Processed

High Viscosity

A tier

High-viscosity xanthan is fermented and recovered to sit at the top of the food specification band, so a smaller pinch suspends spices, cocoa, or fruit pulp. Frozen desserts, thick sauces, and some gluten-free doughs buy it to hit target body without loading more gum solids that can taste slimy. The powder looks like any other xanthan; the difference shows in the Brookfield number and in how long a spoon-trail hangs. Dispersion is slightly more demanding because the grains want to gel at the surface before the core wets. High shear or a sugar premix is not optional. Do not stack it on top of a standard-viscosity dose "for luck"—you will overshoot into stringiness. Synergy with guar is even more dramatic at this grade; start low.