Widely used in modern mixology, xanthan gum is particularly useful for stabilizing cocktails, homogenizing preparations containing fruit juice, slightly thickening homemade syrup, or adding body to a liquid base. It can be used both cold and hot, making it practical for both last-minute preparations and batch production.
Its fine white powder texture disperses into liquids using an immersion blender or a standard blender. The Sosa technical sheet indicates a recommended dosage of 3g per kg and is suitable for liquids containing more than 80% water. The product is heat and freeze-resistant, with thermo-irreversible behavior.
Use in cocktails and mixology
In cocktails, xanthan gum helps create rounder, more stable, and consistent textures. It can be used in fruit syrup, draft cocktail preparations, cordials, diluted juice, coulis, or pre-mixed cocktail bases.
It is especially useful for preventing the separation of certain ingredients, improving mouthfeel, or giving a professional texture to cocktails without adding sugar or significantly altering the recipe. It can also be used in mocktails, non-alcoholic preparations, garnish sauces, or decorative coulis.
For proper incorporation, it is recommended to add it gradually to the liquid while blending with a blender or immersion blender to avoid clumping.
Contents
1 x 500g jar of xanthan gum
Store in a dry place with humidity below 60% at a temperature between 15°C and 25°C. The product must be protected from light and odors. The indicated shelf life is 24 months from the date of manufacture. Once opened, the shelf life remains the same if storage conditions are met.
