What You Need to Know
Xanthan gum is an exopolysaccharide produced by Xanthomonas campestris fermentation, creating helical chains that exhibit synergistic viscosity with galactomannans. Its rheopectic properties allow viscosity to increase under shear stress.
Enables creation of stable foams without egg whites, particularly useful for vegan applications and heat-stable aerated preparations.
Key Parameters
Temperature
60°C
20°C - 85°C
Time
2 hours
30 minutes - 24 hours
Equipment
Immersion blenderWhipping siphonHigh-shear mixer
Steps
- 1.
Vegan espuma (El Bulli, Spain): Replaces egg whites in foams
- 2.
Sous vide glaze (Modernist Cuisine): Shear-thinning for brushable texture
The Science
Primary Reaction
Hydrogen bond network formation