Molecular Gastronomy can be a daunting topic for even the most well versed and experienced chef. Luckily for all of the curious do-it-yourselfers out there, Molecule-R has created a line of products and tools that make all of the most wonderful properties of Kitchen Chemistry completely available to you in your own kitchen. Xanthan gum is a thickening agent, produced as a by-product of the fermentation process. It is used throughout the food industry to hold all sorts of concoctions together. With Xanthan gum, you could make super thick milkshakes, without ice cream, or salad dressings that will never separate. It creates an unctuous mouth feel, and allows you to create rich and creamy sauces without the added fat of copious amounts of cream and butter. Xanthan gum is also used in gluten free cooking; when combined with a combination of alternative starches, it supplies the smooth springy texture that this bread is often lacking in.
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