Better Dispersion - Fewer Lumps - Quicker Hydration

One of the most frustrating issues for manufacturers is dispersing and hydrating powdered gum in a production environment. many gums tend to lump when added to water and the lumps delay hydration. This causes longer batch times and creates rework due to viscosity and rheology issues.

Over the years a number of techniques have been introduced to make gum dispersion less challenging. While these advances were an improvement over the current practices, they still left room for innovation.

For this reason, TIC Gums developed FASTir® technology, which created gums that disperse without lumping and hydrate quickly. Imagine better dispersion with:

• No special equipment
• No dry blending step
• No slurries

Manufactured using patent pending process, FASTir technology makes using gums quicker and easier than ever possible before. FASTir Gums are manufactured using a new physical process that does not change the label declaration of the gum or the finished food.

Introducing FASTir® Xanthan EC from TIC Gums

Among the gums used in the food industry, xanthan gum is the source of many dispersion and hydration issues; that's why TIC Gums decided to make FASTir Xanthan EC the first gum commercialized using the new FASTir process.

Want to see the difference FASTir Xanthan  EC can make in your plant? Call our technical service hotline at 800.899.3953 or click to request a sample of FASTir® Xanthan EC.