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Xanthan Gum

Xanthan gum is used to thicken vegan sauces, soups, and pastes. Whether you’re a molecular gastronomist or not, you can use it to give a solid appearance to things that can be poured. In gluten-free baking, it helps bread develop crumb. It is glucose fermented with a specific bacteria, from which it gets its name.

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In molecular gastronomy, this ingredient is used to thicken and stabilize suspensions and emulsions. The viscosity does not vary for hot or cold applications, and xanthan gum has the wonderful ability to thicken acid-based solutions or alcohol. Xanthan-thickened mixtures may also seem somewhat firm until you pour them, at which point they become free flowing. As with agar and lecithin, you should use a very low concentration: 0.5 percent by weight. More than this affects the dish’s texture. Vegan and gluten-free cooks will also find xanthan gum particularly helpful, as it aids in the rising of baked goods and gives them a tender crumb.

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