Description
Polysaccharide fermentation product that forms shear-thinning gels capable of stabilizing air bubbles.
Technical
Xanthan gum is an exopolysaccharide produced by Xanthomonas campestris fermentation, creating helical chains that exhibit synergistic viscosity with galactomannans. Its rheopectic properties allow viscosity to increase under shear stress.
Culinary Significance
Enables creation of stable foams without egg whites, particularly useful for vegan applications and heat-stable aerated preparations.
Science
Primary Reaction
Hydrogen bond network formation
Parameters
Temperature
60°C optimal
20°C to 85°C range
Time
2 hours
30 minutes – 24 hours
Equipment
Immersion blenderWhipping siphonHigh-shear mixer