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CAS NO: 11138-66-2
EC NO: 234-394-2

E415 (XANTHAN GUM) is a polysaccharide with many industrial uses, including as a common food additive. 
E415 (XANTHAN GUM) is an effective thickening agent and stabilizer to prevent ingredients from separating. 
E415 (XANTHAN GUM) can be produced from simple sugars using a fermentation process and derives its name from the species of bacteria used, Xanthomonas campestris.

The viscosity of E415 (XANTHAN GUM) solutions decreases with higher shear rates. 
This is called shear thinning or pseudoplasticity. 
This means that a product subjected to shear, whether from mixing, shaking or chewing will thin. 
When the shear forces are removed, the food will thicken again. 
In salad dressing, the addition of E415 (XANTHAN GUM) makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. 
When it exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.

Amounts used
The greater the ratio of E415 (XANTHAN GUM) added to a liquid, the thicker the liquid will become. An emulsion can be formed with as little as 0.1% (by weight). 
Increasing the amount of gum gives a thicker, more stable emulsion up to 1% E415 (XANTHAN GUM). A teaspoon of E415 (XANTHAN GUM) weighs about 2.5 grams and brings one cup (250 ml) of water to a 1% concentration.

To make a foam, 0.2–0.8% E415 (XANTHAN GUM) is typically used. Larger amounts result in larger bubbles and denser foam. 
Egg white powder (0.2–2.0%) with 0.1–0.4% E415 (XANTHAN GUM) yields bubbles similar to soap bubbles.
E415 (XANTHAN GUM) is a chain of sugar building blocks made by fermenting simple sugars with a specific kind of bacteria. 
E415 (XANTHAN GUM) is sometimes used to make medicine.

E415 (XANTHAN GUM) is used for diabetes, constipation, dry eye, and many other conditions, but there is no good scientific evidence to support most of these uses.

In manufacturing, E415 (XANTHAN GUM) is used as a thickening and stabilizing agent in foods, toothpastes, and medicines.

E415 (XANTHAN GUM) swells in the intestine, which stimulates the intestine to push stool through. 
E415 (XANTHAN GUM) also seems to slow the absorption of sugar from the digestive tract.

E415 (XANTHAN GUM) is a humectant, texture enhance and viscosity builder in food, cosmetics, pharma and other industrial applications.

E415 (XANTHAN GUM) is made from bacteria found on the leaf surfaces of green vegetables, including broccoli, brussels sprouts, cauliflower, cabbage, kale, rutabaga and turnip.
The bacteria are fermented (much like cheese or wine), then dried and ground into powder.

E415 (XANTHAN GUM) is a polysaccharide that can be used as a natural thickening agent. 
E415 (XANTHAN GUM) has the ability to increase the viscosity of liquids.

E415 (XANTHAN GUM) is widely used in the food and pharmaceutical industries as an additive and as an anti-settling agent.
E415 (XANTHAN GUM) is extremely stable over a wide range of pH’s and can also be found in some personal care products such as creams, lotions, and gels.

E415 (XANTHAN GUM) exhibits extraordinary and useful properties, for example, high viscosity at low concentrations, little change in viscosity at varying temperatures, and excellent stability over a wide pH range.
E415 (XANTHAN GUM) also provides good freeze-thaw stability and shows remarkable suspension characteristics.

E415 (XANTHAN GUM) is a high, molecular weight polysaccharide common in food products with process controls and rigorous quality standards throughout production to guarantee consistent, reliable product performance.

• Provides stability
• Improves or modifies textural qualities
• Enhances pouring characteristics and cling

E415 (XANTHAN GUM), 1%, can produce a significant increase in the viscosity of a liquid.

In foods, E415 (XANTHAN GUM) is common in salad dressings and sauces. 
E415 (XANTHAN GUM) helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. 
E415 (XANTHAN GUM) also helps suspend solid particles, such as spices. 
E415 (XANTHAN GUM) helps create the desired texture in many ice creams. 
Toothpaste often contains E415 (XANTHAN GUM) as a binder to keep the product uniform. 
E415 (XANTHAN GUM) also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. 
E415 (XANTHAN GUM) is also a preferred method of thickening liquids for those with swallowing disorders since it does not change the colour or flavour of foods or beverages at typical use levels. 
In gluten-free baking, E415 (XANTHAN GUM) is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. 
In most foods, it is used at concentrations of 0.5% or less. 
E415 (XANTHAN GUM) is used in a wide range of food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, others.

