Yep! I did it!!
Found some xanthan gum in my pantry, wondered why on earth (?) I'd gotten it - oh yes - to make diabetic jam for hubby (never did since I discovered chia seeds) and thought hmmm I should Google that!
"Generally, for thin sauces, a ratio of 0.1% to 0.3% works best. For thicker sauces, a ratio of 0.3% to 1% is commonly used."
Edit:
I started the experiment the wrong way around, deciding on trying a 1% amount of xanthan gum (which was about 1 teaspoon - I found that to be a little too thick, so I halved it to 1/2 a teaspoon, which gives me the perfect gel-like consistency I was hoping for.
I was telling my husband that I was fairly sure that the gelling sachets must contain either xanthan gum or something similar, except that the sachets had activated charcoal in them - he immediately walked into the bathroom and I saw him open the medicine cupboard, and he showed me a small jar of activated charcoal capsules. He told me that I could always undo the capsule and mix it in with the gum powder; I did as he suggested and the end result was pretty identical to what the results were using the samples of Diamonds™ Gelling and Odor Control Sachets by Convatec!!
I decided since I was going to trial this to start with a 1% solution - and as my high output pouch holds 750ml, I used 7 grams - found that it was a little too thick, so I am going to try 5g next - pretty sure this is what is in the gelling sachets which are horrifically expensive.
Xanthan gum works on cool liquids, so it's even better than rolled oats!!

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