Defy gravity by giving flavors a suspended twist. Be sure to check out our recipes to put these two techniques into practice.
The additive involved in the thickening & suspension processes is:
• xanthan gum
Thickening is not a new or spectacular culinary technique, but some thickening agents borrowed from the food processing industry are increasingly used in creative cuisine to add a slight touch of extravagance to dishes and cocktails! Without a doubt, xanthan gum is an additive that is becoming increasingly popular.
Due to its ability to replicate a creamy texture, xanthan gum is often used as a fat replacement in preparations. This creaminess is created by the bonds that join between the gum molecules, which form a network that traps air in the liquid preparation.
This same property is also used in molecular mixology whereby xanthan gum is added to cocktails to create a suspension effect. You can thus “suspend” fruit, herbs, or flavor caviar in a liquid.