In the oil industry, E415 (XANTHAN GUM) is used in large quantities to thicken drilling mud. These fluids carry the solids cut by the drilling bit to the surface.
E415 (XANTHAN GUM) provides great "low end" rheology. When the circulation stops, the solids remain suspended in the drilling fluid. 
The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. 
E415 (XANTHAN GUM) has been added to concrete poured underwater, to increase its viscosity and prevent washout.

In cosmetics, E415 (XANTHAN GUM) is used to prepare water gels. 
E415 (XANTHAN GUM) is also used in oil-in-water emulsions to enhance droplet coalescence. 
E415 (XANTHAN GUM) is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.

E415 (XANTHAN GUM) is a polysaccharide obtained from the aerobic fermentation of simple sugars by the Xanthomonas campestris bacteria. 
The powder is used as a stabilizer and thickening agent in many food products.

E415 (XANTHAN GUM) stabilizes and thickens foods to provide the right texture and flavor delivery.
E415 (XANTHAN GUM) was first discovered in the early 1960s and was approved for use in foods in 1969.
E415 (XANTHAN GUM) is used in salad dressings, sauces, beverages, dairy products, syrups, toppings, baked goods, confectioneries and candies, breadings, batter, and low fat spreads.
E415 (XANTHAN GUM) provides thickening and suspension. For example, in a salad dressing that contains spices, E415 (XANTHAN GUM) helps to suspend the spices as well as maintain a smooth and consistent texture.
Since E415 (XANTHAN GUM) is similar in structure to fibres, consuming large quantities can have a laxative effect.

Application Areas:
Baked goods and pastry fillings
Ice cream and sherbet
Industrial products
Jams, jellies and sauces
Salad dressings

In baking, it is widely used in gluten-free baked goods as a partial substitute for wheat flour. E415 (XANTHAN GUM) is also used as a:

Texture enhancer
Viscosity builder

E415 (XANTHAN GUM) is a complex exopolysaccharide composed of glucose, mannose and glucuronic acid. E415 (XANTHAN GUM) is predominantly used as a stabilising and thickening agent within many industries including food & beverage, cosmetics and pharmaceutical as well as within industrial applications and many common cleaning agents.

Countries around the world have approved E415 (XANTHAN GUM) as a safe food additive. 
E415 (XANTHAN GUM) is approved for food use globally, including in Canada, Mexico, Brazil, the European Union, China, Japan and Korea. 
E415 (XANTHAN GUM)’s safety has also been reviewed and endorsed by the World Health Organization and Food and Agriculture Organization (WHO/FAO).

E415 (XANTHAN GUM) (E415) is widely used for its thickening and stabilizing effect on emulsions and suspensions.
E415 (XANTHAN GUM) forms a gel structure in water which is shear thinning and may be used in combination with other rheology modifiers, particularly Guar gum as the two combine to give greatly increased effects.

E415 (XANTHAN GUM) can be dispersed into hot or cold liquids, and many grades of gum are available. 
The powder has a strong tendency to form lumps when added to water and a number of dispersion and hydration methods are used to try and overcome this. 
These vary according to the scale of production, other ingredients used, etc.

E415 (XANTHAN GUM) is a popular food additive. 
It’s created by fermenting bacteria, adding alcohol, and drying it to form a powder. 
It’s typically vegan-friendly.

What are the benefits of E415 (XANTHAN GUM)?

E415 (XANTHAN GUM) improves food texture.
E415 (XANTHAN GUM) thickens liquids.
E415 (XANTHAN GUM) might lower blood sugar (in some circumstances).
E415 (XANTHAN GUM) may have laxative effects.

E415 (XANTHAN GUM) is used as a stabiliser, emulsifier, thickener, suspending agent and bodying agent in food applications such as salad dressings, sauces, instant products, desserts, bakery dairy products, and fruit juices as well as in the formation of various low-calorie foods.
Cosmetic and pharmaceutical applications of E415 (XANTHAN GUM) include the use in toothpaste, lotions, shampoos and formulations such as tablets.
Typical industrial applications of E415 (XANTHAN GUM) is use in cleaners, paints, ceramic glazes, inks and oil drilling fluids.

Bacterial Polysaccharide, Corn Sugar Gum, Goma Xantana, Gomme de Sucre de Maïs, Gomme de Xanthane, E415 (GOMME XANTHANE), Polysaccharide Bactérien, Polysaccharide de Type Xanthane, Polysaccharide Xanthane, Xanthan, Xanthomonas campestris.

