- Ideal for molecular gastronomy thickening and suspension techniques
- Great for thickening the main ingredient in Reverse Spherification
- Making sauces
- Suspending elements in a liquid
Experiment the most popular molecular gastronomy techniques created by famous chefs like Ferran Adrian and Heston Blumenthal. Unleash your creativity and surprise your diners with amazing dishes.
Xanthan Gum is used to thicken the main ingredient in Reverse Spherification. When the main ingredient density is too liquid to form spheres in the alginate bath, a thickener like Xanthan is used. It is obtained from the fermentation of corn starch with Xanthomonas campestris bacteria (found in cabbage). It is gluten free and can be used as a substitute for gluten in baking (used along with non-gluten containing flours). Soluble in hot or cold water, stable over a range of pH and temperatures, can thicken items with a high alcohol content, compatible with and stable in systems containing high concentrations of salt.
Xanthan Gum is also ideal for thickening sauces without altering the mouth feel and suspending solids in liquids.