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Try using mallow root. It is where the confection got its name, and is the very ingredient that has been superseded by gelatin.


In my experiments with pureed blueberries as a photosensitizer in optical detectors, I've experienced that the pectin tends to leave the top fluid phase when centrifuged a lot. 4000G, for 60 minutes, has done the trick - at least I don't experience gelling of my samples. Admittedly, it's of somewhat limited usefulness, but you never know.


To thicken a liquid with xanthan gum, first disperse it in another powder, use small amounts, and once in the liquid, mix well. Whenever I use it in sweet dishes I disperse it in sugar (at a 10 to 1 ratio), and for savory dishes, in starch or salt. Xanthan is slow to mix, so I always do it with a food processor or blender. Small amounts means one part in ...

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