Gum Guru Blog

Because xanthan gum is an exopolysaccharide from the organism Xanthamonas campestris and is alcohol precipitated to make the finished powdered form – it cannot be manufactured as 100% organic. However, we offer Ticaxan® Xanthan NGMO which can be used in finished products bearing the 95% organic ingredient label. 

download the xanthan origin infographic

Non GMO Project Verified logo

Non-GMO Project Verified Xanthan Available

To help food manufacturers meet the growing consumer demand for clean label ingredients, we also carry three grades of Non-GMO Project Verified Xanthan:

View a full list of all the products in our portfolio of Non-GMO Project Verified ingredients.

To talk with a Gum Guru® about your specific texture and stability needs, call our technical support hotline at +1-800-899-3953 / +1-410-273-7300 or chat online.


Article: Which gums should I use in my organic foods?

Documentation on Organic Compliant Ingredients, Natural Status, and Non-GMO Products

Gum Reference Chart

"Do you have any tips for dispersing xanthan gum without lumping?"

That's a question a salad dressing manufacturer asked when he called our technical support hotline recently and it's a common question in the food industry.

Whether you call them lumps, clumps, or fish-eyes, they've caused many headaches for food manufacturers. The pesky lumps can create obvious problems like clogged filters in production tanks or less obvious problems downstream like inconsistent viscosity in the finished product.

If you are having difficulty with undissolved gum, the solution likely requires making only a few minor changes to the first steps in your production process.


TIC Times newsletter Oct 2018The TIC Times newsletter is your source for the latest news on food texture & stability.

In this issue:

New Non-GMO Project Products Include Single Ingredients, Systems and Organic Certified Options

SupplySide West Preview

Video: Reducing Vanilla Flavoring Use Rates in Your Ice Cream

5 Things to Know about Xanthan

Subscribe to the TIC Times newsletter and we'll deliver it right to your inbox

Keeping Costs in Check Doesn't Have to Mean Sacrificing Flavor, Texture & Stability

Video Transcript

Here at TIC we have a customer that produces vanilla ice cream 261 days per year. They produce 8,500 gallons of ice cream per production day and are looking to cut costs.

Our customer currently uses a guar and locust bean gum blend to enhance texture and stability and a 0.5% vanilla flavor use rate to enhance flavor.

They decided to reach out to our Gum Gurus to learn about cost savings options with hydrocolloids.

We suggested that they could save on production costs by decreasing the vanilla flavor use rate in their ice cream.

Our customer wondered if using less vanilla flavor would negatively affect their ice cream.

We suggested swapping out the standard gum blend for Caragum 200 FF, a proprietary blend that includes a flavorless guar that doesn't conflict with flavor.

With the help of our Gum Gurus, our customer figured out he could reduce his vanilla use and still maintain the same flavor and texture to achieve cost savings. Since reducing their vanilla use rate by 5%, our customer was able to see significant annual savings of up to $266,220 a year thanks to using Caragum 200 FF.

Reducing vanilla flavoring use case study

guide to reducing vanilla flavoring costs