Xanthan Gum Food Grade
Food Grade Xanthan Gum(E415)is a high-performance,non-toxic polysaccharide produced through the aerobic fermentation of carbohydrates by the Xanthomonas campestris bacterium.Approved globally as a safe food additive(GRAS by FDA,EFSA,and FAO/WHO),it appears as a white to cream-colored,free-flowing powder.
Core Properties
Exceptional Thickening:Creates high viscosity solutions at very low concentrations(0.1%–1.0%).
Pseudoplasticity(Shear-Thinning):Viscosity decreases under agitation(stirring/pouring)and instantly recovers at rest,ensuring easy pouring while maintaining stability.
Stability:Highly stable across a wide pH range(1–13),temperatures(-18°C to 80°C),and high salt concentrations.
Solubility:Readily dissolves in both cold and hot water to form a uniform,viscous solution.
Synergy:Forms strong,elastic gels when combined with other gums like Locust Bean Gum or Guar Gum.
Primary Functions in Food
Thickener&Stabilizer:Prevents ingredient separation in sauces,dressings,and dairy products.
Suspending Agent:Keeps solid particles(e.g.,pulp,spices)evenly distributed in beverages and soups.
Emulsifier:Maintains oil-water mixtures stable in creams and sauces.
Texture Modifier:Improves volume,elasticity,and shelf-life in bread and cakes;critical for gluten-free baking to mimic gluten's structure.
Crystallization Inhibitor:Prevents large ice crystal formation in ice cream for a smoother texture.
Applications
Bakery:Gluten-free products,cakes,pastries.
Dairy:Ice cream,yogurt,milk drinks,creamers.
Condiments:Salad dressings,ketchup,sauces,gravies.
Beverages:Fruit juices,syrups,nutritional drinks.
Processed Foods:Canned goods,jams,jellies,meat products.
Safety&Compliance
Safety:Non-toxic,non-allergenic,and not absorbed by the body;acts as a soluble fiber.
Regulatory Status:Approved worldwide with no specified ADI(Acceptable Daily Intake).
Certifications:Typically available with Kosher,Halal,and Non-GMO certifications.
