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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then -9% solids, adjust to compensate.
Swap ~1:1, then -10% solids, adjust to compensate.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer