Fluid Gels - Why not Xanthan Gum?

In the Modernist Recipes Forum
Hi, I've bought this book just this afternoon and I am reading on the topic of fluid gels. However in regards to hot fluid gels, I'm wondering why isn't xanthan gum listed as one of the gelling agents for fluid gels, instead agar powder is the only ingredient for hot gels? Beginner modenist chef btw :)
By Jeremy Teo on Thursday, April 17, 2014 at 05:38 PM


2 Replies So Far

Hi Jeremey, that's a good question. While xanthan gum can make thick, hot sauces I don't believe they are truly fluid gels. Xanthan gum also begins to get a strange mouth-feel (really feels like snot) so you usually don't want to use enough to get it that thick, where agar works well at higher quantities.

There are many other ingredients you can use to make fluid gels though. Gelatin, carrageenan, and egg yolk are all good in cold fluid gels and gellan, agar (sometimes with some xanthan gum) and egg yolk can all make hot gels.

I hope that helps clarify some. Thanks and happy cooking!
By Jason Logsdon on Friday, April 18, 2014 at 01:41 PM
Thanks for the reply Jason.
By Jeremy Teo on Friday, April 18, 2014 at 02:19 PM


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