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5

An agar gel sets as it cools, like almost every other thermoreversible gel - including those made from gelatin, carrageenan, and various types of gellan and pectin. One of the properties of almost any gel is that the gelling agent needs to be dispersed and then dissolved in the solution, otherwise you'd never be able to mix it - you'd just instantly get a ...


3

The viscosity of a xanthan solution is virtually unaffected by temperatures from freezing point to boiling point of pure water and it hydrates rapidly in cold water. You don't need to let it sit on its own and the temperature doesn't matter. The viscosity of a xanthan solution lowers when whisking or stirring, a process known as shear thinning. When you ...


2

It depends on how you are using it. Most likely, as the other users suggest, you must heat it when combining with other ingredients so they bond together via the heat, and your recipe will set into a gel by chilling the mixture. For instance, if you are creating a silky gel topping - less firm (example: raspberry foam topped Prosecco), it is also best to use ...


2

Besides the points made by derivative and Michael, I noticed that it helps to mix the xanthan gum first with some other dry powder and to hydrate it by mixing it at very high speeds. When I use it in a salad dressing I mix well some sugar (5 times by weight) with the xanthan before pouring it into the food processor. The sugar separates the xanthan grains ...


2

Are you measuring your xanthan gum accurately, with a scale that goes down at least to tenths of a gram? The practical range of application is about 0.05% to 0.8% of the weight of the liquid. Much above that and it will be very snotty and unpleasant. You've got to measure it quite precisely if you want reproducible results. If you need a scale for modernist ...


1

I've been making a lot of room temp gelatins lately; not gummybears, something else with a bit lower gelatin concentration. The secret ingredient seems to be time. The first day, things are pretty jiggly, but even when hermetically sealed, things get tougher and tougher over a course of about three to four days. I expect it's some colloid maturation process ...



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