Key Ingredient you MUST add to your DIY


Xanthan gum

This stuff is great. Before using it, I was finding that my DIY was settling WAY too often; however, since adding the xanthan at about 0.5% by weight I have found that all the powders stay suspended in the liquid. It has drastically increased the overall potability of the drink. Whereas before it felt like I was choking down the last bits of powder with a splash of water at the end of my meal, now the mixture is homogenous all the way to the last bit.

Anyway, just wanted to give my seal of approval to this lesser known ingredient.
10/10 in my book.
Also, here’s a link to my Monster Mix if you’re at all interested:


Seconded. :wink: Makes a huge difference.

A little goes a long way though - 0.5g is plenty for a day’s worth.


@axcho are you using this in any recipes you ship?


@Cobra, I use xanthan gum in almost all my recipes - check the ingredients. :wink:


@axcho, I did in fact check first, though just one recipe: People Chow Plus:

I don’t see it…


I no longer sell People Chow, only People Fuel and other “Fuel” recipes, which all have xanthan gum. :slight_smile:


Picked up some today ($10 at Target). Wow, that is a big effect. Going to have to test to figure out quantity.


As I said, I wouldn’t use more than what comes out to be 0.5% Xanthan by weight in your mix. So say you are mixing a recipe that calls for 500 g total * 0.005 = 2.5 g Xanthan Gum to add.


They sell xanthan gum at Target? :confused: In what section? What does the package look like?


What’s your basis for the limit?

I’m using 4 g of Xanthan Gum per 2000 kcal in my recipe.

I currently use:

Xantham Gum: 4 g
Acacia Fiber: 6.5 g
Psyllium Husk Powder: 8g

These, together with my Oat Flour, give me 29.6 g of fiber per 2000 kcal, of which about 21.2 grams are soluble fiber.

I don’t see a compelling reason to lower the Xanthan Gum, just yet.


Ah, I see the problem. You’re omitting the water. Xanthan gum is used to affect the liquid, and that’s where the .5% applies. If your 500 g of mix goes into two liters of water, that’s 2000 g water, 2000 * 0.005 = 10 g of Xanthan gum.

From wikipedia:

As a thickening agent, the amount of xanthan gum you will use depends on how thick you want the liquid to be. In general, you will use a 0.2% weight ratio for light thickening, 0.7% for a thicker sauce, and up to 1.5% for a very thick sauce. Be warned though, adding too much xanthan gum can result in a texture and mouthfeel resembling mucus



Baking aisle. In my case, just past the spices. It’s the Bob’s Red Mill 8oz bag.


I used 1/2 tsp (didn’t bother getting precise, just testing), and ended up adding more water than usual because it was so thick. It’s been about 24 hours (I only drink about half a pitcher a day, eat other stuff for the rest), and it hasn’t separated or settled AT ALL. Usually a 1" or so layer of thin liquid separates out on top, more if I add extra water, after just a couple hours. Pretty striking.


I see that Bob’s Red Mill also has Guar Gum thickening agent, too.
How does that compare to the Xanthan Gum?


Bob’s has a good writeup comparing the two. Guar seems preferred for cold things like ice cream, but breaks down under acid conditions (like lemon merengue), while Xanthan is preferred for baking.

Good writeup:

They don’t say much about what’s best in a nutritive slurry!

I haven’t used Guar and haven’t researched it in depth.



It keeps the oil and water from separating. It takes a little experimenting to figure out how much to use. It depends on how much oil you have in your soylent. To little and you still get an oil slick on the top. To much and you get a yellow lecithin slick on the top. Its still tasty both ways.