Food Ingredients · Calculate & Specify
Gum Dosage & Substitution Calculator
This calculator answers one question: how many kilograms of gum does this batch need at the use rate you supply? The use rate must come from your own trial, the grade datasheet or a validated formulation. Nothing on this page tells you that a use rate is technically or legally correct.
Inputs
The use rate is yours. It must come from your own trial, the grade datasheet or a validated formulation.
Kilograms. Litres are equivalent only where density ≈ 1.
Percentage of the batch. This page does not supply this number.
Your own tested ratio. 1.00 assumes equal use rate, which is rarely true.
Your own figure. No Allzone price is implied.
Result
Gum required for this batch
2 kg
2,000 g
Substitute at your equivalence factor
2 kg
2,000 g
This is arithmetic on the numbers you entered. It does not decide whether the use rate is technically appropriate for your formulation, whether it is permitted in your food category, or whether a substitution will match viscosity or texture.
Xanthan gum — watch-outs when you weigh it in
- Cold-water soluble and heat tolerant, including retort in many published systems.
- Tolerant of salt; high salt is normally added after hydration rather than before.
- Gives a slightly 'slimy' or long flow at higher levels — a common sensory complaint in dairy.
- Disperses badly if dropped as powder into still water.
Use this when
- You are scaling a validated laboratory formulation to a production batch.
- You are re-weighing a batch after a batch-size change and want the arithmetic checked.
- You are pricing a substitution and need both quantities on the same basis.
How the output is produced
- Gum quantity = batch quantity × use rate ÷ 100, when the use rate is entered as a percentage of the batch.
- Substitution quantity = gum quantity × equivalence factor, where the factor is YOUR tested ratio — the default of 1.00 assumes equal use rate, which is rarely true.
- Cost per batch = quantity × your entered price. No Allzone price is implied or supplied.
What this page does not determine
- It does NOT determine the use rate. It never validates the number you type in.
- It does not predict viscosity, texture or stability after a substitution.
- It does not state that a use rate is permitted in your food category.
Relevant Allzone products
These are catalogue identities relevant to this decision. A listing here is not a statement that the material is suitable for your product.
- Xanthan GumShear-thinning thickener and suspension stabiliser.
- Guar Gum PowderCold-water galactomannan thickener.
- CMC (Carboxymethyl Cellulose)Anionic cellulose thickener and water binder.
- CarrageenanProtein-reactive gelling and suspension hydrocolloid.
- PectinAcid-tolerant gelling hydrocolloid for fruit and dairy systems.
- Gellan GumVery low-use-level gelling and suspension hydrocolloid.
Where this comes from, and what it cannot tell you
Hydrocolloid manufacturer technical literature (e.g. published xanthan, guar, CMC, carrageenan, alginate, pectin and gellan technical data sheets)
Supports: Functional behaviour: shear thinning, ionic and pH sensitivity, gelling mechanism, synergy pairs, and recommended dispersion practice.
Limitation: Supplier data is grade-specific and measured in defined model systems. It is directional for any other formulation.
Manufacturer documentation · Grade-specific; always read the datasheet of the exact grade purchased.