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La nostra gomma xantana è da 200 mesh rispetto alla standard da 80 mesh, il che significa che è più fine della gomma di xantano standard, il che la...
View full detailsLa nostra gomma xantana è da 200 mesh rispetto alla standard da 80 mesh, il che significa che è più fine della gomma di xantano standard, il che la...
View full detailsKit Ingredienti per Gastronomia Molecolare - Agar Agar 100g, Lattato di Calcio 100g, Alginato di Sodio 100g & Gomma Xantana 100g Un set di ingr...
View full detailsLa nostra gomma xantana è da 200 mesh rispetto alla standard da 80 mesh, il che significa che è più fine della gomma di xantano standard, il che la...
View full detailsMolecular Gastronomy Ingredients Pack - Agar Agar 100g, Calcium Lactate 100g, Sodium Alginate 100g & Xanthan Gum 100g Contents: Agar Agar 1...
View full detailsLa nostra gomma xantana è da 200 mesh rispetto alla standard da 80 mesh, il che significa che è più fine della gomma di xantano standard, il che la...
View full detailsLa nostra gomma xantana è da 200 mesh rispetto alla standard da 80 mesh, il che significa che è più fine della gomma di xantano standard, il che la...
View full detailsLa nostra gomma xantana è da 200 mesh rispetto alla standard da 80 mesh, il che significa che è più fine della gomma di xantano standard, il che la...
View full detailsXanthan gum It is an odorless white powder.
Xanthan gum is a polysaccharide (a carbohydrate) produced by a type of bacteria called Xanthomonas campestris. The bacteria are grown in a nutrient-rich solution. After the bacteria ferment the solution, the xanthan gum It is then precipitated, dried and ground into a fine powder.
The production process of xanthan gum It was first developed by the United States Department of Agriculture in the 1960s and has since become a widely used food additive due to its unique properties as a thickener, stabilizer, and emulsifier.
Xanthan gum has recently become more popular in restaurants and kitchens as an ingredient of molecular cuisine , commonly used by world-famous chefs as a magic ingredient to achieve the desired results.
When xanthan gum is added to a liquid, it disperses and creates a stable viscous solution. Xanthan gum is a fantastic thickener, stabilizer, and emulsifier for many products.
Only a small amount of xanthan gum is needed to stabilize, emulsify, gel, or foam.
Gluten-free cooking
Xanthan gum is becoming a more popular option for gluten-free baking. Xanthan gum helps bind some gluten-free ingredients that require additional assistance in the binding process.
Here are some of its main uses of xanthan gum:
Thickener: xanthan gum It is used to increase the viscosity of liquids, making them thicker and more gelatinous. It is often used as a thickener in sauces, dressings, and soups, as well as in dairy and non-dairy products.
Stabilizer: xanthan gum helps prevent ingredient separation, making it useful in products that require a stable emulsion, such as ice cream, salad dressings, and whipped toppings.
Gluten-free cooking: xanthan gum It is a popular ingredient in gluten-free baking because it helps bind and stabilize dough, providing structure and texture that is often missing from gluten-free baked goods.
Many people are looking for where to buy xanthan gum , this is because not all xanthan gum is of the same quality. Special Ingredients guarantees that the xanthan gum supplied for your recipes is of the highest quality. Customers purchase xanthan gum supplied by Special Ingredients from many countries around the world with a customer base of high-end restaurants and chefs.
It is best to use precise, high-precision scales when cooking with xanthan gum since most recipes that call for the use of xanthan gum only require a very small, specific amount to achieve the desired results. Specialty Ingredients provides high-precision scales in our category Digital Kitchen Scales .
Xanthan gum can produce a significant increase in the viscosity of a liquid by adding a small amount (usually around 1%), however, in most applications, it is used at 0.5% or even 0.05%
When xanthan gum is added to a liquid, it disperses and creates a stable viscous solution. Xanthan gum is a fantastic thickener, stabilizer, and emulsifier for many products.
Special Ingredients also provides several alternatives to xanthan gum, including guar gum:
Guar gum can be used as an alternative to xanthan gum in several recipes as they are both thickening and stabilizing agents that can be used in gluten-free baking. In many recipes the amount of guar gum called for is similar to xanthan gum, however we recommend experimenting with a small batch first to see if there is any difference in how the alternative affects the recipe.