Features
In addition to its ability to thicken and dissolve in hot and cold temperatures, it resists temperature changes (heating, cooling, freezing, thawing). Its use is extended as a stabilizer and delays the formation of crystals during freezing, as it generates a lot of bubbles when applied with agitation (in ice cream making it is interesting for overrun, as well as for its ability to prevent the creation of ice crystals in doses of 10 to 20 gr / Kg).
It dissolves well in preparations containing up to 60% alcohol and allows stable thickening regardless of the degree of acidity (it is stable in any pH range). It is one of the most thickening ingredients available (1 kg of Xtan could thicken up to 250 L of water).
It allows the suspension of non-soluble particles to be fixed and has therefore been used for the suspension of solids in liquids in haute cuisine and cocktail making, and for the stabilization of emulsions (prevents phase separation).
Due to its air retention capacity, it stabilizes the gelatin and albumin assembly at a rate of 10 g/kg and is often added to celiac breads to obtain a structure like that generated by the gluten protein (together with Psyl, psyllium).
In terms of taste, the viscosity that xanthan brings to a liquid is like the enveloping sensation of fat on the palate. Therefore, when binding sauces and soups with xanthan, the flavor perception is higher than in the raw product.
Presentation in refined powder form, with a neutral flavor and smell.
Applications
Thickening agent for light or thick sauces, hot or cold; spherifications, suspension of solids in liquids and stabilizers for siphon foams, mousses, and meringues; anti-crystallizing agent in ice cream, texturizing of cold soups, coulis, or emulsions such as vinaigrettes.
A small change in dosage implies a big difference in the final result, which is why the use of precision scales is so important: at a rate of 1 gr / Kg stabilizes foams and slightly increases density; at 2 gr / Kg the consistency of light sauce is obtained, at 3 gr / Kg it stabilizes solids within liquid and offers dense sauce consistency. At higher dosages, viscosity dramatically increases. At more than 5 gr / Kg, a viscous, mucous, quite unpleasant texture will be obtained.
Curiosities
E-415
Widely used in the food industry and in haute cuisine, it is also present in the cosmetic, pharmaceutical and even the oil industry.
In addition to all its properties, it is very useful to increase mouthfeel, increasing the perception of flavor due to the persistence that liquids thickened with Xtan have on the palate.
Dosage
3 gr / Kg
When cold, stir slowly and allow it to hydrate on its own. Strong shaking can speed up the process, but it will form air bubbles. Over dosing results in unpleasant viscous textures.
