Sosa Gelepessa (Xanthan Gum)

Sosa Gelepessa is a high-quality xanthan gum used in professional kitchens as a thickener, stabiliser, and emulsifier. It works in both hot and cold preparations, creating smooth, stable textures in sauces, dressings, ice creams, and gluten-free baked goods. Effective at very low concentrations — typically 0.1–0.5% — it is a powerful and economical tool for controlling viscosity and preventing separation.

Xanthan gum is one of the most versatile hydrocolloids available, working across a wide range of temperatures, pH levels, and applications. It is particularly valued for its ability to create smooth, pourable sauces and dressings that maintain their consistency without separating, and for improving the texture of gluten-free baked goods.

Key uses:

• Sauces and dressings — smooth, stable consistency without separation
• Ice creams and sorbets — improves texture and prevents ice crystal formation
• Gluten-free baking — improves structure and texture in gluten-free recipes
• Emulsification — stabilises oil-in-water emulsions
• Modernist cuisine — precise viscosity control in sauces and gels

Explore our full Sosa Ingredients collection including Sosa Guar Gum and Sosa Ultratex 3. UK delivery available.