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Xanthan Gum
Appears in
Published 1991
For both its convenience and consistency, xanthan gum has been used in industry for decades. It is only recently being used in restaurants and home kitchens. It has relatively little taste, and a small amount goes a long way. It is easily hydrated in either cold or hot water, which means it can be added to the sauce regardless of the temperature.
Like most hydrocolloids, xanthan gum functions as a thickener, requiring less than 0.5% to thicken a solution. It has a creamy mouthfeel if not used in too large an amount; if too much is used, it turns slimy.
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