Xanthan gum, which is produced through fermentation of Xanthomonas Campestris, is one of the most versatile hydrocolloids used in the food industry. It is the thickener of choice in numerous applications like mayonnaises, dressings, sauces, soups, beverages, baking, etc.
Therefore, Danisco introduces a new highly efficient GRINDSTED Xanthan gum product range targeted toward, and optimized for, specific food applications.
“Current Xanthan gum available on the market is specified by the 1% KCl viscosity even if it does not correlate at all to its main functionalities in food such as suspension, mouthfeel and synergies with guar and LBG for example. Danisco’s new GRINDSTED Xanthan gum product range is obtained through a patented technology and delivers a breakthrough for the industry. Thanks to a specific quality control, key functionalities are linked to a defined application and are part of the product specification,” says Eric Goron, Xanthan product manager from Danisco’s Enablers Division. “The results are an insurance of more constant performance at substantially higher efficiencies, leading to lower dosages and cost savings opportunities.”
The new GRINDSTED Xanthan gum product range is divided into five different food categories by end application usage: SAV for savory applications like mayonnaises, dressings, vinaigrettes, soups and sauces, BEV for beverages, BAK for baking, DAI for dairy desserts and drinks and finally MAS for miscellaneous applications such as meat and processed cheese. In each application category, different grades are available depending on customers’ additional requirements for hydration and dispersion.
The new product range fulfills the international food regulation as laid down by the European Union, Federal Communications Commission, Food and Agriculture Organization of the United Nations/WHO project, Joint FAO/WHO Expert Committee on Food Additives, and more. Furthermore, product labeling is exactly the same as current Xanthan gums available on the market.
Danisco's Grindsted Xanthan gum delivers breakthrough for dairy
November 5, 2009