Xantan (Xanthan), Texturas Ferran Adria, E 415

Xantana is obtained by fermenting cornstarch with a type of bacteria found in cabbage. The texturizer has a high thickening power and has the considerable property in heterogeneous mixtures of small solids, such as fibers and pieces as well as gas particles in the liquid to suspend. Xantana is cold and warm max. up to 50 ° C and does not lose its thickening properties even if the preparation is tempered. Application: Stir vigorously or gently with gentle movements until the powder absorbs the moisture by itself. Can also be prepared with water or other flavoring liquids.