Homemade "frappachino" tip

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iVillage Member
Registered: 03-30-2003
Homemade "frappachino" tip
3
Sun, 05-18-2008 - 7:34pm

I may have stumbled on a key to a good consistency for a homemade frappachino type drink - xanthum gum.  I bought some as an alternative thickener but then did some reading.  They use it to give a creamy consistency to ice cream so I figured I would throw it into my frappachino.  Well, it totally does the binding trick so that it does not separate.  It is just nice and creamy!!  I get the Bob's Red Mill brand and you can find it in the health food store (like a whole foods type place) or maybe even a GNC (just a hunch they might have it).  If your regular store has a big Bob's section they may have it there too.


So to make I add to my blender:


Ice


coffee (instant espresso or normal espresso)


a little vanilla


Milk (either all milk or milk + water)


1/2 tsp xanthum gum


You can also add cocoa powder.


 


 


 

iVillage Member
Registered: 04-01-2004
Sun, 05-18-2008 - 7:51pm
What else do you use xanthum gum for?
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Registered: 03-30-2003
Sun, 05-18-2008 - 9:46pm

You can use it to thicken sauces (but don't use too much or you get a more slimy consistency rather than creamy), probably thicken non-fat milk to increase viscosity and mouth feel, emulsify dressings (to make a "creamy" dressing).


Check out the wikipedia link:


http://en.wikipedia.org/wiki/Xantham_gum


It has some interesting characteristics.

Avatar for domino1
iVillage Member
Registered: 03-30-2003
Sun, 05-18-2008 - 9:50pm

Found this which is kind of what I explained:


"Salad dressing is the application that first comes to mind when you mention xanthan gum, because it’s frequently used to thicken the dressing and suspend spices and other particulates,” says Bowman. Depending on the formulation, 0.1% to 0.5% results in a salad dressing that balances easy pourability and good cling.


Baked goods tend to require a low use level, approximately 0.02% to 0.10%, according to Stuchell, “because blends of ingredients are usually used, and products can become too gummy if the use level is high.” In beverages, often less than 0.10% xanthan is required, or else the mouthfeel becomes too thick.


“In most foods, using too much xanthan gum results in unacceptable flow behavior— gloppy or stringy,” and a mouthfeel that’s too slippery or slick, Stuchell warns. However, the right level is priceless for just about any application that requires smooth body and viscosity, freeze/thaw and emulsion stability, and syneresis control.