Xantana is obtained from the fermentation of corn starch with a bacteria (Xanthomonas campestris) found in cabbage. The result is a gum with great thickening power. It also has notable potential as a suspensoid, which means that it can maintain elements in suspension in a liquid without their sinking into it. It can also retain gas.
Storage: Keep in a cool dry place
Shelf Life: See date on tin
Ingredients: Xanthan Gum
Properties: Available in refined powder form./ Soluble cold and hot. / It can thicken alcohol./ It is highly resistant to freezing-unfreezing processes. / Although temperature is applied, it does not lose its thickening properties. / Shake slowly and allow it to hydrate alone.
Since its inception in 1997, elBullitaller has had the goal of broadening the range of possible textures in cooking. The fruit of this experimentation is a series of techniques that, like foams, clouds, etc., have brought about an evolution in style. The results are the products that make up the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines.Visit Texturas Website for more information.
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