Xanthan Gum Suppliers: Xanthan Gum With Modernist Cuisine

We believe that the xanthan gum is one of the best discoveries, because the yeast in food science. It is used as a thickener or stabilizer in a variety of foods, we found that at the grocery store shelves. Many canned or processed products containing xanthan gum: salad dressings, sauces, soups, and baked goods - especially those who have no gluten, xanthan gum can perform some of the same functionality as gluten.
Was first discovered in the 1950s by the United States Department of Agriculture scientists, xanthan gum by fermentation characteristics of the plant-loving the sticky cell walls of bacteria. This is not natural than vinegar or yeast.
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Xanthan gum is the most useful food additives, effective in a wide range of viscosity, temperature and pH. It is very easy to use, no taste, and generally work very well. It can be in the very low concentration of the liquid thickening. As low as 0.1% (by weight) can be obtained a viscous liquid, and 0.5%, can make a thick paste. Traditional thickener, such as flour, usually need to do a lot of similar work. Cover important, because more thickener as a small part of the total mixture, the greater may be applied to the texture and flavor of suppressing undesirable.
Some people feel strange name, such as xanthan gum ingredients and skeptical. We often ask, "is not your dish filled with chemicals?" Ah, yes, all the food, including the most natural and organic chemicals. However, almost all of these chemicals from natural ingredients or process, and many have been used for decades.
The family cuisine adapted from the modernist style cuisine and modernism launched October 8, 2012. To learn more about modernist cooking and the launch of their new book, the modernist cooking at home, visit their event page.
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