Stabilizers & Fibers
Substitutes for Xanthan Gum in gelato
Xanthan gum is a high-molecular-weight microbial polysaccharide used as a cold-soluble thickener and stabilizer. In gelato it builds viscosity, suspends solids and slows ice-crystal growth, contributing body without adding sweetness or freezing-point depression. If you're out of xanthan gum or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then -9% solids — adjust to compensate.
Swap ~1:1, then -10% solids — adjust to compensate.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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