BuxT, Xanthan Gum, 500g

Xanthan gum is a popular additive for thickening, suspending and stabilizing.

Xanthan is a naturally occurring polysaccharide. It bears the designation E415, is one of the dietary fibers and is used as a thickening and gelling agent. Most liquids such as juices, soups,

dressings or sauces can be easily thickened with xanthan gum. Xanthan acts quickly, is absolutely tasteless and colorless. In order to develop a clear gelling effect, about 2 to 6 g are used per liter of liquid (cold or warm). powder required.

For many master chefs, an appetizing scent and excellent taste are no longer enough.

Molecular cuisine is the new magic word that is turning the gastronomic world upside down and

branching it out into the world of science in a particularly effective and unusual way.

Gelling, foaming, thickening, emulsifying! Processes that have been common in every kitchen in the world for many decades are now being revolutionized, refined and accelerated. A completely new, innovative and modern kitchen is being developed, in which the “wow effect” alone is the driving force. In molecular gastronomy, there are no limits to the imagination.

The product may contain the slightest traces of allergens, which are present in the company but are not part of the product.

Store the xanthan gum in an airtight container. Keep it in a cool, dry place away from direct sunlight.