Description
A modified-handling format of Xanthan Gum optimized for rapid cold-water hydration without lumping. Same chemistry as standard Xanthan Gum (catalog id 7502); the differentiator is particle morphology and surface treatment that prevents the agglomeration that causes lumping in standard powder.
White to cream-colored free-flowing powder with engineered particle morphology. Disperses cleanly in cold water without prior dispersion in oil, alcohol, or sugar carriers.
We supply food-grade Instant Xanthan Gum from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Instant 80-mesh (the workhorse for instant beverages), Fine Instant 200-mesh (for premium dispersion in clear applications), and pre-blended Instant Xanthan-with-Guar systems for direct dry-blend use.
Bulk and reduced-MOQ shipments. Batch-level COA covering viscosity, hydration time, pH, particle size, heavy metals, and microbiology.
Introduction
This SKU is the rapid-hydration format of Xanthan Gum, distinct from standard Xanthan (catalog id 7502) by particle engineering rather than chemistry. The active polysaccharide is identical; the differentiator is post-fermentation processing that produces particles with surfaces optimized for fast water uptake.
Production starts identically to standard Xanthan Gum: submerged aerobic fermentation of Xanthomonas campestris on glucose feedstock. After fermentation and alcohol precipitation, the polymer is processed through a controlled wetting and drying cycle that produces particles with porous surface morphology, allowing water to penetrate the particle interior in seconds rather than the minutes required for standard Xanthan.
Regulatory status is identical to standard Xanthan Gum (E415 in the EU, GRAS in the U.S., listed in BP/USP/EP/JP pharmacopoeias, JECFA-approved without ADI limit).
The molecule's functional behavior in finished products is identical to standard Xanthan once fully hydrated. The differentiator is hydration kinetics: standard Xanthan requires 5 to 15 minutes of mixing for full viscosity development, while Instant Xanthan reaches full viscosity in 30 to 60 seconds.
Strategic positioning serves applications where consumer or end-user mixing time is constrained: instant beverages reconstituted by the consumer, dry-mix sauces prepared at point of service, and pharmaceutical dry-blend suspensions reconstituted by patients or caregivers. Cost is meaningfully higher than standard Xanthan, limiting use to applications where the rapid-hydration advantage justifies the price premium.
Where it is used
- Instant beverage powders and dry-blend drink mixes requiring rapid cold-water hydration
- Salad dressing and sauce dry-blend mixes for foodservice and retail
- Gluten-free baking mixes where in-package consumer mixing requires rapid hydration
- Sports nutrition and meal-replacement powders
- Instant gravy and dry sauce mixes
- Pharmaceutical dry-blend suspensions and reconstitution formulations
- Instant pet-food gravies and dry-mix wet-food bases
- Cosmetic and personal-care dry-mix products
- Specialty foodservice applications including molecular cuisine and on-demand thickening
Technical data
| Item | Specification |
|---|---|
| Appearance | White to cream-colored free-flowing powder |
| Viscosity (1% in 1% KCl) | 1200 to 1600 cP |
| Hydration time (cold water) | ≤ 60 seconds |
| pH (1% solution) | 6.0 to 8.0 |
| Loss on drying | ≤ 13.0% |
| Ash | ≤ 16.0% |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Particle size | ≥ 92% through 80 mesh |
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