Frustrated by "fish eyes"?
Are You Struggling to Remove Lumps Caused by Xanthan Gum?
Xanthan gum is used to build viscosity, suspend particulates, provide emulsion stability and enhance texture in many products, from sauces and dressings to beverages. Due to xanthan gum's rapid water solubility, the powder is prone to forming fish eyes during production. These undispersed clumps of material are time consuming and difficult to remove. In addition, since xanthan gum is a fine powder, it also causes dusting which poses safety concerns and clean up challenges.
Extra Steps May Alleviate Some Issues But at What Cost?
To alleviate these difficulties, manufacturers have applied a number of dispersion techniques to their production processes, including oil slurries and dry blending. Although these techniques have proven to be somewhat effective, they are grossly inefficient, resulting in batch rework, slower production times, and additional manufacturing complexity and cost.
Optimized Agglomerated Xanthan Streamlines Production
Pre-Hydrated® Ticaxan® Rapid-3 and FASTir® Xanthan EC are designed to increase production capacity by eliminating oil slurries, dry blending and their corresponding deficiencies.
Flip through our new Slideshare presentation on agglomerated xanthan to learn how Pre-Hydrated® Ticaxan® Rapid-3 and FASTir® Xanthan EC speed up dispersion and reduce wasted product caused by dusting and insufficient hydration.
See? Pre-Hydrated® Ticaxan® Rapid-3 and FASTir® Xanthan EC can help you tackle fish eyes by increasing production efficiency through rapid hydration all while reducing dusting. Now that you've seen how it's done, call the Gum Gurus® at (800) 899-3953 or click here to download the Technically Speaking white paper on agglomerated xanthan.