FASTir Xanthan DisperseAlong with Ogawa & Company, Ltd., TIC Gums will demonstrate FASTir Xanthan EC to food and beverage manufacturers at the 18th ifia JAPAN 2013 Conference at the “Tokyo International Exhibition Center Tokyo Big Sight.” TIC Gums will exhibit as part of the Ogawa & Company Ltd. booth. TIC Gums business in Asia and commitment to the region continues to grow.
FASTir Xanthan EC offers consistent quality with better ease of use for salad dressings, sauces, beverages, and similar applications where traditional xanthan gum is used. Made with proprietary technology available only from TIC Gums, FASTir Xanthan EC hydrates up to 85% more quickly and disperses more completely than all but the most expensive, western sourced xanthan gum products. The benefit to manufacturers is less re-work and reduced batch times without any added investment for capital equipment or additional staff.
With FASTir Xanthan EC, food and beverage companies in Asia will be able to better to manage texture and stability. Managing moisture in food is important to delivering the preferred texture, quality, and shelf stability of sauces, dressings and gravies.
The usefulness of FASTir Xanthan EC eliminates many of the challenges associated with xanthan, while maintaining product quality. When other grades of xanthan gum are used, amounts of unblended gum have to be screened and/or physically removed from process batches because they will not dissolve. Adding to the challenge is the need for xanthan to later be added back to the process, replacing the un-dissolved amounts that were removed earlier. This drives up raw material costs and adds time to the manufacturing process. Further, FASTir Xanthan EC does not require any extra processing steps like the preparation of oil based slurries. Instead, FASTir Xanthan EC can be added directly to the tank without pre-treatment.
While percentage overruns will vary by location and use, the better blending capability of FASTir Xanthan EC provides value for manufacturers in the form of lower ingredient costs, and time lost.
