The Science of Cooking: A Quick Immersion by Claudi Mans
Author:Claudi Mans [Mans, Claudi]
Language: eng
Format: epub, azw3
Tags: Science, Chemistry, General
ISBN: 9781949845068
Google: A3LfxQEACAAJ
Amazon: B07TMMZLPH
Publisher: Tibidabo Publishing, Inc.
Published: 2019-09-17T18:52:33.652905+00:00
Xanthan gum, one of the most important in current modern cooking, is obtained by the fermentation of sugars with the Xanthomonas campestris bacteria. It shows thickening properties with cold and heat, and gives great viscosity to the liquids it is added to, which can be acidic, alkaline or saline. This has allowed the design of two novel culinary applications. A liquid with xanthan shows a suspensory effect, and can retain solid or semi-liquid particles without them settling, a property that is valued in certain dishes or in cosmetic products. It can also retain gas bubbles, and for this reason some producers prepare sparkling wine with xanthan, apparently a liquid but with bubbles on the inside that do not rise easily.
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