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Xanthan Gum Ratio Calculator

Use with immersion blender at 0.3–0.7% to thicken without masking flavor.

Inputs
Compute precision sous-vide times, yield loss, and molecular gastronomy ratios down to 0.1 g.
35 mm
62 °C
16%
0.5%
Results
Chicken breast · Xanthan gum

Sous-vide cook time

Time to reach core (min)23.3 min
Sous-vide cook time58 min
Time to pasteurize (min)35 min
Raw weight (kg)2 kg
Final yield (kg)1.68 kg

Hydrocolloid

Standard ratio0.5%
Hydrocolloid required (g)2.5 g

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FAQ

Which sous-vide temperature minimizes yield loss for Xanthan Gum Ratio Calculator?

Below 60°C the muscle proteins (myosin, actin) denature gradually, retaining moisture. Yield loss grows from ~8% at 54°C to ~22% at 65°C on lean cuts. Target medium-rare or lower for tender cuts like tenderloin and ribeye to maximize yield.

How long until the core reaches the target temperature?

This calculator uses Baldwin's heat-diffusion estimate: 36–48 seconds per millimeter of thickness for slab-shaped proteins. For pork, chicken and egg, FDA 7-log pasteurization minutes are added on top of the core-reach time.

What is the standard hydrocolloid ratio for molecular gastronomy?

Xanthan gum 0.3–0.7%, sodium alginate 0.5%, agar agar 1.0%, methylcellulose 1.5% — all by weight of the base liquid. The calculator outputs grams in 0.1 g resolution, ready for professional kitchen scales.