Originally Posted by flyingbassman5
The xanthan gum I think is just a preservative. You could prolly make up some close to the original mix without using the sodium phosphate and xanthan especially if you aren't planning on storing it for a long period of time.
But hey! I'm no scientist so who knows what those two ingredients are intended to do.
Edit: blu beats me too it with a better answer! Thanks Blu!
I kinda like the Xanthan in there. It might be my imagination but I feel that making it thicker keeps it from leaking out as quickly