Processed

Standard Viscosity

S tier

Standard-viscosity xanthan is the workhorse fermentation gum: a 1% solution sits in the middle of the food-grade viscosity band, enough to hold a vinaigrette together and keep herbs from sinking without turning the bottle into jelly. Dressing plants, sauce kettles, and gluten-free bakeries default to this cut unless a brief asks for extra body or a water-clear look. It hydrates in hot or cold water, shrugs off salt and vinegar better than many plant gums, and shear-thins so a thick-looking sauce still pours. Whisk it with a little oil or sugar first or you will chase fish-eyes around the bowl. Over 0.5% in a dressing starts to feel slimy; most culinary use lives well below that.