Xanthan gum is great for thickening liquids, especially in small amounts, to turn them into flavorful sauces. It also can be used to create light foams and froths. Xanthan gum is excellent when used to stabilize emulsions or to suspend particles in liquids and is very effective at keeping purees from separating. Xanthan gum has a very neutral flavor so it mixes well with foods without masking their flavor.
It provides an improved mouthfeel for many preparations, slightly thickening a liquid similar to how traditionally reducing a liquid does. Xanthan also adds a desirable texture that fat usually contributes, making it ideal in low-fat preparations.
Xanthan gum is gluten free and is often used as a substitute in baking and thickening. It also helps baked goods to retain more moisture than they would have otherwise.
When mixed into batters or tempura xanthan gum adds good cling, allowing the batter to stick more easily to the food. Also, xanthan gum does not lose its properties when microwaved. We always recommend ModernistPantry. They also have the Texturas brand , if you prefer that. Xanthan gum is produced through the fermentation of glucose with a bacteria found in cabbage, known as Xanthomonas campesteris. It typically comes as a white powder.
It can hydrate and disperse at any temperature, and does so quickly, making it one of the few ingredients you can add slowly and instantly see the result. Xanthan gum has a very neutral flavor so it mixes well with foods without masking their taste. To add xanthan gum sprinkle it on the liquid and then blend or whisk. You can also improve the dispersion of xanthan gum by first mixing it with sugar, then adding it to the liquid.
This is similar to making a slurry out of flour and cold water before adding it to gravy to prevent clumping. The sugar will prevent the xanthan gum from hydrating until it has been dispersed enough in the liquid for the sugar percent to go down.
Xanthan gum will pretty much work in liquid of any temperature. However, if the liquid is very sugary then it can have trouble hydrating. As a thickening agent, the amount of xanthan gum you will use depends on how thick you want the liquid to be. In general, you will use a 0. Be warned though, adding too much xanthan gum can result in a texture and mouthfeel resembling mucus. To make a xanthan gum foam a ratio between 0. The more xanthan gum you use the larger the bubbles that can occur and the denser the foam will be.
For bubbles, resembling soap bubbles, a typical ratio is 0. When making an emulsion, the more xanthan gum you add, the stronger the emulsion will be. However, it will also thicken the emulsion, which may or may not be desirable. To start binding an emulsion a ratio of around 0. If you want to also thicken the emulsion you can add up to around 0. One of the primary uses of xanthan gum is to thicken liquids. This can range from very minor thickening to creating very thick syrups depending on the other ingredients and the amount of xanthan gum used.
Liquids thickened with xanthan gum take on several nice properties. The texture of the liquid takes on a "clingy" feel, similar to reduced liquid or fatty sauces.
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You can sign up to be a Gluten Free Insider at her website stayglutenfree. Skip to content. What is xanthan gum anyway and why do we need to use it? Xanthan gum Xanthan gum is a food additive that is commonly used as a thickening agent in food and as a stabilizer in cosmetics to prevent the ingredients from separating.
What if you cannot tolerate xanthan gum? Guar gum Guar gum is also called guaran and is made from guar beans which has thickening and stabilizing properties most often found in food. Talk soon! January 14, Her gluten intolerance and her boys' food allergies have inspired her to be an advocate for the gluten free community and create recipes that the whole family will love.
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