Danisco Launches Transparent Versions of GRINDSTED Xanthan Gum

As line extension to the high performance GRINDSTED Xanthan gum, the new Clear grades follow the same principles and show the same characteristics combined with high transparency for applications such as dressings and beverages where clarity is needed.

25 Nov 2010 --- Following the launch of the new highly efficient GRINDSTED Xanthan gum one year ago, Danisco enlarges its range and introduces the corresponding transparent versions targeted towards, and optimised for, specific food applications.

Following the launch of the new highly efficient GRINDSTED Xanthan gum one year ago, Danisco enlarges its range and introduces the corresponding transparent versions targeted towards, and optimised for, specific food applications.

“As line extension to the high performance GRINDSTED Xanthan gum, the new Clear grades follow the same principles and show the same characteristics combined with high transparency for applications such as dressings and beverages where clarity is needed,” says Xanthan Product Manager Eric Goron from Danisco’s Enablers Division. “The higher functionalities of the new range such as suspension and synergies with guar and LBG have been preserved. Products are likewise specified and dedicated to a defined application,” he adds. “Results are an insurance of more constant performance at substantially higher efficiencies, leading to lower dosages and cost savings opportunities.”

“The market has reacted positively to our new high performance range. Adding the transparent types means filling in the gap and offering a complete range of highly efficient Xanthan gums to the industry,” concludes Eric Goron.

Based on the same nomenclature, the line extension is divided into three different food categories by end application usage: SAV Clear for savoury applications like dressings, vinaigrettes, soups and sauces, BEV Clear for beverages and finally MAS Clear for miscellaneous applications such as water jelly where the higher synergy with LBG allows significant dosage reduction of both hydrocolloids. In each application category, different grades are available depending on the customers’ additional requirements for hydration and dispersion.

The new product range fulfils the international food regulations as laid down by the EU, FCC, FAO/WHO, JECFA, etc. and the product labelling is the same as for the current xanthan gums.

Danisco already offers the industry’s widest range of highly functional hydrocolloids including pectin, xanthan gum, carrageenan, alginate, cellulose gum, microcrystalline cellulose (MCC), locust bean gum, guar gum as well as customised solutions/blends of hydrocolloids, emulsifiers, enzymes etc.