Xanthan gum

[alexw]

I've been giving some thought to an air bubble free xanthan based sauce.

I haven't tried it, but I believe that if you sprinkle the xanthan onto the liquid and stir it gently once, you should then be able to refrigerate it overnight to completely hydrate.  The next day, in theory, you should be able to gently incorporate the hydrated portion with the rest of the liquid.

One other thing I figured out in my xanthan adventures- Once hydrated it has a very short shelf life.  I tried making a thick xanthan unflavored 'base' in advance and after about 4 days I had red fuzz growing on it.

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sounds interesting, look forward to hearing if it works, I blend my xanthan into the perre juice and the air disperses quickly, we then vac it in portions and freeze it, there is no loss of stability and we produce 8-10 litres at a time and it holds in the freezer for a month with no noticeable deterioration. it then has the consistency of a jus lie with no trapped air.

Alex.