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FASTir® Xanthan EC is a food grade xanthan gum that undergoes a patent pending agglomeration process that makes the product disperse readily in water even under low shear. It dissolves and thickens more quickly than both standard agglomerated xanthan or powdered xanthan.

Description

  • Category
    Xanthan Gum, suspension, stabilization, relish, salad dressings, sauces, pulp suspension in beverages
  • Usage Level
  • Soluble
    Cold Water Soluble
  • Kosher
    Kosher
  • All Natural
    Yes
  • GMO Status
    NGMO
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  • Usage Level
    Features
    Application
  • 0.05-0.35%
    Stabilizes emulsions and suspends particulates by increasing viscosity; provides cling
    Dressings & Sauces, Marinade
  • 0.05-0.35%
    Stabilizes emulsions and suspends particulates by increasing viscosity; provides cling; ideal for a wide range of pH systems
    Dressings & Sauces, Salad Dressings
  • 0.10-0.50%
    Thickens and suspends particles with excellent pH tolerance; improved version of agglomerated gum; easily dispersible with quick hydration;
    Dressings & Sauces, Cocktail, Horseradish, Tartar
  • 0.10-0.30%
    Suspends particles in across pH ranges and improves mouthfeel; improved version of agglomerated gum; easily dispersible with quick hydration
    Beverages, Still
  • 0.05-0.35%
    Thickens and suspends spices with excellent pH tolerance; improved version of agglomerated gum; easily dispersible with quick hydration; eco
    Dressings & Sauces, Pourable Dressings
  • 0.10-0.50%
    Thickens and suspends with excellent pH tolerance; improved version of agglomerated gum; easily dispersible with quick hydration; economical
    Dressings & Sauces, BBQ Sauce
  • 0.1-0.3%
    Acts as a thickener for liquid centers of gum; shorter texture; easily dispersable with quick hydration; economical
    Historical Solutions
  • 0.10-0.30%
    Suspends pulp in high acid conditions and provides mouthfeel; improved version of agglomerated gum; easily dispersible with quick hydration
    Beverages, Citrus Pulp
  • 0.05-0.35%
    Aids in emulsion stability by increasing viscosity; enhances texture in reduced-fat systems
    Dressings & Sauces, Mayonnaise-type Dressing
  • 0.05-0.35%
    Stabilizes emulsions and suspends particulates by increasing viscosity; provides cling; ideal for a wide range of pH systems
    Dressings & Sauces, Sauces--Cold-Fill
  • 0.10-0.30% of the finished beverage
    Increases viscosity and reduces astringency in fortified instant beverages
    Beverages, Instant Drinks