Xanthan Gum (E415)

Xanthan Gum additive is a biopolymer with viscous, flexible, solidifying properties that plays an important role in gum application industries such as food industry, pharmaceutical industry, cosmetics industry, petroleum industry and many other industries. other industry.

This is an extracellular polysaccharide, produced from Xanthomonas campestris species, which is a typical pathogenic bacteria on cruciferous plants, pepper.

International number

Xanthan gum has an international number of E415

Production

Xanthan gum is a versatile hydrocolloid, derived from fermentation. It is approved for use in food worldwide. Xanthan gum’s versatility comes from its ability to thicken under a variety of environmental conditions. So this additive helps to solve formulation challenges depending on need.

Xanthan gum has the ability to provide excellent stability in emulsions. All of which makes it the ideal thickener for beverages, condiments and sauces – while providing a great taste and refreshing sensation.

Application of xanthan gum

Xanthan plays an important role in industries where thickeners are applied such as food industry, pharmaceutical industry, cosmetic industry, oil industry and many others. Specifically:

Use as a thickener, thickener for starch products, fresh cream powder, bread flour, noodle flour, noodles, noodles.
Xanthan gum has the advantages of high viscosity, strong bonding and good water retention. Withstands high salinity, should be used thickener, suspending agent, anti-deposition in fish sauce, soy sauce, beverage, fruit juice…
Used as a thickener for applications requiring a thick texture such as chili sauces, sauces, fruit syrups, fruit jams, etc.

Dosage

Sauce: 0,05-0,25% hydrocolloid

Mayonnaise: 0,1-0,4%

Products containing xanthan gum

Chili sauce

Fish sauce

Beverage

Besides Xanthan additive (E415), Ingreda also provides other thickening, stabilizing and gelling additives such as Gellan, Carrageenan, Guar, Arabic. See more at Thickeners.