I have to say, I LOVE my mat. Don't know how I would live without it. Almost more useful is the video showing usage. Kathy makes everything she does look so easy. I have just tried the Swiss Buttercream. Fantastic. I would love to know where you can get the point and shoot thermometer with no probe. I may be going on my Christmas list!
It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
Guar gum is used in the preparation of multiple food products,thickening of dairy products such as milk and yogurt, the lubrication and binding of meat, and the improvement of the texture and shelf life of baked goods it is eight times stronger than cornstarch.It's also a common ingredient in gluten-free and vegan recipes .Guar gum is typically used in foods such as ice cream, smoothies, puddings and soups because of its water-absorbing properties.One of the most common uses of guar gum is the stabilizing of salad dressing, sauces and condiments.