Xanthan - 500g

Origins of xanthan gum?

Xanthan is a natural thickener obtained from the intensive culture of a bacterium similar to yeast production through fermentation.

What can I make with xanthan gum?

Xanthan gum is a strong versatile thickener used as a cooking aid. It can instantly thicken dressings, beverages (milkshakes...) and mousse yielding more body and a pleasant mouth feel that will be perceived as fatty although no fat is there. Example: low calorie sauces, unctuous milkshake, cream whip mousse, liquid holding bubbles…

Xanthan gum's plus

• Easy to use
• Can be used cold
• Surprising texture

How do I use it?

Use 2 g (1 sachet) for 200 to 600 ml end preparation depending on texture required. The more xanthan, the thicker the product and more coating (example : 2 g fo 200 ml). A few pinches will improve many recipes!

• Disperse xanthan gum by sprinkling over the solution while stirring.
• Mix using a long neck blender or a food processor to avoid lumps.

Notes

• The solution should always contain a little free water: avoid emulsions, syrups with high dry contents, strong spirits.
• If your solution is too thick: you can easily thin it down with some extra liquid.
• Using xanthan as a thickener for food decoration: it has a runny/stringy texture that is great for writing on plates or cakes (use a squeeze bottle for piping tool).
• Adding a pinch of xanthan to your eggs whites will improve their stability: a useful tip for chocolate mousse and macaroons.
• Adding 2 g xanthan per 700 to 800 ml any liquid solution will improve the mixing and suspension of insoluble ingredients and particles (fiber, pulp, confetti, pearls, minerals, oil droplets).
• When making ravioles (large alginate bubbles) correct thickness using 2g xanthan for 200 to 300 ml solution.
• Xanthan will improve guar’s aerating effect in gluten-free bread and bakes.