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>>[music] >>NICOLL: Hello again and welcome to the Texture
Innovation Center here in White Marsh, MD. I’m Harold Nicoll and this is my colleague
Maureen Akins. And we’re here for the latest edition of Does This Have Gum in It? Now Maureen,
when I was at the store I picked up a bottle of this salad dressing and immediately I wondered,
“Does this have gum in it?”
>>AKINS: Of course it does. >>NICOLL: OK so tell me about the gums that
are in different kinds of salad dressings.
>>AKINS: Sure. Very commonly in the salad dressing industry we have some old standbys
and xanthan certainly tops the list as one of the most important hydrocolloids that are
found in salad dressings. Other salad dressing ingredients could be propylene glycol alginate
which is an emulsifier, gum Arabic which is certainly an emulsifier, our patented product
Saladizer Max is also an excellent emulsifier and then you’ll even find guar gum used
as a thickening agent in salad dressing type applications.
>>NICOLL: And what’s the idea in an application like this one? Why do we need emulsifiers?
What do they do?
>>AKINS: So this is a special example. Anytime you have a separating dressing you want it
to separate in the bottle but in your manufacturing process you actually need it to be one continuous
unit so that when it fills into the bottle you get exactly the same amount of spices
and oils in each bottle.
>>NICOLL: And these materials that you talked about—xanthan and propylene glycol alginate
those are emulsifiers. Tell us what’s an emulsifier?
>>AKINS: Sure. So an emulsifier by definition is a surface active agent or something that
contains a hydrophilic group and a hydrophobic group. Meaning that we have something that
loves oil and something that loves water and you have something in the middle that can
hold those two things together in a continuous system and not separate.
>>NICOLL: So we could say, in all fairness, that with the right types of ingredients and
emulsifiers, oil and water will mix.
>>AKINS: That is correct.
>>NICOLL: Now Maureen, I know we have a new product that is used in salad dressings, gravies,
sauces. Tell us about that.
>>AKINS: We have a fantastic new product called FASTir Xanthan EC. It is one of the most important
hydrocolloids that you can use in salad dressing. Xanthan is very commonly used throughout the
salad dressing industry but one of its pitfalls is actually getting it into solution. It’s
very…it’s very prone to lumping and what we did was we actually developed a brand new
process. It’s a patented pending technology that actually allows us to disperse this much
more readily in solution and allows you to hydrate your product a lot more quickly. It
gets you on your way done your production.
>>NICOLL: Is it more expensive than the other alternatives?
>>AKINS: Actually that’s one of the other great parts about FASTir Xanthan. We’ve
actually developed it so that it’s very cost conscious and in the end saves you tremendous
amounts of production time which we know is very expensive.
>>NICOLL: Now the types of things that go into this new product, this FASTir that you
mentioned, are they the same or are they similar to what’s typically used? Tell us about
that.
>>AKINS: So for the process that we use it’s still just straight xanthan gum. There’s
no difference in that. We have sourced it from Chinese material which actually makes
it very economical in cost. And then all of the magic behind the product actually comes
through our patent pending technology, our processing of the product.
>>NICOLL: Now for people who want to try this out, can they? Can they call and get a sample?
>>AKINS: Absolutely. You can call us on our 800 technical hot line. You can certainly
go on our website and request a sample online. And you can certainly contact your sales representative
directly. They’d be more than happy to send you a sample.
>>NICOLL: So FASTIR xanthan gum, like Maureen says, you can call us about that. Here’s
the number right here or you can visit the web site and download our new brochure on
FASTIR xanthan gum. Be sure and come back again next time for another edition of Does
This Have Gum in It?