Neither. It is produced from a fermentation process on bacteria. FROM WIKIPEDIA It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris. HOWEVER, if you are interested in a plant option for thickening, you might be int…
see more
Neither. It is produced from a fermentation process on bacteria. FROM WIKIPEDIA It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris. HOWEVER, if you are interested in a plant option for thickening, you might be interested in guar gum which is from a guar bean. We sell guar gum as well. Thanks Judee
see less
Neither. It is produced from a fermentation process on bacteria. FROM WIKIPEDIA It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris. HOWEVER, if you are interested in a plant option for thickening, you might be interested in guar gum which is from a guar bean. We sell guar gum as well. Thanks Judee
Great holiday question! I think the amount to use depends on the amount of liquid you use to create the sauce. Also, with xanthan gum, sauces will thicken as it cools and sets. I am guessing with a 1 lb bag of cranberries you would use 1.25 cups of water. Therefore, I would suggest you start with 1/4 of a teaspoon…
see more
Great holiday question! I think the amount to use depends on the amount of liquid you use to create the sauce. Also, with xanthan gum, sauces will thicken as it cools and sets. I am guessing with a 1 lb bag of cranberries you would use 1.25 cups of water. Therefore, I would suggest you start with 1/4 of a teaspoon of xanthan gum and possibly add up to 1/4 tsp more. This should result in cranberries sauce that is able to be lumped on a spoon. Hope this helps.
see less
Great holiday question! I think the amount to use depends on the amount of liquid you use to create the sauce. Also, with xanthan gum, sauces will thicken as it cools and sets. I am guessing with a 1 lb bag of cranberries you would use 1.25 cups of water. Therefore, I would suggest you start with 1/4 of a teaspoon of xanthan gum and possibly add up to 1/4 tsp more. This should result in cranberries sauce that is able to be lumped on a spoon. Hope this helps.