Contents |
Xanthan gum, which is produced by the fermentation of glucose or sucrose by the bacteria Xanthomonas campestris, is used to thicken and stabilize suspensions and emulsions. It has nearly the same viscosity hot or cold, so the cook doesn’t have to account for the temperature of the finished product, and it can thicken acidic or alcoholic solutions. Xanthan gum–thickened mixtures will behave like weak gels until shaken or poured, and then they will flow like a liquid. Concentrations will rarely exceed 0.5 percent by weight; a higher concentration can lead to an unpleasant texture.
Terra Spice