Xanthan Gum from Pastry Star is a fine, off white to light tan powder that controls water and builds viscosity. Whisked into a liquid, it turns a thin sauce into one that coats the back of a spoon and holds a slow, glossy drip, and it does so without adding any flavor of its own.

As a thickener and stabilizer, it keeps fruit sauces and coulis from weeping on the plate, holds emulsions together, and gives batters and fillings a smooth, even body that resists separating. A small amount goes a long way, and because the powder is neutral in taste, it disappears into the finished dessert and lets the fruit, cream, or chocolate carry the flavor.