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.

 

Comparing the hydration rates of various grades of xanthan gum

The Gum Gurus® studied the differences in initial hydration rates between various forms of xanthan gum in fat free Italian salad dressing:

  • Xanthan gum (powder)
  • Xanthan gum in an oil slurry
  • Pre-Hydrated® Ticaxan® Rapid-3
  • FASTir® Xanthan EC

Pre-Hydrated® Ticaxan® Rapid-3 and FASTir® Xanthan EC, agglomerated xanthan gum products, 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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