{"product_id":"cfi-xanthan-gum-200-mesh-food-grade-1kg","title":"CFI Xanthan Gum 200 Mesh - Food Grade (1kg)","description":"\u003cp\u003eCFI Xanthan Gum 200 Mesh is a fine, food-grade powdered thickener and stabiliser used to add body and improve texture in food recipes and DIY cosmetic formulations. Produced through fermentation, xanthan gum hydrates in hot or cold water, making it useful for formulations that do not require heating. Its fine 200-mesh powder is a versatile ingredient for everything from sauces and dressings to water-based cosmetic gels and creams.\u003c\/p\u003e\n\u003cp\u003e♡ Why we love it: A little xanthan gum can make a big difference to texture. From sauces and dressings to lotions and masks, it is a versatile ingredient for makers who want more control over consistency without needing a heating step.\u003c\/p\u003e\n\u003ch4\u003eKey Properties\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eINCI Name: Xanthan Gum\u003c\/li\u003e\n\u003cli\u003eGrade: Food Grade\u003c\/li\u003e\n\u003cli\u003eForm: Fine powder\u003c\/li\u003e\n\u003cli\u003eParticle Size: 200 mesh\u003c\/li\u003e\n\u003cli\u003eProduction Method: Fermentation-derived\u003c\/li\u003e\n\u003cli\u003eFunction: Thickening, stabilising and helping suspend ingredients\u003c\/li\u003e\n\u003cli\u003eHydration: Suitable for hot or cold water processing\u003c\/li\u003e\n\u003cli\u003eTypical Usage Rate: Depends on the recipe, application and desired consistency\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eWhat It's Used For\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eThickening sauces, dressings and other food preparations\u003c\/li\u003e\n\u003cli\u003eImproving structure and texture in gluten-free baking recipes\u003c\/li\u003e\n\u003cli\u003eAdding body to suitable cosmetic gels and masks\u003c\/li\u003e\n\u003cli\u003eSupporting the texture and stability of creams and lotions\u003c\/li\u003e\n\u003cli\u003eHelping keep particles evenly suspended in suitable water-based formulations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eWho It's For\u003c\/h4\u003e\n\u003cp\u003eThis Product Is For:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHome cooks and food makers working with xanthan-based recipes\u003c\/li\u003e\n\u003cli\u003eBakers developing gluten-free recipes\u003c\/li\u003e\n\u003cli\u003eDIY formulators making water-based cosmetic products\u003c\/li\u003e\n\u003cli\u003eMakers looking for a thickener that can hydrate without heating\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis Product Is Not For:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAnyone looking for a ready-made gel\u003c\/li\u003e\n\u003cli\u003eThickening oil-only formulations\u003c\/li\u003e\n\u003cli\u003eReplacing an emulsifier or preservative\u003c\/li\u003e\n\u003cli\u003eDirectly replacing agar or gelatine where a firm, set texture is required\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eHow To Use\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAs 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.\u003c\/li\u003e\n\u003cli\u003eAs 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.\u003c\/li\u003e\n\u003cli\u003eAs 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.\u003c\/li\u003e\n\u003cli\u003eProcessing 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.\u003c\/li\u003e\n\u003cli\u003ePreservation 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSafety Instructions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStore tightly sealed in a cool, dry place, away from moisture and direct sunlight.\u003c\/li\u003e\n\u003cli\u003eUse clean, dry utensils when handling the powder.\u003c\/li\u003e\n\u003cli\u003eAvoid inhaling airborne powder and prevent contact with the eyes.\u003c\/li\u003e\n\u003cli\u003ePatch test finished cosmetic formulations before wider use.\u003c\/li\u003e\n\u003cli\u003eFollow the finished product's storage requirements. Thickening does not preserve a product.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFAQs\u003c\/h4\u003e\n\u003cp\u003eQ: What does 200 mesh mean? \u003cbr\u003eA: 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.\u003c\/p\u003e\n\u003cp\u003eQ: What is the difference between 200 mesh and 80 mesh xanthan gum? \u003cbr\u003eA: 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.\u003c\/p\u003e\n\u003cp\u003eQ: Will 200 mesh give a smoother or thicker result? \u003cbr\u003eA: 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.\u003c\/p\u003e\n\u003cp\u003eQ: Why has my mixture formed lumps? \u003cbr\u003eA: 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.\u003c\/p\u003e\n\u003cp\u003eQ: Can xanthan gum replace agar agar? \u003cbr\u003eA: 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.\u003c\/p\u003e","brand":"Cape Food Ingredients","offers":[{"title":"Default Title","offer_id":67694875050152,"sku":null,"price":219.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0081\/3111\/7152\/files\/ProductImageComingSoon.png?v=1776076873","url":"https:\/\/essentiallynatural.co.za\/products\/cfi-xanthan-gum-200-mesh-food-grade-1kg","provider":"Essentially Natural","version":"1.0","type":"link"}