E415 (XANTHAN GUM) is used as a binder, stabilizer and emulsifier in food products. 
E415 (XANTHAN GUM) is not found in nature and has to be manufactured.
According to the USDA, it's made by taking a type of carbohydrate, such as glucose or sucrose, and fermenting it with bacteria.

Specifically, E415 (XANTHAN GUM) is a polysaccharide and a soluble fibre

Like guar gum, E415 (XANTHAN GUM) is a food additive that’s often used to thicken or stabilize a final product. 
It’s particularly common in gluten-free baked goods since it provides extra elasticity to dough that would otherwise be missing.

E415 (XANTHAN GUM) is the product of a bacterial fermentation process. 
It’s produced when the bacterium Xanthomonas campestris is placed in a growth medium that includes sugars and other nutrients. 
The resulting compound is then purified, dried out, powdered, and sold as a food thickener.

In addition to its common use in gluten-free baked goods, it shows up in the ingredients list for salad dressings, some supplements and medicines, ice cream, yoghurt, pudding, and some sauces.

E415 (XANTHAN GUM) is used in the food industry as a thickener, stabilizer and emulsifier for a number of different foods. 
Its unique ability to hold food together makes it the ideal substitute for gluten in gluten-free baking.

E415 (XANTHAN GUM) is a white to tan coloured powder used in many food products. 
E415 (XANTHAN GUM) is commonly used in condiments such as salad dressings and sauces, jams and fruit fillings to add viscosity and help stabilize the products by preventing ingredients, such as oils, from separating from the mixture. 
E415 (XANTHAN GUM) is also used in ice cream to keep the texture smooth and prevent the formation of ice crystals. 
E415 (XANTHAN GUM) can be used as a gluten replacement as it helps give gluten-free dough a sticky consistency.

How is E415 (XANTHAN GUM) made?

E415 (XANTHAN GUM) is made from the fermentation of carbohydrates (sugars). 
The bacteria strain Xanthomonas campestris is fed with carbohydrate and metabolizes the sugars into a liquid solution. 
The solution is mixed with alcohol (ethanol or isopropanol) which causes the gum to separate from the water. 
The gum is then rinsed, dried and ground.

The carbohydrate used for the E415 (XANTHAN GUM) can be derived from cane sugar, lactose (dairy), corn or wheat. 
In the United States, E415 (XANTHAN GUM) is most often derived from corn because it is a cheap, subsidized crop. 
However, because corn is typically GMO, other types of carbohydrate are used in the USA to make non-GMO E415 (XANTHAN GUM). 
In South America, cane sugar is often used due to the low sugar prices, while in Europe wheat sweeteners are commonly used.

E415 (XANTHAN GUM) is a polysaccharide widely used for its unique ability to control the rheological properties of a wide range of food products. 
E415 (XANTHAN GUM) dissolves readily in hot or cold water, provides uniform brine distribution, is stable in acidic and alkaline solutions and has synergistic interactions with other hydrocolloids such as locust bean gum and guar gum.

E415 (XANTHAN GUM) can be widely used in more than twenty industrail fields, such as food,pharmaceutial, fine chemical, agriculture, oil drilling and explotation and so on.

Properties of E415 (XANTHAN GUM)
High stabilising and suspending properties
High viscosity at low concentration
Soluble in hot and cold water
High pseudoplasticity (shear-thinning)
Excellent freeze/thaw stability
Very resistant to pH variations
Highly resistant to temperature variations
Highly resistant to enzymatic degradation
Very low caloric value
Compatible with all commercial thickeners and stabilisers.

E415 (XANTHAN GUM) is used in cosmetics as an emulsion stabilizer, film-forming agent or binder. 
E415 (XANTHAN GUM) is obtained by the fermentation of carbohydrate (for example glucose) with the bacterium Xanthomonas campestris. 
E415 (XANTHAN GUM) is authorized in Bio.

A 2016 study of the Cosmetic Ingredient Review (CIR) on microbial polysaccharide gums, of which E415 (XANTHAN GUM) is a part, concludes that the ingredient is safe.

