Xanthan is a thickener produced by the fermentation of beet
sugar or glucose syrup derived from starch. This gum has a very
high thickening power at low doses, which gives it properties,
making it possible to maintain particles in suspension in a liquid
for example. Xanthan is a highly flexible thickener that allows you
to work in low doses in sweet, salty, emulsified, acidic or alcoholic
environments.
Properties: thickener, stabilizer
Recommended dosage:
1 - 4%.
Recommended use:
• Dissolve Xanthan in cold water with a whisk or mixer
• At medium to high dosages, the viscosity of the Xanthan
preparation becomes so high that the air bubbles incorporated
during application are trapped. It is then possible to use a cooker
or vacuum sealer to make them escape
Typical applications include: thickening a sauce/coulis/cream,
thickening a dressing to keep herbs in suspension, reducing the fat
content of semi-liquid preparations while maintaining a smooth
and creamy texture, thickening a preparation to be spherified
with Alginat, thickening a baking dough preparation to facilitate
piping on a baking sheet or in a mould.
Comment / Limitations: This material is highly resistant to
freezing/thawing. It also has optimal thermo-reversibility