Xanthan gum, E415, 25g

Although it sounds strange and the E number (415) is scary, this thickener is of natural origin - it is obtained by fermenting the bacteria Xanthomonas campestris, and the resin also got its name from the name of the bacteria.

What can be done with it?

Xanthan gum thickens (swells in liquid), coagulates (forms a film, sticks together), gels, stabilizes, inhibits and prevents caking or layering, helps evenly disperse solid particles in a liquid, prevents moisture from evaporating, and improves adhesion. Here's how these properties can help you in the kitchen:

You will receive the ordered product in 1 package as much as you need, if you specify 2x25g, then you will receive 50g of the product in 1 package.

• XANTHAN IS MOST COMMONLY ADDED TO GLUTEN-FREE FLOURS, WHERE IT REPLACES GLUTEN – IT ALLOWS THESE PRODUCTS TO BE BAKED LIGHTER, LIGHTER, MORE POROSOUS, MORE ELASTIC, AND ALSO TO KEEP FRESH FOR LONGER. XANTHAN CAN ALSO BE ADDED TO GLUTEN-CONTAINING FLOURS AND DOUGHS FOR THE SAME PURPOSE – BUNS OR BREAD WILL BE SOFTER, REMAIN FRESH FOR LONGER. THE MOST SUITABLE THICKENERS/DOUGH IMPROVEMENT FOR YEAST DOUGH. A PARTICULARLY GOOD EFFECT CAN BE ACHIEVED BY COMBINING XANTHAN WITH GUAR, KONJA AND/OR WHITE ACACIA GUM. TOTAL CONCENTRATION OF ADDED GUM – UP TO 2% OF THE FLOUR WEIGHT.

• ADD A Pinch Of XANTHAN TO YOUR SALAD DRESSING OR SOUP – IT WILL NOT COLLECT WHEN YOU SERVE IT ON A PLATE; IF, FOR EXAMPLE, OLIVE OIL-LEMON DRESSING IS TO BE SERVED IN A DISH – IT WILL LOOK PRETTY BECAUSE IT WILL RETAIN ITS UNIFORM EMULSION TEXTURE, THE SPICES AND HERBS WILL DISPERSE EVENLY WITHOUT SETTLING TO THE BOTTOM.

• ADD IT TO HOMEMADE ICE CREAM OR SORBET – IT WILL FREEZE “CREAMER” WITHOUT FORMING ICE CRYSTALS, AND WHEN EATING IT, IT WILL HAVE A MORE PLEASANT, SEEMINGLY “MELTING” FEELING IN YOUR MOUTH.

• ADDING XANTHAN TO DAIRY-CONTAINING FOODS EXTENDS THEIR STORAGE TIME – THEY DO NOT GO SOARING AS QUICKLY.

• ADD LEMON TO A TART FILLING OR COOKED CREAM – IT WILL BE EXTREMELY SMOOTH AND “MELTING IN YOUR MOUTH”.

• IF YOU ADD IT TO PASTA SAUCE, IT WILL STAY BETTER ON THE PASTA, SALAD DRESSING ON THE LETTUCE LEAVES, ETC.

• WHEN MAKING MERINO WITH BEAN WATER, A Pinch of XANTHAN MAKES IT MORE RESISTANT TO THE INFLUENCE OF AIR HUMIDITY – THE FINISHED COOKIES WILL NOT GET DAMP OR CRUSH.

• WHEN MAKING JAM OR MARMALADE WITH A LOW AMOUNT OF SUGAR, PECTIN WILL BE LESS EFFECTIVE (AS IT NEEDS SUGAR TO COAG) – IN THIS CASE XANTHAN CAN HELP IMPROVE THE TEXTURE OF THE JAM, JAM OR MARMALADE.

• PEOPLE WHO HAVE DIFFICULTIES WITH SWALLOWING TEND TO ADD XANTHAN TO FOOD AND DRINKS TO REDUCE THE RISK OF CHOKING.

• BY ITS CHEMICAL STRUCTURE, XANTHAN IS A FIBRE – A POLYSACCHARINE, THAT MEANS – IN ADDITION TO THE ABOVE-MENTIONED EFFECT, YOU WILL ALSO OBTAIN A SIMILAR EFFECT TO THAT WHICH WE HAVE COME TO EXPECT FROM VEGETABLE FIBRE, BRAN, FLAX SEEDS, ETC.

Usage and dosage.

To prevent xanthan gum from forming lumps, it needs to be added correctly. For use in doughs, it is best to mix it into the dry (flour) mixture before adding the liquid. For addition to liquids (such as a beverage or salad dressing), it is recommended to stir the liquid to form a vortex, and then add the powder, stirring it in quickly.
As a thickener – a pinch to ¼ tsp. per 1 cup of liquid.
Large doses may have a laxative effect – do not consume more than 7-15g of xanthan gum per day (depending on body weight). Since xanthan gum is a fiber, it can cause flatulence in infants and people with more sensitive digestive systems; therefore, it is not recommended for children under 1 year of age, as well as for people who experience increased flatulence after consuming a lot of fiber.
Properties.
Does not change the taste of the product/food. Clear, transparent (does not create turbidity). Soluble in both hot and cold water. Works and is stable in both acidic and salty environments, does not degrade under the influence of enzymes (for example, when adding fresh kiwi or pineapple). Practically does not lose its properties even when heated, frozen and thawed, in mixtures with milk (calcium). Pseudoplastic – becomes “more liquid” when shaken, when the mass stops moving, it regains its original thickness. Forms pleasant textures. Economical – effective even in very small doses.
Compared to other gums , xanthan is:
– the most elastic, the most sticky
– most efficient – least addable
– most widely used – effective both when freezing-thawing and when heating, little affected by other substances (salt, sugar, calcium, acidity, enzymes, etc.)
– the clearest, most transparent
– the most neutral in terms of taste
– most suitable for improving elasticity in flour mixtures, especially in yeast doughs and gluten-free pastries.

As a gluten substitute – ¼ – ½ tsp per cup of flour or up to 2% concentration of the total mass, depending on the recipe.

In gluten-free products, especially those made from yeast dough, it is recommended to add it together with guar gum: xanthan gives elasticity, while guar gum provides more volume, a better (less tough) texture. If the amount of eggs and/or fat needs to be reduced in the product, it is recommended to also add acacia gum.

Do not use if you have allergies or intolerances. Suitable for vegans. Suitable for people with gluten, soy, corn, milk intolerances.

Source: manasgarsas.lv