E415 (XANTHAN GUM) is a natural gum polysaccharide created through the fermentation of sugar (glucose or sucrose) by Xanthomonas campestris bacteria.
E415 (XANTHAN GUM) produces a large increase in the viscosity of a liquid with the addition of a very small amount of gum.
Generally, 1%, but as little as 0.1% can be used in many applications. 
E415 (XANTHAN GUM) is an excellent natural source thickener for lotions, creams, liquid soap, shower gels, body washes and shampoos.

• Natural source thickener
• High viscosity at low use
• Produces clear gels

E415 (XANTHAN GUM) is a polysaccharide that is widely used as an effective and approved thickening agent and stabilizer for various food products.

Binding: Allows the cohesion of different cosmetic ingredients
Emulsifying: Promotes the formation of intimate mixtures between immiscible liquids by modifying the interfacial tension (water and oil)
Emulsion stabilising: Promotes the emulsification process and improves the stability and shelf life of the emulsion
Gel forming: Gives the consistency of a gel to a liquid preparation
Skin conditioning: Keeps the skin in good condition
Surfactant: Reduces the surface tension of cosmetics and contributes to the even distribution of the product when it is used
Viscosity controlling: Increases or decreases the viscosity of cosmetics

Food Products
E415 (XANTHAN GUM) can improve the texture, consistency, flavour, shelf life and appearance of many foods.

E415 (XANTHAN GUM) also stabilizes foods, helping certain foods withstand different temperatures and pH levels.
Additionally, it prevents foods from separating and allows them to flow smoothly out of their containers.

It’s used frequently in gluten-free cooking since it can provide the elasticity and fluffiness that gluten gives traditional baked goods.

The following are some common foods that contain E415 (XANTHAN GUM):

Salad dressings
Bakery products
Fruit juices
Ice creams
Sauces and gravies
Gluten-free products
Low-fat foods
Personal Care Products
E415 (XANTHAN GUM) is also found in many personal care and beauty products. 
E415 (XANTHAN GUM) allows these products to be thick, but still flow easily out of their containers. 
E415 (XANTHAN GUM) also allows solid particles to be suspended in liquids.

The following are some common products that contain E415 (XANTHAN GUM):

Industrial Products
E415 (XANTHAN GUM) is used in many industrial products due to its ability to withstand different temperatures and pH levels, cling to surfaces and thicken liquids, all while maintaining a good flow.

Common industrial products containing E415 (XANTHAN GUM) include:

Fungicides, herbicides and insecticides
Tile, grout, oven and toilet bowl cleaners
Fluids used in oil drilling
Adhesives like wallpaper glue

E415 (XANTHAN GUM) is included in many foods, personal care products and industrial products because of its stabilizing and thickening properties.
E415 (XANTHAN GUM) is a popular food additive that’s commonly added to foods as a thickener or stabilizer.
E415 (XANTHAN GUM) is a food additive created by sugar that’s fermented by bacteria.
It’s a soluble fibre and commonly used to thicken or stabilize foods.

It’s created when sugar is fermented by a type of bacteria called Xanthomonas campestris.
When sugar is fermented, it creates a broth or goo-like substance, which is made solid by adding alcohol. E415 (XANTHAN GUM) is then dried and turned into a powder.

When E415 (XANTHAN GUM) powder is added to a liquid, it quickly disperses and creates a vicious and stable solution.
This makes it a great thickening, suspending and stabilizing agent for many products.

E415 (XANTHAN GUM) was discovered by scientists in 1963.
Since then, it has been well researched and determined safe.
Therefore, the FDA has approved it as a food additive and placed no limitations on the amount of E415 (XANTHAN GUM) a food can contain.

E415 (XANTHAN GUM) is found in food, personal care and industrial products.

E415 (XANTHAN GUM) is a high-molecular-weight polysaccharide that forms very thick solutions with low concentrations, which remain uniquely stable over a wide pH and temperature range.
Even more interesting is its pseudoplastic behaviour, which allows thickened E415 (XANTHAN GUM) solutions to be easily pumped, poured or sprayed.
These properties have made E415 (XANTHAN GUM) a top choice in the food industry for thickening applications such as dressings or sauces.
This aspect also makes E415 (XANTHAN GUM) an attractive thickener for paint applications, where its high viscosity in the low-shear range can produce excellent results in the stabilisation of formulations and sag resistance.

