Description
Xanthan gum stabilizes air bubbles and solid particles in a liquid matrix, creating lightweight foams.
Technical
Xanthan gum forms a shear-thinning hydrocolloid network that traps air via interfacial tension modulation, while inhibiting coalescence through viscoelastic film formation.
Culinary Significance
Enables creation of stable flavored foams without egg whites, useful for aerated sauces or 'airs'.
Science
Primary Reaction
Polysaccharide Hydration
Parameters
Temperature
20°C optimal
5°C to 60°C range
Time
2min
30s – 5min
Equipment
Immersion blenderWhipping siphon
Sensory Profile
Aroma ()