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Xanthan Gum

tony05

tony05

I made some sauce a day or 2 ago. It was pinaple based, i used about 50% water/vinigar and i read up on the use of the Xanthan Gum.
It said to sprinkle it in while the mix was being blitzed in a food processor.

So thats what i did and it gummed up nice. nice saucy consitincay but it held air.

I poured it in the bottles and its like a sorbet with all these bubbles.

Im after people who have used the stuff and how did you use it?

cheers
 
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stillmanz said:
I use xanthan gum.
use 1 to 2 tsp to 3 to 4 litres of product depending on original thickness.
whisk the gum in a half cup of water until it forms a thick foam like egg whites.
fold it into your sauce as you are heating it.
We use xanthan gum in our sauces because it keeps our product gluten free.
I would keep away from nut based thickeners. 1 because they will alter flavour and 2 so many people are allergic to them if your looking at going commercial you don't want to decrease your potential buyer market.
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http://www.thehotpepper.com/showthread.php?t=8464

Think stillz might be a good one to ask.
 
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DickT said:
Does anyone know the original use for xanthan gum......
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"It was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, which involved the screening of a large number of biopolymers for their potential uses. It was brought into commercial production by the Kelco Company under the trade name Kelzan in the early 1960s. (Whistler p. 486) It was approved for use in foods after extensive animal testing for toxicity in 1968. It is accepted as a safe food additive in the USA, Canada and Europe, with E number E415."
http://en.wikipedia.org/wiki/Xanthan_gum

I know it's also used in drilling for oil, to thicken the drilling mud.
 
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Sickmont said:
Hmmmm, so if i eat enough of it i won't need any concrete pills(Immodium A.D.)?
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It is pseudoplastic, meaning it is viscous when still but when shaken it turns liquid from the shear forces.


And i know that when i need immodium there is plenty of force behind what comes out:shocked:
 
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Txclosetgrower said:
"It was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, which involved the screening of a large number of biopolymers for their potential uses. It was brought into commercial production by the Kelco Company under the trade name Kelzan in the early 1960s. (Whistler p. 486) It was approved for use in foods after extensive animal testing for toxicity in 1968. It is accepted as a safe food additive in the USA, Canada and Europe, with E number E415."
http://en.wikipedia.org/wiki/Xanthan_gum

I know it's also used in drilling for oil, to thicken the drilling mud.
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I liked THP and my explanation better.
 
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Another reason for your "air" issue could be the use of the food processor. The larger bowl and blades incorporate large amounts of air into whatever you are blending. Try using a stand blender or stick blender and make sure you have plenty of product to blend in the container. The less amount of space for air to be, then the less air incorporated into your sauce. Food processors are great for chopping food and mixing heavy ingredients, but not always the best for emulsifying.

Slowly sprinkle the gum while blending or do as Stillmanz said and do some in a small amount of your sauce and blend back in. Its not like any other thickener, does not take much at all.
 
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racecitysauce said:
Another reason for your "air" issue could be the use of the food processor. The larger bowl and blades incorporate large amounts of air into whatever you are blending. Try using a stand blender or stick blender and make sure you have plenty of product to blend in the container. The less amount of space for air to be, then the less air incorporated into your sauce. Food processors are great for chopping food and mixing heavy ingredients, but not always the best for emulsifying.

Slowly sprinkle the gum while blending or do as Stillmanz said and do some in a small amount of your sauce and blend back in. Its not like any other thickener, does not take much at all.
Click to expand...

good point...
 
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I use xanthan gum to thicken my vineger base hot sauces and use about 1/8 of a tsp to 3 cups of liquid and add it to the hot liquid as it's in the processor at the end of processing to prevent the air bubbles from forming add it slowly and as the sauce sits and cools it will thicken up a little bit more. I use it because I don't like runny hot sauce and a little bit goes a long way!!!
 
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I rekon the best way in regards to thickening sauce is to just reduce it more, you gain a much more pure, whole food product that has a natural thickness and texture.
 
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