Root beer syrup

Alex_Blacker_51675

Hello all!

I'm about to make this recipe and was wondering why its necessary to gel the mixture then puree back to a fluid. Just to obtain a higher viscosity? If thats the case couldnt more xanthan just be used?

brian_martin2001

Hydroccoloid thickened interact with each other in different ways. Some have a deleterious effect I. each other, some have a synergistic effect on each other. If you want to understand the difference, make two batches, or half batches, or what have you. Use the thickeners/stablizers listed in the recipe for one, use just xantham gum for the other. There Will be a distinct difference in texture between the two.