180 g Can
|Thickener and stabilizer for viscuous sauces.
XanthaZoon is used
in numerous applications in the industrial processing of foodstuffs for
the improvement of the water-binding capacity of dough and delayed staling
of bread, the prevention of ice crystal formation in ice-cream or the even
distribution of particulates in fruit juices.
How to Make
Xanthazoon is soluble both
in cold and hot liquids and transforms them, thanks to its enormous swelling
and water-binding capacity, to a gel-like mass (fluid gels).
of the liquids thickened with Xanthazoon is maintained even during heating.
Xanthazoon is equally well-known for its emulsifying properties. It does not alter
aromas, and it improves the mouth feel of viscous products.
Use Xanthazoon to suspend small particles such as herbs or aroma capsules in foams, emulsions (dressings, sauces etc.).
Often used with Guarzoon to thicken emulsified mixtures after emulsification.
Xanthazoon Application example: Preparation of viscous sauces
Completely dissolve 2 flattened spoons of Xanthazoon® in
300-400 ml of liquid (broth, juice, etc.).
Consider combining with Locuzoon® and Guarzoon® to modify
and improve viscosity, stability and mouth-feel of preparations.
Application Example: Cocktails in which particles are kept suspended (e.g. aroma pearls, pieces of olive in Martini, pieces of chilli in a Bloody Mary) or foams
- Add 5 level measuring spoons of Xanthazoon to 200 ml of water.
- Use an electric mixer to quickly dissolve the powder.
- Add 1-2 heaped tablespoons of the resulting mixture to 100 ml of cocktails, juice, or spirits, and stir together until completely mixed.
- You can also stir in solids, such as small pieces of olive, cherry, etc, which will become suspended in the mixture.
TexturePro XanthaZoon Foam Cup
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made by Biozoon