Comparing xanthan gum hydration after a lot change in beverages

At the same addition rate, a beverage made with a new lot may start thin and thicken on standing. Review powder addition, hydration and measurement together before attributing the difference to the lot.

Retain the current lot and prepare four samples

Use water from the same batch and one beverage base to prepare four samples of equal mass. Test each lot using the usual production addition method and a predispersion method approved by the formulation team. Hold the xanthan gum dose, liquid temperature and mixing conditions constant. If a dry carrier is used for preblending, keep final ingredient composition the same in every sample.

Xanthan gum agglomerates can be wet on the surface and dry inside. The dry particles may continue hydrating during storage and change the viscosity reading. The equipment manufacturer’s report discusses predispersion; verify the procedure in the actual beverage.Read Silverson’s xanthan gum hydration guidance

Record hydration observations separately from viscosity

Sample at agreed points after mixing, resting and storage. Note lumps, deposits on the vessel wall, undispersed powder and foam. Use the same instrument, spindle, speed, temperature, rest time and reading time. Record results at different speeds separately.

If both lots stabilize after predispersion, review powder addition and mixing on the production line. If the candidate still differs under the same process, request the lot COA, viscosity method and particle-size data. A single trial alone is insufficient grounds for rejecting the lot.

Check two end-use outcomes on the line

First check pumping and filling during processing. Then assess suspension, settling and mouthfeel under expected storage conditions. Use the actual formulation and record homogenization, heating and cooling. Define acceptance separately for the incoming test in the specification and the agreed beverage application test.

Worksheets and related materials

Download the editable trial or purchasing worksheet (TXT)

View xanthan gum specifications and purchasing information　Food ingredients: thickening, gelling and suspension