How to use Xanthan gum to thicken Hot Sauce? (3 advantages)

In this brief guide, we will answer the question, “How to use Xanthan gum to thicken Hot Sauce?”. We will explore different attributes of xanthan gum and discuss the quantity of gum that you need to add to your hot sauce.

How to use Xanthan gum to thicken Hot Sauce?

Xanthan gum needs to be added to the sauce while you are blending. Just sprinkle on top and blend for a while. Do not add the gum to a stationary liquid or in bulk. For the best result, let the gum hydrate before adding it to the sauce.

You need between 0.1 -0.3 % of Xanthan gum for a thin sauce.

For your thick sauces, you will need between 0.3 -1 % of it.

The higher the quantity of gum you add to your sauce, the thicker it will be.

What are the main attributes of Xanthan gum?

You may prefer to use xanthan gum to thicken your hot sauce because it works better than corn starch.

However, xanthan gum is not easily accessible; nor as easy to use as corn starch.

Xanthan gum is very stubborn when it comes to dissolving in water. It tends to form clumps and is harder to handle than any other thickener.

Xanthan gum is a very effective thickener; it only comes down to how you use it. It will not be difficult to use once you get the hang of it. 

Also, you need to avoid adding too much Xanthan gum as it is a powerful thickener. Adding too much could ruin your hot sauce.

Xanthan gum is used as a gluten-free alternative to flour. Ingredients in sauces and baked goods are bound together, which is why xanthan gum works so well.

Xanthan gum; is needed in minute quantities due to its strong effect. Xanthan gum has potassium and sodium and makes a terrific gelling agent, emulsifier, and thickener.

Xanthan gum is a weak gel but highly viscous. The shear-thinning effect makes xanthan gum easy to pour. The sauce will appear as a thick motion-resistant fluid, but it flows easily.

The best part about xanthan gum is that you do not need to heat for it to work. Therefore, xanthan gum is the best option if your sauce is heat sensitive.

Heating or using acid is not needed for xanthan gum. It gels soon after being added.

Some people recommend that you stir in xanthan gum before you add milk or a dairy-based ingredient. It will produce a creamy and rich mouthfeel.

Even if you do not add cream, butter, or eggs, mixing xanthan gum to the oil instead will help you attain a similar texture to your sauce.

How is Xanthan Gum produced?

Xanthan gum; is produced as a result of adding a strain of bacteria to a food grain.

To produce xanthan gum, corn, soy, wheat, or cabbage are fermented. Bacteria called Xanthomonas Campestris; are added, which starts the fermentation process. 

The bacteria metabolize the sugars that are naturally present and convert them to a complex sugar polymer.

Alcohol is used to isolate the microbial polysaccharide from the slurry. 

The xanthan gum is dried and is prepared as a powder. Then finally supplied as a commercial thicker. 

What are the benefits of using Xanthan gum as a thickener in hot sauce?

Most store-bought sauces have xanthan gum as a thickener because it is tasteless, acts as a thickener and a stabilizer, and does not need heat.

Some hot sauces, those which have lots of salt and water added to them, need stabilizers. In such an instance, manufacturers need food hydrocolloids to let the sauce reach the desired consistency.

Also, sauces have low pH. The acidic environment of sauce makes Xanthan gum the best option due to its ability to stand low pH.

 Specific instructions on how to add xanthan gum to a hot sauce:

If you make a lightly thickened sauce, you need 1/8 teaspoon per cup of the hot sauce you are making.

If you are making a heavily thickened sauce, you need 1/4 teaspoon per cup of the hot sauce you are making.

Xanthan gum needs to be at least 50 percent hydrated before it is added to the sauce. 

Use an immersion blender to get rid of all the clumps or a beater. Substitute with a manual whisk and stir continuously to avoid the formation of clumps. 

Let the gum sit in water for 5-10 minutes before you introduce it to your sauce.

The xanthan gum will make your sauce thick in 15-20 seconds. Keep your sauce in an airtight container to retain the best quality.

In this brief guide, we answered the question, “How to use Xanthan gum to thicken Hot Sauce?”. We explored different attributes of xanthan gum and discussed the quantity of gum that you need to add to your hot sauce.


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