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 baking, dressings, sauces, soups etc. Danisco introduces a new highly efficient Grindsted xanthan gum product range targeted towards, and optimised 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. In Danisco’s new range, thanks to a specific quality control, key functionalities are linked to a defined application, and are part of the product specification,”

 says xanthan product manager Eric Goron from Danisco’s Enablers Division.

The range is divided into five different food categories by end application usage. In each application category, different grades are available depending on customers’ additional requirements for hydration and dispersion.