Xantana
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Xantana is obtained 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.
Characteristics:
- Available in refined powder form.
- Soluble cold and hot.
- It can thicken alcohol.
- It is highly resistant to freezing-unfreezing processes.
- Although temperature is applied, it does not lose its thickening properties.
- Shake slowly and allow it to hydrate alone.
Recipes
Click on any of the images below to see recipes this product can be used to create.
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