Xanthan gum is a very fine powder that is slightly yellow.
Xanthan gum is an extracellular polysaccharide that has stability in a wide range of pH levels and temperatures. Simply put, it is a thickening agent. It is important to disperse xanthan gum to get proper hydration and to avoid clumping. Xanthan gum will form clumps if dumped into water or a solution without using a dispersion method. This causes lack of thickening elsewhere in the sauce and overall less function of the xanthan gum.
Oil
Mixing xanthan gum with oil better disperses the tiny particles of gum in the water or solution before they hydrate. Oil does not hydrate xanthan gum, and it acts as a medium to disperse the gum in the water. Use equal portions of oil and xanthan gum and mix it vigorously with a whisk. Any type of oil works. Mix the xanthan and oil; then add the mixture to the water solution while stirring.
Sugar
Simply stir equal parts of the xanthan gum in with the sugar to mix. Mix the xanthan gum and sugar thoroughly prior to adding it to the water solution. Slowly add them to the water while mixing. This will help the xanthan gum particles disperse evenly. The sugar helps to separate and break up the xanthan gum particles so that they do not clump together in the water. Mix the water solution for at least five minutes after adding the sugar and xanthan mixture to allow for full hydration of the xanthan gum.
Starch
Starch mixed with xanthan gum will allow it to disperse easily. If the recipe does not call for sugar, use starch as an alternative. Add starch and xanthan gum when heating a liquid, because most starches require cooking to activate them as a thickener. Nearly any level viscosity and sauce texture are possible when starch and xanthan gum are used together, based on the amounts of each used.
Dispersion Funnel
A dispersion funnel will evenly distribute the xanthan gum particles if oil, sugar and starch are not in the recipe. Use a high-speed mixer in combination with the dispersion funnel to create a vortex in the water solution. The funnel should not reach the top of the water solution, so the xanthan does not stick to the funnel and clump at the point of entry. Make sure the funnel is dry before adding the xanthan gum. The vortex created by the high-speed mixer will pull the xanthan to the bottom of the mixer and force the xanthan particles to disperse. Using an eductor in conjunction with the dispersion funnel will get the best performance out of the process tanks. Eductors help to circulate the solution while it is being pumped out.
Other Dispersion Methods
A few less common ingredients that xanthan can be mixed with are stock paste, glycol, and alcohol, however these are much more difficult and time sensitive than the more common methods mentioned above. To mix xanthan with stock paste sprinkle the xanthan over a least twice as much stock paste, and press it in to the paste. It is also important to add xanthan gum prior to adding salt to the solution. so they do not fight for hydration from the water. Adding xanthan after adding salt will decrease the functionality of the xanthan gum.
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