Hello!
I’m looking for an alternative to xanthan gum in my water-based sauce (aw around 50%) to increase its viscosity. Currently, due to limitations with my equipment, I find that using xanthan gum initially thickens the sauce effectively, but after 24 hours, I notice it separates and doesn’t stay well-integrated. Could you recommend a stabilizer or thickening agent that would maintain a smooth, homogeneous texture over time?
Ufuk Ayyıldız reply
postedstarch is better. xtanhan may cause some ait bubbles.
Nice_KHY reply
postedthank you. I already used starch, but the taste not what I want because It feel starchy.
Ufuk Ayyıldız reply
postedDo you cook or heat it to activate of starch hydrocolloid properties?
Also heating or cooking may help to remove unwanted taste and smell.
Nice_KHY reply
postedYes the sauce heated but in short time.
Food R&D Emeritus reply
postedViscosity increase use guar gum in combination with xanthan gum
high Viscosity sodium.CMC with xanthan is good also