Xanthan gum keto – how to thicken the gravy is a creamy colored powder that quickly dissolves in hot water or cold water forms a viscous solution. It is declared safe to use in food as a food picker, emulsifier, thickener, and foam booster.
Glucose is the raw material in the fermentation of xanthan gum by the bacteria Xanthomonas campestris.
Features and advantages of gum xanthan as an additive:
- Does not affect the color of the added material even though
- In high concentrations
- Soluble in hot water and cold water
- Increase the viscosity of the solution At a large temperature range, viscosity
- Fixed xanthan gum solution.
- Dissolved and stable in acidic and alkaline conditions
- Stable and suitable for solutions with high salt content
- Not easily degraded by enzymes
- Has good wetting properties
- Maintaining food stability in freezing/melting conditions
- Effective emulsion stabilizing agent.
Characteristics of xanthan gum
- Soluble in cold water
- The viscosity is very stable at various pH and temperature
- Polysaccharides resistant to enzymatic degradation
- Shows appropriate interactions with galactomannans guar gum, locust bean gum (LBG), and glucomannan konjac mannan.
- How to thicken gravy with Xanthan Gum Keto
How to thicken gravy with Xanthan Gum Keto
Xanthan gum is a creamy colored powder that quickly dissolves in hot water or cold water forms a viscous solution.
- ½ tsp xanthan gum
- 1 tbsp hot water
- In a small bowl, put the xanthan gum and hot water. Whisk until the mixture is soft.
- Then pour the dough into a saucepan, simmer over low heat for 5 minutes. Stir until well combined.
- Then add the mixture of both xanthan gum and water to the sauce. Until it reaches the viscosity you want.
- After that, strain the sauce to remove the clump left behind.
- Boil back for 7 minutes before serving.
- Avoid pastries of dried xanthan gum into the sauce, as it will cause clots.