Alternative Thickeners for Water-Based Sauce Stability

Question

Hello!

I’m looking for an alternative to xanthan gum in my water-based sauce (aw around 50%) to increase its viscosity. Currently, due to limitations with my equipment, I find that using xanthan gum initially thickens the sauce effectively, but after 24 hours, I notice it separates and doesn’t stay well-integrated. Could you recommend a stabilizer or thickening agent that would maintain a smooth, homogeneous texture over time?

Answer 1

starch is better. xtanhan may cause some air bubbles.

Answer 2

thank you. I already used starch, but the taste not what I want because It feel starchy.

Answer 3

Do you cook or heat it to activate of starch hydrocolloid properties?

Also heating or cooking may help to remove unwanted taste and smell.

Answer 4

Yes the sauce heated but in short time.

Answer 5

Viscosity increase use guar gum in combination with xanthan gum

high Viscosity sodium. CMC with xanthan is good also

Alternative Thickeners for Water-Based Sauce Stability

Answers (5)