Xanthan gum: Difference between revisions
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|description=Xanthan gum is a microbial polysaccharide derived from the bacterium Xanthomonas campestris that is usually found in commercial salad dressings, ice | |||
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Xanthan gum is a microbial polysaccharide derived from the bacterium ''Xanthomonas campestris'' that is usually found in commercial salad dressings, [[ice cream]]s and other suspensions or liquid products that require an emulsifier, but it can be bought for home use and is a great way to thicken and stabilize [[soya milk]]-based [[rice]], [[milk]]-based sauces, dairy-free [[soups]] and non-dairy [[ice creams]]. Produced primarily from the cellulose in [[corn]] or [[cabbage]], xanthan gum functions similarly to [[gelatine]] in recipes with regards to stabilising suspensions, but it is completely vegan and ideal for cooking and baking for persons with food allergies and restrictions, especially for those who are omitting dairy, [[eggs]] and [[soya]] from their diet. | Xanthan gum is a microbial polysaccharide derived from the bacterium ''Xanthomonas campestris'' that is usually found in commercial salad dressings, [[ice cream]]s and other suspensions or liquid products that require an emulsifier, but it can be bought for home use and is a great way to thicken and stabilize [[soya milk]]-based [[rice]], [[milk]]-based sauces, dairy-free [[soups]] and non-dairy [[ice creams]]. Produced primarily from the cellulose in [[corn]] or [[cabbage]], xanthan gum functions similarly to [[gelatine]] in recipes with regards to stabilising suspensions, but it is completely vegan and ideal for cooking and baking for persons with food allergies and restrictions, especially for those who are omitting dairy, [[eggs]] and [[soya]] from their diet. | ||
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[[Category:Vitamins, minerals and supplements]] | [[Category:Vitamins, minerals and supplements]] | ||
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Latest revision as of 14:01, 3 October 2014
Xanthan gum is a microbial polysaccharide derived from the bacterium Xanthomonas campestris that is usually found in commercial salad dressings, ice creams and other suspensions or liquid products that require an emulsifier, but it can be bought for home use and is a great way to thicken and stabilize soya milk-based rice, milk-based sauces, dairy-free soups and non-dairy ice creams. Produced primarily from the cellulose in corn or cabbage, xanthan gum functions similarly to gelatine in recipes with regards to stabilising suspensions, but it is completely vegan and ideal for cooking and baking for persons with food allergies and restrictions, especially for those who are omitting dairy, eggs and soya from their diet.
In molecular gastronomy it is also used as an emulsifier and thickener, in addition to the stabilising of culinary foams.
Find recipes that contain 'Xanthan gum'
#xanthangum #moleculargastronomy #gelatine #soups #moleculargastronomyingredients #soya #icecreams #rice #soyamilk #eggs #cabbage