The fermentation of carbohydrates by bacteria produces xanthan gum (polysaccharide gum) (CAS: 11138-66-2), a natural substance. E415 (European food additive identifier) for xanthan gum which has multi-functionalities as a stabiliser and emulsifier used in a range of foods, personal care products, and industrial applications. Xanthan gum has a characteristic shear-thinning property, which means it thins out when mixed or poured but thickens again when still. This makes it effective at low concentrations and gives it stability over different temperatures and pH levels. Xanthan gum is universally used in salad dressings to keep oil and vinegar mixed, in gluten-free baking to provide structure, and in sauces to improve texture. The additive made of using the bacterium Xanthomonas campestris, is approved for consumption and comes as a fine, off-white powder that mixes with both hot and cold liquids. We are the leading, trusted Xanthan gum supplier worldwide and in the United States, with reliable lead times and global supply capability.
The fermentation of carbohydrates by bacteria produces xanthan gum (polysaccharide gum) (CAS: 11138-66-2), a natural substance. E415 (European food additive identifier) for xanthan gum which has multi-functionalities as a stabiliser and emulsifier used in a range of foods, personal care products, and industrial applications. Xanthan gum has a characteristic shear-thinning property, which means it thins out when mixed or poured but thickens again when still. This makes it effective at low concentrations and gives it stability over different temperatures and pH levels. Xanthan gum is universally used in salad dressings to keep oil and vinegar mixed, in gluten-free baking to provide structure, and in sauces to improve texture. The additive made of using the bacterium Xanthomonas campestris, is approved for consumption and comes as a fine, off-white powder that mixes with both hot and cold liquids. We are the leading, trusted Xanthan gum supplier worldwide and in the United States, with reliable lead times and global supply capability.
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Food & Nutrition
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Food Ingredients
Thickeners & Stabilizers
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Chemical Properties & Specifications
None required for food-grade applications, but an exclamation mark (GHS07) may be used for industrial grades, particularly for dust
P264, P280, P305+P351+P338
Increases the viscosity of a liquid without substantially changing its other properties. Used to control the texture of liquids in food, cosmetics, and industrial formulations.
Prevents or reduces phase separation in a product, such as preventing oil and water from separating in salad dressings or controlling ice crystal formation in frozen desserts.
Additive helps immiscible liquids, such as oil and water, mix together and form a stable emulsion. Preferred extensively in dressings, lotions, and other blended products.
In low-fat foods, xanthan gum can mimic the texture and mouthfeel of fat, enhancing the sensory experience without adding calories
Prevents solid particles from settling in a liquid, keeping suspensions uniform. Common in paints, pharmaceuticals, and agricultural applications.
In tableting or baked goods, hold ingredients together to improve structure and prevent crumbling.
Controls and optimizes the flow properties of a fluid, from paints and coatings to oil drilling fluid
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