Molecular Gastronomy - Thickening (Xanthan Gum)
Where does it come from?
Xanthan gum is used in molecular gastronomy for is propriety of thickening. It is used in sauces, and in dressings.
What is it working for?
Xanthan gum makes thick sauce and it is always creamy and light. It can also be use for molecular cocktails. For example, in molecular gastronomy, you can do a sangria with the orange and cherry in suspend. You can also do a vodka /cranberry with the alcohol floats.
How does it work?
This additive can easily be dissolve in every liquid whatever if it's hot or cold. It is also stable under a wide range of temperatures and pH levels.
Application?
In molecular gastronomy, this additive is use a lot in salad dressings because it helps to stabilise the emulsion. With Xantham, the product is going to be uniform and thick. In the food industry, we can also see it in dairy products as a thickener. Because of his properties of thickener, cosmetic industry uses a lot this additive.
History of lecithin?
This additive has been found in the early 1960s by Allene Rosalind Jeanes, a research team of the Department of Agriculture of the USA.
Healthy food?
Xanthan is use a lot in dip, smoothies and sauce. It gives an unctuous effect without the fat. This additive is also a solution for people who are gluten allergic. It helps to add smooth and put more volume for pasta and bread.
How to do it?
With alginate, you are able to do spheres but if you put xanthan with it, you will be able to do bigger spheres just like ravioles. In a preparation, if you put to much Xanthan, don't worry, you only have to put a little bit more water to balance and everything will be find.
Questions and Answers
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