While all powdered gums tend to form lumps when added to water, some gums are more troublesome than others. Among the most difficult are the more popular: gum arabic, cellulose gum, and xanthan gum. These gums are prone to lumping because their hygroscopic nature means they more readily attract and hold water molecules.

Timing is everything

When dissolving any gum in water, keep in mind that the most important time for the gum is the first three minutes after addition or production. Giving the gum five to ten minutes to hydrate makes a dramatic difference in the level of gum needed and in the functional properties it exhibits. This is because gums must reach 50% hydration before they are "self-sufficient." The addition of other ingredients like salts and acids before this point may slow or prevent full hydration.

Four additional ways to prevent lumps from forming

1. Switch to an agglomerated gum: In most cases, switching to an agglomerated gum like Ingredion's PRE-HYDRATED^® or FASTIR^® agglomerated gum solutions may be the easiest solution. These gums undergo special processing that expands the particle and creates interstices, or crevices, for the water to flow through. PRE-HYDRATED^® gums are then dried to retain this expanded structure.
2. Disperse gum into a vortex: If you are using a high-shear mixer, slowly sift or sprinkle the gum into the vortex of liquid.
3. Blend gum with other dry ingredients: Add one part gum to at least ten parts sugar or other dry ingredients in your existing formula; mix well and sprinkle to rapidly mixing water. Beware that other ingredients such as salts, acids or too much sugar can interfere with the gums' ability to hydrate and reduce efficacy.
4. Slurry the gum with oil: Mix one part gum in five parts of your organic solvent (soybean oil, propylene glycol, etc.). This coats the gum particles and prevents them from lumping when added to your production tank. Keep in mind that you'll have to wait for your water-based ingredients to wash off the oil before the gum can hydrate.