I'm sorry to post this in a new thread, but the other day I read a post that someone made about using some xanthan gum to thicken their morning smoothie. I believe it was a chocolate drink/spinach smoothie, though I'm 100% sure.
I was wondering... How much xanthan gum do you use, and how well does it set up in something that's not heated?
I have been using xanthan gum in soups and gravies and sauces for a long time to stay away from corn starch and flour, but those are heated and it sets up as it boils (at least I think it always has). I know the amount used is very tiny... I use about 1/4 tsp or less per cup of hot liquid... so I'm very curious about mixing it with something cold.
Your right.. 1/4 tsp is what I have used in my protein shakes made with water. It helps give it a better texture like a smoothie or an RTD protein drink. Very smooth.
I use 1/4 tsp Xantham Gum in my smoothies, blended with ice. It's never failed for me. I don't think heat has anything to do with it. It doesn't really thicken, it makes things smoother -- it's a "mouth feel" thing. It may thicken a bit, but I make my smoothies with ice, so they're pretty thick on their own.
I have found that it helps to blend the Xantham Gum into whatever other powder you're blending in... Just give it a toss with a spoon. Somehow, if all the xantham is on top when I put the lid on my blender cup, I end up with a bit of clumping, and it stickes to the blender parts. If it's mixed in with the other powder, it doesn't. It's great! Makes a big difference in ice-blended drinks.
Xanthan is a 0/0/0 when used correctly. It takes such a smallll amount, you needn't worry. If you use too much, it turns into a snotty, gloopy mess. When used right, no more than 1/4 tsp per cup of liquid, it makes a nice smooth sauce/gravy.
I just wanted to know if it really worked on thickening up cold drinks, because I love the flavor of EAS but it's thin and watery, and I think mentally, the thicker shakes make me feel fuller.
Thanks for the tip! I wasn't aware that I could use xanthan gum as a thickener for shakes or soups. I have used it in gluten free baking in the past, but didn't think of this. I too will retrieve my container of xantham gum from the back of the upper cupboard.
I just made a breakfast smoothie with an IP vanilla RTD (I was trying to figure out how to use these up because I don't like them) some instant coffee, a couple packets of Splenda, and 6 ice cubes in my Ninja...with the 1/4 tsp xanthan. Really fixed my texture problem!
I just made a breakfast smoothie with an IP vanilla RTD (I was trying to figure out how to use these up because I don't like them) some instant coffee, a couple packets of Splenda, and 6 ice cubes in my Ninja...with the 1/4 tsp xanthan. Really fixed my texture problem!
Good to know. I'm looking forward to testing it out on a chocolate protein powder that is too watery for my taste. Sounds like 1/4 tsp xanthan may be just the ticket.
24/02/13: I've now used 1/4 tsp in both a vanilla protein shake yesterday, and today as a home-made tomato protein soup thickener. It works perfectly. The shake was cold with ice, and the soup was hot - so it obviously works well in both cold and hot. Thx again for this tip.
Last edited by evepet; 02-24-2013 at 03:43 PM.
Reason: Added something
It's actually 0/0/0 up to a Tbsp - one Tbsp of Xanthan Gum has 8g carbs but also 8g dietary fiber - for 0g NET carbs. But you need such a small amount to do the job it is really incidental
Where is xantham gum usually located? I've checked both the baking aisle and the spice aisle (I figured it was worth a shot!) in 2local supermarkets and couldn't find it. I also checked a store that sells Bob's Red Mill products, because I saw online that they make it, and they didn't have it either.