Xanthan Gum is a versatile cold water soluble thickener which also forms synergistic elastic gels when heated with other hydrocolloids. This rapid viscosity development does present a challenge when using Xanthan Gum to avoid the formation of lumps. A wide range of powder particle sizes and agglomerated forms are available allowing for effective use with a variety of food production mixing equipment. The thickening functionality of Xanthan Gum is used in instant mixes (bakery, beverages, desserts, gravies, dressings). Because Xanthan Gum is tolerant of high salt and low pH, it is used in minimally-processed shelf-stable foods (sauces and salad dressings). Although it exhibits shear thinning, there is viscosity recovery once the product is at rest. Xanthan Gum also exhibits high process tolerance to temperature and shear. It is one of few thickening hydrocolloids that is used in retort processed foods. Synergistic thickening blends of xanthan and other hydrocolloids (Guar, Cellulose Gum) are used in refrigerated and frozen foods (spreads, sauces and dressings). Gelling synergies with Xanthan Gum (with Tara Gum, Locust Bean Gum, Konjac Gum, Carrageenan, Agar) are used in desserts (gels, fillings, gelatin replacers), alternative dairy products, vegan meat alternatives and gluten-free bakery products. Xanthan Gum is available in standard, 100% organic and TrueGum® grades.