Xanthan gum (E415) - The Kitchen Lab
1429-16691
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About Xanthan gum (E415) Xanthan gum is used as a thickening and stabilising agent and has slightly sticky properties similar to gluten. This means that it can be used in gluten-free baking, but still have an effect similar to gluten as the gum causes other ingredients to bind. Above all, it is very good at increasing the viscosity of substances and counteracting separations in emulsions. This rubber is 200 mesh, unlike the standard which is 80 mesh. This means that it is finer grained and easier to dissolve. In spite of the rather silly name, there is really nothing strange about xanthan. It is produced by a fermentation of sugar, in much the same way that yeast for beer brewing is made. It is then refined and ground into a fine powder, but it is still a natural product. Xanthan gum has a very good water-holding capacity, which makes it a perfect aid for baking and ice-cream production, among other things. The rubber prevents ice crystals from forming in ice cream. When baking a pie, for example, a little xanthan gum in the filling can prevent the base from becoming soggy. It also doesn't change the colour or taste of what you use it for. Usage Xanthan gum has the ability to produce large increases in viscosity but in very small amounts. In general, you can aim for 1% of the weight, but in most cases 0.5% or so is enough. as low as 0.05%. Areas of use: - As a thickener in sauces and dressings. - Together with agar agar or carrageenan kappa to create a more stable jelly. - As a texture enhancer for foam or mousse in siphons. - In ice cream to prevent the formation of ice crystals. Content: Xanthan gum (E415) Store in a dark, cool and dry place. Lasts for about two years. Vegan and gluten-free.
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