Called "one of the best discoveries in food science since yeast" by Nathan Myrvold, author of Modernist Cuisine, Xanthan gum emulsifies and stabilizes.
It is especially useful in binding gluten-free doughs and cake mixtures which would otherwise crumble. A small pinch helps prevent the separation of vinegars and oils in salad dressings, and it also improves the rich, creamy texture of sauces and ice creams. It is a corn-based product which takes its name from the strain of bacteria used to ferment it in the process to turn it into a thickener.
Can also be used to make gels with other hydrocolloids - substances that form gels in the presence of water, which are extremely important in the of the 'Modernist' pantry.
Use 0.5g to 8g per kg of finished product (or 0.05% to 0.8% by weight)
Ingredients: Xanthan gum E415. May contains traces of gluten and soya.
|Standard UK Delivery ?||£3.50 or free when you spend £35|
|Express Delivery ?||£6.95 or free when you spend £75|
|Next day by 12pm ?||£9.95|
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