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Speaking of spherification is talk of Xanthan Gum (E-415), or Xanthan, because according commented few days ago when we proposed our next challenge, we need to achieve esferificar gelled texture, slightly creamy.

The use of this product in the kitchen is new but apparently it dates back to the 60's when the Northern Regional Research Center of the United States developed the first useful producing strain (NRRL B1459) in a systematic investigation of polysaccharides to industrial use, which among others are seeking new applications of corn and from which you can get Xanthan by fermentation of sugar, which can be obtained from corn starch by the bacterium Xanthomonas campestris.

Besides being able to apply for its gelling power spherification not forget that it is permitted to provide a higher density fluid without altering or transparency, or color or taste of the liquid products, so their applications can be very different. Moreover, given the peculiar characteristics of its structure can be dissolved easily in hot and cold, and their viscosity does not depend excessively on the pH of the liquid, nor influence the high concentration of salts, so you can get an idea of ​​the amount of liquids which can be applied.

Other applications can use to thicken the sauces, coulis, soups, ice cream, mayonnaise false, syrups, liquids of different densities combine making suspensions, etc.. Addition of thickening can also inhibit retrogradation and syneresis of other gels, stabilizing foam and slowing the growth of ice crystals.

For application must dissolve in hot or cold about 10 grams of the product in a liter of liquid or semi-liquid gel ye and beat by hand or with a whisk, until thickened.

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Given the current sensitivity in the use of additives and in order to give all the information you comment that in several studies have shown that this additive is not toxic and does not inhibit growth, and that in some preparations can find it in proportions up to 50 grams per liter. However, the Ministry of Health has established as the maximum use of 10 grams per liter, as published in the review of Royal Decree 142/2002 (from February 1, 2002) in April of this year.

In liquid or semiliquid acids (eg milk) must bear in mind that these have at least 80 percent water and fat grade nu exceeds 20 percent. Curiosity is also applicable to liquid aerated.

If you are interested in trying it and want to find you can buy individually or within a few kits such as Textures Sosa (where the product is called Gelespessa) marketed by Cocineros.info or of Textures El Bulli Ferran Adria that makes available in line of textures and, among others, markets Vincon ( see specifications ).

We soon will surprise you with some preparation.