What You Need to Know
Xanthan gum (a polysaccharide secreted by Xanthomonas campestris bacteria) forms weak intermolecular bonds that create a shear-sensitive network. At rest, polymer entanglements create viscosity; agitation breaks these temporary bonds, reducing viscosity. This pseudoplastic behavior is quantified by the Power Law model (τ=Kγ̇ⁿ where n<1).
Used in modernist sauces that cling to food without dripping yet pour smoothly when shaken. Enables stable emulsions that resist separation while remaining spoonable. Popular in salad dressings, dessert sauces, and gluten-free baking applications where traditional thickeners fail.
Key Parameters
Temperature
°C - °C
Time
15 min hydration time
Instant (shear response) - Indefinite (stable structure)
Equipment
Steps
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The Science
Primary Reaction
Shear-induced disentanglement of xanthan helices