Archive

Posts Tagged ‘xanthan gum’

Molecular Gastronomy – Xanthan Gum

Welcome back to my Molecular gastronomy blog. I’m glad to say that I’m back with some great content for the molecular gastronome out there. Today, I’m going to write about the hydrocollid xanthan gum and introduce a recipe for your enjoyment.

Xanthan Gum:a brief description

Xanthan gum is a linear polysaccharide made of a cellulose backbone units with trisaccharide side chains. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. It is used as a thickener.

Xanthan gum is amazing because it’s very user friendly: Xanthan gum works on any temperature and can be added to sauces without weighing.¬† Pay attention to what amount works best for you.

How to use xanthan gum in your moelcular gastronomical kitchen is by simply dispersing it into hot or cold liquid under a shear. Typically you only want to use between .2% – 1%.

The solution type is shear  thinning, a pseudoplastic, that exhibits an effect where viscosity decreases with increasing rate of shear stress. In high levels, xanthan gum can give food a very thick, almost mucus-like, consistency. PH tolerance: high. Also, xanthan gum is highly stable when frozen and thawing. The best part is xanthan gum works well with other hydrocollids (Lotus bean gum, Kappa Carrageenan) and even versawhip!!!

Note: Combining xanthan gum with other hydrocollids creates a synergistic chemical reaction that will take your molecular gastro cuisine to a higher level.

RECIPE: Cupuacu Foam with Tonka Bean

Ingredients:

Almond milk 100g

Cupuacu powder .7g

Sugar: 40g

Tonka Bean: .3g

Versawhip: 2g

Xantan Gum: .5g of Texturas Brand

Procedure:

Combine all ingredients except for the xanthan gum into the vita-mix. Mix on high until you get a nice funnel in the middle of the vita-mix. Slowly pour in xanthan gum into the funnel until mixture starts to thicken.

That’s it for now. Stay tuned for when I break down the Carrageenans Kappa and Iota.