E415 (XANTHAN GUM) provides exceptional rheology control in face masks E415 (XANTHAN GUM) is an exceptional rheology control agent that is very effective even at low concentrations.
E415 (XANTHAN GUM) provides different flow properties depending on concentration and co-solutes, allowing the texture and rheology of any product to be tuned and controlled to meet specific needs.
E415 (XANTHAN GUM) is a viscoelastic material that can behave more like an elastic solid or more like a viscous fluid, depending on the concentration.
E415 (XANTHAN GUM) possesses pseudo-plasticity, meaning viscosity decreases with increasing external stress, and provides yield stress controlling stability and resistance to flow.
Water retention is an important feature in sheet masks to prevent drying and to ensure a refreshing sensation during use.
With its high water-retaining capacity, E415 (XANTHAN GUM) ensures optimum moisture retention for a long-lasting fresh skin sensation.

E415 (XANTHAN GUM) is a sugar-like compound made by mixing aged (fermented) sugars with a certain kind of bacteria. 
E415 (XANTHAN GUM) is used to make medicine.

E415 (XANTHAN GUM) is used for lowering blood sugar and total cholesterol in people with diabetes. E415 (XANTHAN GUM) is also used as a laxative.

E415 (XANTHAN GUM) is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).

Increasing viscosity of the liquid. Keeping emulsions homogenized and particles suspended for long periods. 
Stabilization of oil-soluble flavours in water-based beverages. Valued for its ability to withstand a range of temperature and pH. 
Due to its heat stability, it is used in canning and pasteurized products. 
Due to its shear-thinning character xanthan is used in salad dressings; meaning that at high shear its viscosity drops and under low shear it keeps its viscosity. 
In gluten-free baking, xanthan reinforces gluten-free flour mixtures by adding "stickiness". Excessive xanthan will create an undesirable "snotty" texture. 
This can be overcome by using it in combination with guar gum obtained from guar beans.
Xanthan hydrates quickly at all temperatures, so it has a strong tendency to clump. 
One popular dispersion method is to disperse in oil (either on a 1:1 or 1:2 ratio of xanthan to oil) followed by vigorously whisking and, optionally, straining to remove any remaining clumps. 
Another method is to thoroughly mix xanthan with a small amount of sugar, preferably in a mortar, prior to dispersion. 
This delays the hydration enough to allow the gum to disperse before it has a chance to form lumps.
As when working with other hydrocolloids, vigorous whisking or mixing with a hand blender works very well to aid dispersion.

E415 (XANTHAN GUM) is produced as a secondary metabolite by a fermentation process, based on the culture, in aerobic conditions, of the micro-organism Xanthomonas campestris.

E415 (XANTHAN GUM) is a hetero-polysaccharide with a very high molecular weight (between one and several million). Its main chain is composed of glucose units.

The side chain is a trisaccharide, consisting of alpha-D-mannose that contains an acetyl group, beta-D-glucuronic acid, and a terminal beta-D-mannose unit linked with a pyruvate group.

The monosaccharides present in E415 (XANTHAN GUM) are beta-D-glucose, alpha-D-mannose and alpha-D-glucoronic acid in a ratio of 2:2:1.

The terminal mannose can have a pyruvate group attached and the mannose adjacent to the main chain may have an acetyl group attached to C6. 
In general, about one branch in two has a pyruvate group, but the ratio of pyruvate to acetate varies depending on the substrain of Xanthomonas campestris used and the conditions of fermentation. 
The glucuronic and pyruvic acid groups give E415 (XANTHAN GUM) a highly negative charge. These acid groups are neutralized using sodium, potassium or calcium ions for food products.

In their solid-state E415 (XANTHAN GUM) molecules have a helical structure. 
The branches fold in, to lie along the backbone.

E415 (XANTHAN GUM) is a thickening agent. 
Its rigid helical structure can be melted, leading to a disorganized state with lower viscosity. 
The organized state is stabilized by the presence of electrolytes. 
The transition temperature is above 100° C in the presence of small quantities of salt.

The presence of anionic side chains on the E415 (XANTHAN GUM) molecules enhances hydration and makes E415 (XANTHAN GUM) soluble in cold water.

E415 (XANTHAN GUM) is one of the most successful hydrocolloids due to its unique functionality, particularly in difficult environments like acid, high salt and high shear stress.

A highly functional and popular ingredient, E415 (XANTHAN GUM) is the go-to agent across food, personal care and industrial sectors to meet specific thickening, stabilization and suspension formula goals.

