Dear Stefan,

Please follow the link below. This paper includes information about concentrations of xanthan gum that are used in the food industry (Table 3). I used to prepare 0.5% solutions of xanthan gum from Xanthomonas campestrs purchased from Sigma Aldrich and even though it took some time to dissolve it, it was manageable. I wouldn't recommend higher concentrations than that.

http://www.sciencedirect.com/science/article/pii/S0260877411001816

Hi Stefan,

Jungbunzlauer offers Xanthan FED (easily dispersable) for these purposes. It's an agglomerated xanthan. Essentially selection of the xanthan type depends on your mixing equipment.

regards

Gerd

Dear Stefan,

Please follow the link below. This paper includes information about concentrations of xanthan gum that are used in the food industry (Table 3). I used to prepare 0.5% solutions of xanthan gum from Xanthomonas campestrs purchased from Sigma Aldrich and even though it took some time to dissolve it, it was manageable. I wouldn't recommend higher concentrations than that.

http://www.sciencedirect.com/science/article/pii/S0260877411001816

Hi!

The staff at TIC gums are very helpful and send samlpes, which (in my experience) most companies don't when you use the "contact option" on their web page. You may contact Amanda  or ask the "gum guru" (see below).

Amanda Hoffman

Technical Service Representative

TIC Gums

(410) 273-7300 (410) 273-7300 ext. 3488

[email protected]

www.ticgums.com

dissolve slowly by stirring. use oil or glycerin to dissolve it

Hi Stefan,

Through my experience working with xanthan gum, i would use a carrier such as castor sugar when dissolving it in beverage as thickener/stabiliser (food application). 

I used Xanthan gum (E 415) as a commercial product, as a stabilizer for fruit juices and soft drinks. If you have the ability to manufacture products using sugar, it's easier. Can first make a dry mixture of sugar (in the ratio 1: 4), then prepare 4% aqueous solution of Xsantana with water  temperature of 40-50 degrees Celsius. After that solution add to the mixture of ingredients, prepared for the products manufacturing, and acidity regulate at the end.

If you do not have the ability to use sugar, prepare a 2% aqueous solution of Xsanthan, with intensive stirring, pouring the required amount of Xsanthan gradually in warm water (temperature of 40-50 degrees Celsius). Solution stirring until the mass becomes homogeneous, and then add in water which has been prepared for making products, homogenize, then add the remaining ingredients with stirring. Acidic ingredients finally add.

dissolve xanthan in little water make into a slurry then add it will solve your problem

Hi,

I have worked with Xanthan sourced from HiMedia laboratories and the things that definitely do not work are: adding Xanthan to water (since it is added in small doses about 1-2% to a large volume of water, constant stirring for a very long time helps the gum dissolve), using a homogenizer to dissolve the gum in water (this causes the solution to foam).

However what does help is adding water to Xanthan and stirring (adding very small amounts of water with continuous stirring). Xanthan is cold soluble , you don't need to heat the water.

Xanthan can also be added to oil/glycerin to dissolve the Xanthan. What this step does is help disperse the Xanthan particles so that when a water phase is added (preferably around 40-50 C) just a light mix is required to dissolve the Xanthan.

Hope this helps.