Author Topic: Xanthan Gum  (Read 336 times)

Smokey

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Xanthan Gum
« on: September 05, 2016, 07:31:21 AM »
While doing some research on particle stabilisers and more about Xanthan gum, I came across this page that kind of gives many ideas of endless hours of possible fun  :)
I have some on the way for the hot sauce project but I'm quietly keen to play with this stuff.
http://www.amazingfoodmadeeasy.com/info/modernist-ingredients/more/xanthan-gum   

chrisg

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Re: Xanthan Gum
« Reply #1 on: September 05, 2016, 05:07:06 PM »
 :)

It is pretty amazing how many ingredient lists mention the gum :)

Apparently - I've never directly used it, around 1% or less is quite enough for thickening so it should last a while :)

Cheers
The kettle is king the Q is quick

Smokey

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Re: Xanthan Gum
« Reply #2 on: September 11, 2016, 06:10:11 AM »
I'm really starting to like this stuff.
Found this pack (After I ordered some from China) , In the health food isle at Coles.
Was able to fix a batch of fermented chilli sauce that typically separated as can be seen in the first pic.
A total of 500ml only needed .05 of a gram to make it suspend without any noticeable thickening.
DSC01645 by Mike Nash, on Flickr
Re bottled in woozies and have been sitting around all day. One in the fridge and one out.
DSC01646 by Mike Nash, on Flickr

Incredibly powerful stuff,  I cant wait to start using it in various concoctions.  There was a thread about thickeners some time back and this surely needs readdressing.
It wont break down with heat  :)
 


chrisg

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Re: Xanthan Gum
« Reply #3 on: September 11, 2016, 06:28:51 AM »
 :)

I guess that is the reason the manufacturers use it so much :)

If Coles have it I'll drop by my bigger one this week and see if I can pick some up :)

Cheers
The kettle is king the Q is quick

Smokey

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Re: Xanthan Gum
« Reply #4 on: September 11, 2016, 10:29:53 AM »
I know it sounds rather trivial,, Plain old xanthan gum.  But it was one of those moments in my journey when something new was discovered that I never really gave any thought for. 
Always knew what it was but never looked into it.

Cobblerdave

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Re: Xanthan Gum
« Reply #5 on: August 11, 2017, 09:28:47 AM »
G'day smokey
Finally got some xanthan gum. But I'm a bit worried about mixing it with the last 250 ml of my brewed hotsause. I've read the reviews and don't want to turn my last cup of sauce into "snot" experimenting! 
Any insites are appreciated.
I've got a shitload of seeds and I'm looking toward to continuing my hotsauce with a good crop.
Regards dave

Snags

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Re: Xanthan Gum
« Reply #6 on: August 11, 2017, 11:04:51 AM »
Ive got some in the pantry for thickening stuff.

Its how they get that oil mouth feel in low fat salad dressings

Smokey

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Re: Xanthan Gum
« Reply #7 on: August 12, 2017, 01:22:36 AM »
You only want it to suspend the particulates and improve the hold once its poured or dripped from the bottle. Not actually thicken it.
.1 of a gram is all that is required to do that to 250ml.
The trick is adding it as it will instantly turn into a little gummy bear if you just added it into the bottle.
You need to sprinkle it in while its being agitated in a blender of sorts.

Cobblerdave

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Re: Xanthan Gum
« Reply #8 on: August 13, 2017, 12:18:58 AM »
G'day
Yes I figured out pretty fast how to make chilli gummy bears.
My blender proved to be to big for my remaining sauce so I used a stick blender.
Used the tiniest touch of gum and it's seems to have done the job of keeping everything in suspension when I checked this morning.
Saving my soy sauce bottles and hope to get another batch of sauce when I can get chillies
Thanks regards
Dave