210S

210S

SKU:

1552-50

Special blend of gum arabic and xanthan
Enhances long-term stabilization of dressings, beverages, foams, frozen desserts, and more
Provides suspension, increase viscosity, control ice crystal formation, and stabilization of foams and emulsions
Cold water soluble
*Commercial sizing requires a 1-2 day processing time and is not eligible for same day shipping*

Returns: 30 days refund. 180 days exchanges & store credit (view details).

Description

210 S is a blend of natural gums that stabilize and thicken foods. It imparts a creamy mouthfeel and improves freeze-thaw characteristics. It is stable at low pH and is capable of withstanding retort conditions and homogenization.

Emulsions (Cold Buttered Rum) recipe by Dave Arnold:

You can make delicious cocktails that incorporate fats by taking advantage of emulsions. Here we discuss the science behind emulsifiers like gum arabic to make a butter syrup for a "cold buttered rum" cocktail.

Equipment

210 S
Digital scale
Hand blender
Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, muddler)
Angled measuring jigger

Butter Syrup

200 grams water
150 grams melted unsalted butter
200 grams granulated sugar
3 grams 210 S
10 allspice berries, crushed

Heat the water and infuse allspice berries for 5 minutes at a simmer, then strain out the allspice
Hydrate the 210 S in the allspice water using the hand blender
Add the melted butter and blend until smooth
Add the sugar and blend until smooth
Store outside the fridge until needed

Cold Buttered Rum

2oz (60ml) spiced rum
Fat oz (1 1/8oz, 33.75ml) of butter syrup
1/2oz (15ml) freshly strained lime juice

Combine all ingredients in a shaker
Add ice and shake for about 15 seconds
Double strain into a chilled old-fashioned glass

Other Details

Dietary Attributes:

Plant-Based, Gluten-Free, Kosher (OU), Keto-friendly

Ingredient List:

Gum Arabic, Xanthan Gum

Allergen(s):

None

Documentation:

Spec/SDS/COA/Misc