E415 (XANTHAN GUM) is a soluble fiber created by fermenting sugar using the bacteria Xanthomonas campestris. 
When added to liquid, it quickly disperses and creates a viscous and stable solution. 
This unique combination of properties allows E415 (XANTHAN GUM) products to perform beyond the limits of many other commercially available thickeners and stabilizers.

E415 (XANTHAN GUM), or just xanthan, is a very versatile ingredient and has many uses both in modernist and traditional cooking. 
E415 (XANTHAN GUM) is also very easy to use and work with. 
E415 (XANTHAN GUM) is great for thickening liquids, especially in small amounts, to turn them into flavorful sauces. 
E415 (XANTHAN GUM) also can be used to create light foams and froths. 
E415 (XANTHAN GUM) is excellent when used to stabilize emulsions or to suspend particles in liquids and is very effective at keeping purees from separating.

E415 (XANTHAN GUM) has a very neutral flavour so it mixes well with foods without masking their flavour. 
E415 (XANTHAN GUM) provides an improved mouthfeel for many preparations, slightly thickening a liquid similar to how traditionally reducing a liquid does. 
Xanthan also adds a desirable texture that fat usually contributes, making it ideal in low-fat preparations.

E415 (XANTHAN GUM) is gluten-free and is often used as a substitute in baking and thickening. 
E415 (XANTHAN GUM) also helps baked goods to retain more moisture than they would have otherwise. When mixed into batters or tempura E415 (XANTHAN GUM) adds good cling, allowing the batter to stick more easily to the food. Also, E415 (XANTHAN GUM) does not lose its properties when microwaved.

E415 (XANTHAN GUM) helps oil and water mix in salad dressings, for instance, and it allows the product to pour easily from the bottle, but also cling to lettuce leaves in large, round droplets. E415 (XANTHAN GUM) suspends herbs and spices evenly in soups, and keeps the tiny air bubbles in whipped cream from popping. 
It's also a popular replacement for wheat gluten in gluten-free bread.

E415 (XANTHAN GUM) is a common ingredient found in both cosmetics and food products.
It’s a thickening agent used to create gels. 
Essential Wholesale uses E415 (XANTHAN GUM) derived from the bacterial fermentation of wood pulp polysaccharides, not corn, and is certified non-GMO as per NOP rules of the USDA. 
E415 (XANTHAN GUM) is manufactured using ethanol, not isopropyl alcohol.

In terms of production, the fermentation of sucrose and glucose results in the production of E415 (XANTHAN GUM).
The fermentation occurs due to bacteria, with an aeration stage until you get a xanthan polymer.
E415 (XANTHAN GUM) is then precipitated, dried and milled to its final product.

The most common application for E415 (XANTHAN GUM) is as a thickener in the food industry.
You can find this in applications ranging from salad dressings and sauces to confectionary and Gluten-Free Baking.
As with most thickeners, bakeries use this to simulate the thickness and mouthfeel of traditional baked goods.
Some other products such as ice cream, soups, fruit Juices, gravies and syrups also use E415 (XANTHAN GUM) to create a thicker, richer texture to the final product.

Beyond the food and beverage industries, cosmetics use it in moisturisers, shampoos, balms and toothpaste to create a thick, uniform final product.
Finally, Industrial Drilling businesses have been using E415 (XANTHAN GUM) to thicken drilling mud and increase their work's speed and performance.
Additionally, you can also find it within paints, grouts, and adhesives.

