Food Dictionary

Xanthan Gum
Produced from the fermentation of corn sugar. It is most commonly used as a stabilizer, emulsifier and thickener. Xanthan Gum is made from a tiny microorganism call Xanthomonas Carmpestris and is a natural carbohydrate. It is also a substitute for gluten and to give volume to breads and other gluten-free baked goods. Xanthan gum can be added to liquids such as salad dressings, gravies, sauces, sour cream, yogurt and even ice cream to give them a creamy smooth texture. It also has the unique ability to hold particles of food together, making it a good stabilizer.
A cream soup or consomme thickened with arrowroot or rice flour and garnished with diced chicken.
XO stands for extra old and is used to show that a cognac is particularly old, where VS (very special) is two years old and VSOP (very special old pale) is four years old.
Label symbols used for confectioners’ (powdered) sugar.