Hey all. Tried making a pomegranate mousse today using solely xanthan and it didn't quite come out the way I was expecting. It extruded from the whipped cream canister looking like a mousse then immediately bubbles were noticeable. i tried at concentrations of 0.2% and 0.4% and use 2 charges, shaking between charges before I dispensed. Would the addition of gelatin create a more mousse-like texture or would it just be a matter of upping the xanthan concentration even more? Thanks!