What You Need to Know
Xanthan gum's helical structure forms a pseudoplastic fluid where intermolecular associations yield under shear stress (≥50 s⁻¹), then re-form at rest via hydrogen bonding between polysaccharide chains.
Enables stable emulsions that pour smoothly when shaken but cling to surfaces when static, preventing salad dressing separation.
Key Parameters
Temperature
20°C
0°C - 85°C
Time
15 min hydration
Instant - Indefinite
Equipment
High-shear mixerWhisk
Steps
- 1.
Emulsifier-Free Vinaigrette (Modernist cuisine): Replaces egg yolk with 0.3% xanthan
The Science
Primary Reaction
Non-Newtonian fluid dynamics