Texturas Xantana by Ferran Adria [Xanthan Gum] (Molecular Gastronomy) - 600g/21.2oz

What Is It?

XANTANA is made from the fermentation of corn starch with a bacteria (Xanthomonas campestris) found in cabbage. The result is a gum with great thickening power. It also has notable potential as a suspensoid, which means that it can maintain elements in suspension in a liquid without their sinking into it. It can also retain gas. .

• Fine powder used in small quantities
• Soluble in cold or hot liquids
• Can be used to thicken alcohol
• Freeze/Thaw and heat stable

How Do You Use It?

Disolve XANTANA in water-based liquid and allow time to hydrate.