What You Need to Know
Xanthan gum forms a shear-thinning hydrocolloid network that traps air via interfacial tension modulation, while inhibiting coalescence through viscoelastic film formation.
Enables creation of stable flavored foams without egg whites, useful for aerated sauces or 'airs'.
Key Parameters
Temperature
20°C
5°C - 60°C
Time
2min
30s - 5min
Equipment
Immersion blenderWhipping siphon
Steps
- 1.
Balsamic Air (El Bulli): Delivers acidity without liquid weight
The Science
Primary Reaction
Polysaccharide Hydration