Description
A technique used in modernist cuisine to stabilize emulsions with xanthan gum.
Technical
Emulsification with xanthan gum involves the use of xanthan gum as an emulsifier to stabilize mixtures of two or more liquids that wouldn't normally mix, such as oil and water. This is achieved through the gum's ability to form a strong network of molecules that traps and stabilizes the droplets of the dispersed phase. The resulting emulsion is stable and consistent in texture and appearance.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
NeutralSlightly sweetCleanSubtleOdorless
Wine Analogy
Like the mouthfeel of a well-structured Chardonnay
Coffee Analogy
Similar to the silky texture of cold brew concentrate
Perfume Analogy