickener: Gradually add to the water phase of your formulation while stirring continuously. Xanthan gum can hydrate in either hot or cold water, so heating is not normally necessary. Mix thoroughly and allow it to hydrate fully before adjusting the consistency.
• Processing Tip: Start with a small test batch and adjust the amount gradually. Too much xanthan gum can produce an overly thick or stringy texture. For formulations containing suspended particles, ensure the base has sufficient viscosity to maintain an even distribution.
• Preservation Tip: Water-based cosmetic formulations intended for storage require an appropriate preservative system and stability assessment. Adding xanthan gum to a ready-made base can affect its texture and performance, so compatibility testing is recommended.

• Store tightly sealed in a cool, dry place, away from moisture and direct sunlight.
• Use clean, dry utensils when handling the powder.
• Avoid inhaling airborne powder and prevent contact with the eyes.
• Patch test finished cosmetic formulations before wider use.
• Follow the finished product's storage requirements. Thickening does not preserve a product.

Q: What does 200 mesh mean?
A: It describes the fineness of the powder. A 200-mesh grade has finer particles than an 80-mesh grade. Mesh size is a particle-size designation, not a measure of thickening strength or a recommended dosage.

Q: What is the difference between 200 mesh and 80 mesh xanthan gum?
A: The main difference is particle size. The finer 200-mesh powder generally hydrates more quickly once properly dispersed, while the coarser 80-mesh grade may hydrate more gradually. Faster hydration can also make the finer powder more prone to clumping if added too quickly, so thorough mixing is important.

Q: Will 200 mesh give a smoother or thicker result?
A: Not necessarily. Once fully hydrated, comparable 80-mesh and 200-mesh grades can produce similar thickness and texture at the same usage level. Both can give smooth results when properly incorporated. The finished consistency depends on the overall formulation rather than mesh size alone.

Q: Why has my mixture formed lumps?
A: This usually happens when the outside of the powder hydrates before the particles have separated, trapping dry powder inside. To help prevent this, add the powder gradually while mixing thoroughly, or pre-blend it with suitable dry ingredients before adding liquid.

Q: Can xanthan gum replace agar agar?
A: Not directly. Xanthan gum primarily thickens and stabilises liquids, while agar agar forms a firmer, set gel. If your recipe needs a jelly-like structure that holds its shape, agar agar is generally the more suitable choice.