Abstract. If you’re worried about clumping, try whisking the xanthan gum with 2 to 3 teaspoons (9.9 to 14.8 mL) of glycerin before adding it to the tea mixture. If you are looking to thicken alcohol based products you will really be looking at the technology used in making hand sanitizers which is what Carbopol Ultrez 21 excels at. Xanthan gum is one such ingredient. Xanthan gum (/ ˈ z æ n θ ə n /) is a polysaccharide with many industrial uses, including as a common food additive.It is an effective thickening agent and stabilizer to prevent ingredients from separating. For … Read closely and use the recommended neutralizers that they endorse for the appropriate alcohol level. Bench-mark 2 and 5 delivered turbid solutions once NaCl and Xanthan gum is used in many industrial products due to its ability to withstand different temperatures and pH levels, cling to surfaces and thicken liquids, all while maintaining good flow. Overview Information Xanthan gum is a chain of sugar building blocks made by fermenting simple sugars with a specific kind of bacteria. Xanthan gum thickens sauces, soups and liquids, hot or cold, almost instantly, and helps keep other ingredients, such as herbs, uniformly distributed throughout whatever you add it to. It is sometimes used to make medicine. first row shows 1 percent xanthan gum in water; the second, 1 percent xanthan gum in water plus 3 percent NaCl; and the third, 1 percent xanthan gum in water plus 30 percent ethanol. Xanthan gum was precipitated from pure solutions and fermentation broths using either ethanol, isopropanol, or tert-butanol.The compositions of the precipitate and supernatant phases were determined as a function of alcohol concentration … Stir constantly as you add the xanthan gum and castile soap until the mixture starts to thicken and froth. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris Under all conditions, benchmark 3 blurred the solution to such an extent that it was no longer transparent. Xanthan gum, a corn-sugar derivative, has been used since 1969 to emulsify, stabilize and thicken foods. Stirring constantly can help reduce the risk of clumping.