How to make a sauce without affecting the colour and taste of the raw material. Ideal for sweet and savoury recipes such as fluid gels and sauces or for binding creams, purees and bases.
Add the amount of Xanthan. The recommended dosage is 2-4 g/l.
Thanks to its purity, it thickens without affecting the colour and taste of the raw material. It makes liquid preparations thick and shiny, without adding oils and fats.