Xanthan thickened dish won't freeze solid

In the Modernist Ingredients and Equipment Forum
I use Xanthan Gum to thicken various meat dishes, which I put in small polythene bags in the freezer. The recent batch has thickened but never frozen solid. The freezer temperature is 7 degees C, which is fine.

Did I use too much Xanthan, thus producing a chilli dish not unlike a thick ice cream? Is it still safe to re-heat and eat? Or is there different problem?


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