Xanthan gum

 Xanthan gum is a common thickener and one of the most problem-free in the use of hydrocolloids. It acts both hot and cold environments, is extremely strong even in small quantities and is able to interact with other textures. Xanthan gum does not require heating, so it is ideal for creating sauces based on fruits and vegetables. It is active in a wide range of temperatures, in alkaline, acidic and even salty solutions. Xanthan-based sauces can be repeatedly frozen and thawed without loss of quality. In molecular gastronomy, xanthan gum is used in spherification, to thicken sauces, to retain gas in liquids, to prevent water separation, and to stabilize emulsions and foams. Xanthan gum got its name from the bacterium, Xanthomonas campestris, which synthesizes it, processing sucrose. For the first time xanthan gum was obtained at the research center of the us Department of agriculture in the 50s, in the 60s began its commercial release, and in 1969 it was included in the register of permitted additives for food use. Powerful thickener can be obtained from various raw materials. It was originally synthesized from lactose as a by-product in cheese production. But xanthan gum can also be made from corn, soy or wheat. For each raw material is selected a strain of bacteria. Today with the xanthan gum included in the composition of different products. These are thick sauces, yogurts and even smoothies, to which xanthan is added for a creamy texture and provides "balance" of particles. The function of xanthan gum. By itself, xanthan significantly increases the viscosity of any liquid in which it has been added. In large quantities, it forms a viscous paste that resembles a gel, but technically it is not. However, it forms a gel in combination with carob gum. Xanthan gum reveals its potential in interaction with other textures. By increasing the viscosity of liquids, it prevents the separation of liquids in gels, stabilizes emulsions and foams. It is also used in the production of gluten-free products, because it can partially replace gluten, preserving its properties. Application of xanthan Gum. Chief Ferran Adria used xanthan gum to hold solids in liquids by increasing their density. His "Melon with Ham", a dish introduced in 2005, is a transparent consommé with weighted caviar. Joan ROCA used Xanthan Gum to preserve gas in a sauce for "Oyster with Cava", presented in El Celler de Can Roca in 2006. He changed the structure of sparkling wine to create carbonated sauce. In order to obtain such a consistency xanthan gum is added to the wine after the first fermentation and aged for another 9 months. The spherical olives is another classic dish from molecular gastronomy of Ferran Adria. Xanthan gum is used to thicken olive juice in reverse spherification. Finally, xanthan gum plays the role of stabilizer of lychee foam supplied to oysters. This is an example of a taste pair that we picked up on the FoodPairing website. We used xanthan gum along with lecithin to achieve this texture and increase the life span of the foam. Xanthan gum is also used in dishes for people suffering from allergies or food intolerance. It allows you to increase the density of low-calorie food and give it a creamy structure. Due to its viscosity, it is ideal for creating creams based on fruit, vegetables, fish and meat. Properties Of Xanthan Gum. Temperature: Xanthan dissolves at any temperature. That's amazing. Texture: in small amounts xanthan gum increases the density of liquids. If it is more than you need, the gel texture will resemble mucus. Therefore, if you want to cook pudding or cream, it is better to use another thickener. In very high concentrations, xanthan gum turns the liquid into a sticky paste. Appearance: xanthan-based gels do not change color, but during mixing capture a large number of air bubbles, meaning that the gel may darken. However, they are easy to get rid of by straining the liquid through a sieve or several times to drive through a vacuum machine. Mouth feel: rich, creamy texture at low amounts, reminiscent of mucus at high concentrations. Freezing / defrosting: can be used to stabilize frozen liquids. Syneresis (water separation): can be used to prevent water from being cut off in liquids. Amandarenee (Schering): liquids on the basis of xanthan gum becomes less viscous when blendering, however, are not the liquid gels. Interaction and tolerance: Acidity: valid for pH values between 1 and 13. Other media: forms gels from liquids with alcohol content up to 60%, does not dissolve in solutions with sugar content more than 60% Interconnection with other ingredients: can be used in almost any recipe requiring increased density and viscosity, stabilize emulsions, gels and foams. When used in conjunction with guar gum and carrageenan increases its strength, and with cognac and carob gum forms stable gels. How to use xanthan gum. Concentration range: 0.05 to 0.15% for thickening, 0.25 to 0.5% for liquid sauces, 0.8% for thick texture. Higher concentrations can be used in the manufacture of baking. Dispersion: Dissolves at any temperature. In very cold water can form clots that liquefy over time. Hydration: at any temperature. Spets. Application: in everything from marshmallow to spherification Buy xanthan gum, as well as other textures for molecular cuisine, you can in our store molecular cuisine.