Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip
I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a similar consistency either to flan/egg custard or to Walden Farms marshmallow dip, if it's even possible. I'm looking for something that jiggles some but also holds its shape some, and you can scoop spoonfulls of it fairly easily.
3/4 tsp gluc:1/4 tsp xanthan:1 cup liquid gave something that jiggled and held its shape, but was very what I'd call "gummy", and trying to eat it was more like tearing off pieces with the spoon than scooping them; it was pretty elastic. It also formed sort of globs that were kinda separate but kinda attached. I suspect that a better ratio would use less xanthan gum and/or more glucomannan, but I don't really know where to start.
1 tsp gluc:1/32 tsp xanthan:1 cup liquid is good for warm [chocolate] pudding, I've found.
3/4 tsp gluc:no xanthan:1 cup liquid seems to be good for cold puddings that can be poured(don't hold their shape).
If anyone knows what a good starting point for a ratio of these ingredients per amount liquid, I would greatly appreciate the advice.
Pictures about "Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip"
How do you mix xanthan gum?
Fluids thickened with Liquid Xanthan Gum have a tendency to thin at higher velocities and thicken at lowers velocities. It is stable at low temperature almost -20'C which can use in coldest area with good flowability.Is there a liquid xanthan gum?
Xanthan gum forms a gel structure in water which is shear thinning and may be used in combination with other rheology modifiers, particularly Guar gum as the two combine to give greatly increased effects. Find out more about Xanthan gum in Chemical applications.What happens when you mix xanthan gum with water?
Add the xanthan gum to half the liquid, such as water or milk, that you would normally use. Combine the two ingredients in a mixing bowl. The gum dissolves in any type of liquid, whether acidic or basic, hot or cold.Xanthan Gum - how to thicken liquid products
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: cottonbro, Yaseminmsl, Karolina Grabowska, Pixabay