Sous Chef
Called one of the best discoveries in food science since yeast by Nathan Myrvold, author of Modernist Cuisine, Xanthan gum emulsifies and stabilizes. It is especially useful in binding gluten-free doughs and cake mixtures which would otherwise crumble. A small pinch helps prevent the separation of vinegars and oils in salad dressings, and it also improves the rich, creamy texture of sauces and ice creams. It is a corn-based product which takes its name from the strain of bacteria used to ferment it in the process to turn it into a thickener. Can also be used to make gels with other hydrocolloids - substances that form gels in the presence of water, which are extremely important in the of the 'Modernist' pantry. Use 0.5g to 8g per kg of finished product (or 0.05% to 0.8% by weight) Ingredients: Xanthan gum E415
