The company launched its new application-specific line of xanthan gums in November 2009, called SAV for savoury applications (soups, sauces, dressings etc); BAK for baking; DAI for dairy; BEV for beverages; and MAS for miscellaneous applications like meat and processed cheese.
However Eric Goron, product manager, told FoodNavigator.com that the initial launch only covered the opaque xanthan gum, which is not suitable for use in clear products. Where transparency was required, manufacturers have had to use standard transparent forms of the thickener that are on the market, which are graded according to viscosity.
Danisco’s line, on the other hand, is said to provide better performance in the target application, higher suspension, better interaction with other hydrocolloids like locust bean gum and guar.
Goron said the bottom line is lower dosage resulting in cost savings for users.
The company is retaining the same nomenclature as for the opaque versions: SAV Clear for savoury applications like soups, sauces, dressings, BEV for beverages; and MAS for miscellaneous applications like water jellies where the higher synergy with LBG means less of both can be used.
Different grades are also offered within each application category, depending on a customers’ needs for hydration and dispersal.
Xanthan gum, a polysaccharide, is produced by fermentation of corn sugar using the Xanthomonas Campestris bacteria. It is renowned as a particularly versatile thickener for use in a wide range of food products.
Danisco’s original Grinsted xanthan gum line was two years in development. Goron said the transparent versions are made using “another process”.
Euromonitor International calculated the global market for xanthan gum was 68,289.5 tonnes in 2008. In absolute terms this represents growth of 14.1 per cent overall since 2003.