Xanthan Gum

As you may know, you can prepare a lot of different kinds of dishes using whipped cream chargers. There are a lot of different techniques that you can apply to use cream chargers. For example, you have dishes where hot foam is used but of course also cold, thick or you use the whipped cream chargers for marinating meat. The addition of foam can sometimes have several reasons, first of all, the recipe looks a lot more interesting. But besides this, it also gives the dish more structure and balances the different flavors. First of all, when you plan to leave the foam sousvide (vacuum), keep in mind the time and temperature and of course the different ingredients. Because with this technique you want to serve the foam hot you need to regulate the temperature. With certain sauces it is important that you do not exceed the maximum temperature, this can cause the foam to solidify or clump. You can prevent this by thickening the sauce a bit.

Xanthan Gum is an extracellular polysaccharide used in food processing. It is a good additive that can be used for different kinds of food. The chemical is made through the process of bacterial fermentation. At the same time, it can also be extracted from plants. Commercial Xanthan Gum is mostly produced using the fermentation process. Carbohydrate sources such as corn starch and Xanthomonas Campestri- which is a naturally occurring bacterium on green vegetable surface are the major constituents. The two at then fermented and purified using isopropanol or ethanol. The molecular formula of Xanthan Gum is represented as (C35H49O29)n.

Xanthan Gum E415 in various granulations and qualities fine powder / powder / granulate food / feed / technical quality - Personal Care - Acid stable - Clear Solution Origin: Austria Packaging: 15kg bag, 20kg bag, 25kg bag

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