Xanthan gum is food thickener for sauces, ice creams, etc. and is a gluten-free binding agent and emulsifier. For cocktails, a small portion can be used with Methylcellulose to create vegan egg white substitute.

Mix 2% methylcellulose with water (by weight) with .2% xanthan gum to assist thickening.

20g Methylcellulose
2g xanthan gum
1000ml water