Xanthan Gum (E415) – Premium Food Additive & Industrial Hydrocolloid

Other Names: Gum Xanthan, Corn Sugar Gum

EC / List Number: 234-394-2

CAS Number: 11138-66-2

Xanthan gum is a natural, high molecular weight polysaccharide produced by fermentation with the bacterium Xanthomonas campestris.

 

Xanthan Gum is recognized for its exceptional thickening, stabilizing, and rheological properties, xanthan gum is widely used across food, pharmaceutical, cosmetic, and industrial applications.

 

Key Features & Benefits of Food Grade E415, Xanthan Gum

 

High Efficiency: Provides high viscosity at low concentrations.

Wide pH & Temperature Range: Stable from pH 2–12 and temperatures -18°C to 120°C.

Freeze-Thaw Stability: Excellent resistance to repeated freezing and thawing.

Non-Toxic & Safe: FDA and EFSA approved for food use.

Compatible: Works with all commercial thickeners, stabilizers, and hydrocolloids.

Low Caloric Value: Effective thickening at minimal usage.

 

 

 

Food Industry Applications

 

Xanthan gum is a versatile additive enhancing texture, stability, and shelf life of various food products:

Thickening & Stabilizing:

Salad dressings, sauces, gravies

Dairy products, desserts, ice creams

Low-calorie foods, beverages, ready-to-drink products

 

Specialized Applications of Xanthan Gum:

Gluten-free products – replaces gluten for optimal texture and binding

Reduced-fat and reduced-carb recipes – forms gels, improves cohesiveness

Egg substitutes – thickens egg whites, replacing fat and emulsifiers

 

Other Functions of E415 Xanthan Gum in Food:

Mouthfeel improver

Suspension agent for spices and solids

Emulsion stabilizer in oil-in-water systems

 

 

Industrial & Cosmetic Uses

Cosmetics: Toothpastes, lotions, shampoos, water gels, and emulsions.

Pharmaceuticals: Tablets, gels, suspensions.

Industrial: Paints, coatings, polishes, cleaning products, ceramics, and oil drilling fluids.

Construction: Increases viscosity in concrete and prevents washout underwater.

How Xanthan Gum Works

Chemically, xanthan gum is a branched polysaccharide with a β-1,4-glucose backbone and trisaccharide side chains containing mannose and glucuronic acid. Its pseudoplastic (shear-thinning) behavior allows liquids to flow under force but remain thick at rest, providing superior stability and texture.

 

Key Functions of Food Grade Xantham Gum E415:

Thickener, stabilizer, suspending agent, tablet binder, bodying agent

Maintains viscosity across temperature, pH, and ionic changes

Compatible with other hydrocolloids for synergistic effects

 

Production Process

Fermentation: Simple sugars like glucose or sucrose are fermented by Xanthomonas campestris.

Exopolysaccharide Formation: The bacteria secrete xanthan gum into the medium.

Purification & Drying: The polysaccharide is precipitated, centrifuged, dried, milled, and sieved.

Optional Modification: Chemical modifications improve thermal stability, viscosity, or compatibility for specific applications.

 

 

Physical & Chemical Properties

Property Specification

Physical Form Powder

Color Cream

Odor Yeast-like

Taste Neutral

Molecular Weight 933.748 g·mol−1

pH (1% solution) 6.0–8.0

Viscosity (1%) 1200–1600 cps

Solubility Soluble in hot & cold water

Moisture Content 10–13%

Storage Cool, dry, sealed container

Dosage & Usage

Typical usage in food: 0.01% – 1%

Adjust concentration depending on product type and desired viscosity.

Maximum permitted levels (EU & FDA regulated) vary by product category.

 

Health & Safety

Nontoxic, passes through the digestive system without absorption

EFSA confirms safety for infants and children at reported concentrations

May help regulate blood sugar by slowing absorption

Approved by FDA, EFSA, and other global food authorities

Comparison with Other Hydrocolloids

Hydrocolloid Key Feature Food Applications

Xanthan Gum Highly shear-thinning, stable at wide pH & temperature Sauces, gravies, beverages, desserts, toppings

Guar Gum Less soluble in high sugar/salt, less heat-resistant Dairy products, baked goods

Locust Bean Gum Insoluble in cold water Ice cream, puddings, fruit juices

CMC / MC / HPMC Sensitive to pH and electrolytes Salad dressings, batters, beverages

Gum Arabic Low viscosity Soft drinks, fruit juices

 

Why Choose Xanthan Gum?

Xanthan gum stands out for its exceptional versatility, stability, and efficiency. It is preferred in formulations requiring:

High-quality texture and mouthfeel

Extended shelf-life and product stability

Heat and pH tolerance

Low concentration effectiveness

Whether for food, cosmetics, pharmaceuticals, or industrial applications, xanthan gum is a premium additive that ensures product consistency, quality, and performance.

Contact Ataman Kimya today to source high-quality E415 xanthan gum and optimize your formulations for superior results across industries.