New formulation of Xanthan gum prepared using a combination of extrusion and heat followed by milling. The formulation disperses in water in just a few seconds and gives a higher viscosity than non-processed xanthan.

This article describes the utility of our xanthan formulation:

Currently available xanthan gum preparations are very difficult to work with because, on mixing with water, the material becomes a ‘sticky mess’. Attaining high concentrations of xanthan gum in solution is therefore problematic.

Academics at the University of Nottingham have developed a novel extrusion protocol which enables xanthan gum to be easily dispersed in solution such that relatively concentrated xanthan solutions can be made very easily without any specialised equipment.

The formulated xanthan disperses in water in just a few seconds even with just gentle hand-mixing and gives a much higher viscosity than non-processed xanthan.

The ease with which our formulated xanthan can be handled should open up a number of new uses for xanthan gum as well as providing current users of xanthan gum an alternative user-friendly product.

Xanthan gum is used extensively in the food industry to dramatically increase the viscosity of solutions and other gum materials. Use of our novel preparation of xanthan gum in foods and medicines would make preparation of such materials much easier.

Publication numbers:

WO/2006/065136
WATER-DISPERSIBLE XANTHAN GUM CONTAINING COMPOSITION

WO/2006/064173
WATER-DISPERSIBLE XANTHAN GUM CONTAINING COMPOSITION

A company engaged in drug (or food) formulations either for direct licensing and/or for collaborative research. This could include spin-outs and start-ups in the pharma field, more established companies or large pharma.