Case Study: Agglomerated Xanthan Gum in a Fat-Free Salad Dressing

agglomerated xanthan

The hydrophilic nature of xanthan gum results in rapid solubility in water yet also makes the powder prone to forming lumps (“fish eyes”) in the production tank. Once formed, these undispersed clumps of material are time consuming and difficult to remove.

To help alleviate this challenge, manufacturers have incorporated various dispersion techniques into their production processes, including the creation of oil slurries with xanthan gum and/or dry blending with other raw materials. These techniques, however, result in slower production times, adding additional manufacturing complexity and cost.

Agglomeratd xanthan gum like Pre-Hydrated® Ticaxan® Rapid-3 and FASTir® Xanthan EC hydrated more quickly than either the xanthan gum slurry or the xanthan powder. In a production environment, rapid viscosity development enables faster throughput in batching processes.

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