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Article: The Science of Xanthan Gum

culinaryteam

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Comments

brian_martin2001

I missed these sciency posts.

husssein.ghandour

Same here.

Andrew_449238

I need more of this

fzxdoc_336470

What brian said. We need more of these once again.

Konrad_Adamski_157708

Could you guys do other chemicals as well, like SSL, DATEM, glycerol monostearate, guar gum, lecithin, and make them more baking related?

driscoll.trevor

Yes! More nerd content!

adey73

More Chris and

More functional ingredients....

PLEASE

chefheidiatx

Definitely vote for more nerd content.

Mark_Alexander_438202

MOAR functional ingredients content please!

Suzanne_Webel_1482508

More food science please! The xanthan gum vid was an OK start, but I'd still like to know more about HOW it thickens sauces and makes cookies gluten-y

dev

its pretty uninformative like i want to know what temperatures to use it, does it breakdown like cornstarch at high temps, does it have any unusual taste like agar agar can. Is it purely a last min thickener. I want an actual scientific in depth breakdown not an ingredient introduction. Is it better to hydrate first then add or to add in to mixer as powder whilst mixing, what speed do you need mixer to be at for it to disperse, what textural properties does it have - is too much xantham always undesirable or does it have weird uses like making vodka jelly bears or something - things that shouldnt work easily but do etc.