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Xanthan gum (polysaccharide gum) (CAS: 11138-66-2), produced by fermentation of carbohydrates by bacteria, is a natural substance. E415 (European food additive identifier) has multi-functionalities as a stabiliser and emulsifier used in a range of foods, personal care products, and industrial applications by suppliers of xanthan gum. Xanthan gum has a characteristic shear-thinning property, which means it thins out when mixed or poured but thickens again when still. 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 for end-use food applications by xanthan gum producers. The additive, made using the bacterium ‘Xanthomonas campestris’ by xanthan gum manufacturers, is approved for human consumption by JECFA, FDS, EFSA and FAO. WHO recognised it as safe food. Also called polysaccharide gum by xanthan gum distributors. We are one of the leading, trusted xanthan gum suppliers worldwide with reliable lead time and global supply capability.
Xanthan gum (polysaccharide gum) (CAS: 11138-66-2), produced by fermentation of carbohydrates by bacteria, is a natural substance. E415 (European food additive identifier) has multi-functionalities as a stabiliser and emulsifier used in a range of foods, personal care products, and industrial applications by suppliers of xanthan gum. Xanthan gum has a characteristic shear-thinning property, which means it thins out when mixed or poured but thickens again when still. 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 for end-use food applications by xanthan gum producers. The additive, ...
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
24/25
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