£42.90
Xanthan gum is a versatile thickener and stabilizer, prized in molecular mixology, gourmet cooking and pastry. Derived from natural bacterial fermentation, it delivers varied, stable textures, both hot and cold. Its high resistance to temperature changes makes it an essential ingredient for thickening sauces, soups, coulis and emulsions, as well as for stabilizing foams and preventing crystallization in ice creams and sorbets.
In mixology, it’s ideal for suspending solid particles in a liquid, creating ultra-fine emulsions and stabilizing siphon foams and froths. With its strong thickening power, a small amount is enough to transform a liquid’s texture, ensuring optimal precision in every preparation.
✔ Ultra-powerful thickener: transforms the texture of liquids with a small amount.
✔ Soluble hot and cold: works at all temperatures, withstands freezing and thermal variations.
✔ Emulsion and foam stabilizer: prevents phase separation in sauces, dressings and siphons.
✔ Suspends solid particles: perfect for cocktails or dishes requiring even distribution of ingredients.
✔ Anti-crystallizing: delays crystal formation in ice creams and sorbets.
✔ Neutral in taste and odor: doesn’t alter the flavor of preparations.
✔ Suitable for acidic and alcoholic environments: stable up to 60% alcohol and across all pH ranges.
1 g/kg: stabilizes foams and thickens slightly.
2 g/kg: fluid texture, ideal for light sauces.
3 g/kg: suspends solids in liquid, denser sauce.
5 g/kg and above: high viscosity, gel-like effect (avoid excess to prevent an unpleasant texture).
Tip: Mix slowly while cold to hydrate gradually. Overly vigorous stirring can create air bubbles.
• Airtight packaging for optimal storage.
• Storage: Cool, dry place, reseal well after use to prevent moisture exposure.
• 100% xanthan gum (natural thickener).
• Format: ultra-fine powder for quick dissolution.
• Net weight: 600 g.
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