E415 (XANTHAN GUM) is widely used in oral and topical pharmaceutical formulations, cosmetics, and foods as a suspending and stabilizing agent.
E415 (XANTHAN GUM) is also used as a thickening and emulsifying agent. 
E415 (XANTHAN GUM) is nontoxic, compatible with most other pharmaceutical ingredients, and has good stability and viscosity properties over a wide pH and temperature range. 
E415 (XANTHAN GUM) gels show pseudoplastic behavior, the shear thinning being directly proportional to the shear rate. 
The viscosity returns to normal immediately on release of shear stress.
E415 (XANTHAN GUM) has been used as a suspending agent for conventional, dry and sustained-release suspensions.
When E415 (XANTHAN GUM) is mixed with certain inorganic suspending agents, such as magnesium aluminum silicate, or organic gums, synergistic rheological effects occur.
In general, mixtures of E415 (XANTHAN GUM) and magnesium aluminum silicate in ratios between 1 : 2 and 1 : 9 produce the optimum properties.
Similarly, optimum synergistic effects are obtained with E415 (XANTHAN GUM) : guar gum ratios between 3 : 7 and 1 : 9.
Although primarily used as a suspending agent, E415 (XANTHAN GUM) has also been used to prepare sustained-release matrix tablets.
Controlled-release tablets of diltiazem hydrochloride prepared using E415 (XANTHAN GUM) have been reported to sustain the drug release in a predictable manner, and the drug release profiles of these tablets were not affected by pH and agitation rate. 
E415 (XANTHAN GUM) has also been used to produce directly compressed matrices that display a high degree of swelling due to water uptake, and a small amount of erosion due to polymer relaxation. 
E415 (XANTHAN GUM) has also been used in combination with chitosan, guar gum, galactomannan, and sodium alginate to prepare sustained-release matrix tablets. 
E415 (XANTHAN GUM) has been used as a binder, and in combination with Konjac glucomannan is used as an excipient for controlled colonic drug delivery. 
E415 (XANTHAN GUM) with boswellia (3 : 1) and guar gum (10 : 20) have shown the best release profiles for the colon-specific compression coated systems of 5- fluorouracil for the treatment of colorectal cancer.
E415 (XANTHAN GUM) has also been used with guar gum for the development of a floating drug delivery system.
E415 (XANTHAN GUM) has also has derivatized to sodium carboxymethyl E415 (XANTHAN GUM) and crosslinked with aluminum ions to prepare microparticles, as a carrier for protein delivery.
E415 (XANTHAN GUM) has been incorporated in an ophthalmic liquid dosage form, which interacts with mucin, thereby helping in the prolonged retention of the dosage form in the precorneal area. 
When added to liquid ophthalmics, E415 (XANTHAN GUM) delays the release of active substances, increasing the therapeutic activity of the pharmaceutical formulations.
E415 (XANTHAN GUM) alone or with carbopol 974P has been used as a mucoadhesive controlled-release excipient for buccal drug delivery.
Modified xanthan films have been used as a matrix system for transdermal delivery of atenolol. 
E415 (XANTHAN GUM) has also been used as a gelling agent for topical formulations incorporating solid lipid nanoparticles of vitamin A or microemulsion of ibuprofen.
A combined polymer system consisting of E415 (XANTHAN GUM), carboxymethylcellulose and a polyvinyl pyrrolidone backboned polymer has been used for relieving the symptoms of xerostomia. 
E415 (XANTHAN GUM) can also be used as an excipient for spray-drying and freeze-drying processes for better results. 
E415 (XANTHAN GUM) has been successfully used alone or in combination with agar for microbial culture media.
E415 (XANTHAN GUM) is also used as a hydrocolloid in the food industry, and in cosmetics, it has been used as a thickening agent in shampoo.

E415 (XANTHAN GUM) is a stable material. 
Aqueous solutions are stable over a wide pH range (pH 3–12), although they demonstrate maximum stability at pH 4–10 and temperatures of 10–60°C. 
E415 (XANTHAN GUM) solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced. 
E415 (XANTHAN GUM) provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions. 
In addition, it ensures excellent freeze-thaw stability. 
Solutions are also stable in the presence of enzymes, salts, acids, and bases. 
Vanzan NF-ST is specially designed for use in systems containing high salt concentrations as it dissolves directly in salt solutions, and its viscosity is relatively unaffected by high salt levels as compared with general-purpose grades.
The bulk material should be stored in a well-closed container in a cool, dry place.

E415 (XANTHAN GUM) is a stable material.
Aqueous solutions are stable over a wide pH range (pH 3–12), although they demonstrate maximum stability at pH 4–10 and temperatures of 10–60°C.
E415 (XANTHAN GUM) solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced.
E415 (XANTHAN GUM) provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions.
In addition, it ensures excellent freeze-thaw stability.

Aluminium sulphate
xanthan gam


2,4-Diaminophenoxyethanol dihydrochloride;
Ethanol, 2-(2,4-diaminophenoxy)-, dihydrochloride;
2-(2,4-Diaminophenoxy)ethanol hydrochloride;
Ethanol, 2-(2,4-diaminophenoxy)-, hydrochloride (1:2);
2,4-Diaminophenoxyethanol 2HCl;
2,4-Diaminophenoxyethanol HCl;
HSDB 6259;
EINECS 266-357-1;
EC 266-357-1;
2-(2,4-Diaminophenoxy)ethanol DiHCl;
2,4-diamino-phenoxy-ethanol Hydrochloride;

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