E415 XANTHAN GUM

E415 Xanthan Gum is used as a thickening agent, stabilizer, and emulsifier in products like salad dressings, sauces, ice cream, and gluten-free baked goods
E415 Xanthan Gum is employed as a suspending agent in liquid medications
E415 Xanthan Gum acts as a thickener and stabilizer in lotions, creams, and other personal care products

CAS Number:11138-66-2
EC Number: 234-394-2
MDL number: MFCD00131256
Chemical formula: C35H49O29 (monomer)
Molar mass: 933.748 g·mol−1

SYNONYMS:
Gum xanthan, E415, Natural Xanthan Gum, Stabilizer (415), Stabilizer (E415), Thickening Agent (E415), Thickening Agent (INS 415), Vegetable Gum (415), Vegetable Gum (E415), E415, Edible Gum (E415), Emulsifier (E415), Emulsifier (INS 415), Emulsifier & Stabilizers E415, Emulsifying & Stabilizing Agent (INS 415), Emulsifying & Stabilizing Agents (E415), Emulsifying agent E415, Food Grade Xanthan Gum (Stabilising Agent E415), Gum Blend (Xanthan Gum, Guar Gum), Xanthan Gum, Polysaccharide B-1459, INS No. 415, INS-415, Keltrol, Kelzan, Rhodigel 23, Rhodopol 23, Xanthomonas campestris polysaccharide, Gum xanthan, Xantural, Xanthane gum, Konjac extract, XANTHAM, Tarazine, XANTEMPO, XANTHAN GUM (EP MONOGRAPH), XANTHAN GUM (II), XANTHAN GUM (MART.), XANTHAN GUM POWDER NF/FCC GRADE, XANTHAN NF, USP XANTHAN GUM, Natural E415 Xanthan Gum, Stabilizer (415), Stabilizer (E415), Thickening Agent (E415), Thickening Agent (INS 415), Vegetable Gum (415), Vegetable Gum (E415), E415, Edible Gum (E415), Emulsifier (E415), Emulsifier (INS 415), Emulsifier & Stabilizers E415, Emulsifying & Stabilizing Agent (INS 415), Emulsifying & Stabilizing Agents (E415), Emulsifying agent E415, Food Grade E415 Xanthan Gum (Stabilising Agent E415), Gum Blend (E415 Xanthan Gum, Guar Gum),

E415 Xanthan Gum (/ˈzænθən/) is a polysaccharide with many industrial uses, including as a common food additive.
E415 Xanthan Gum is an effective thickening agent and stabilizer that prevents ingredients from separating.
E415 Xanthan Gum can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris.

E415 Xanthan Gum, also known as E415, is a natural polysaccharide with a high molecular weight, containing mainly glucose, mannose and glucoronic acid.   
Commercial E415 Xanthan Gum in the form of a yellowish powder provides high viscosity to the solution it is added to, even at low concentrations.   

E415 Xanthan Gum can improve the structure, consistency, flavor and shelf life of many foods.   
E415 Xanthan Gum prevents food from separating and ensures smooth flow from containers.   
E415 Xanthan Gum is a popular food additive added as a food thickener (gaining volume) or stabilizer. 

E415 Xanthan Gum is produced by the fermentation of glucose and sucrose and is a popular gluten-free food additive made from fermentation of sugar that produces a broth or goo-like substance and is mostly used in powdered form after drying.
E415 Xanthan Gum is an effective emulsifier, thickening agent, and stabilizer.

E415 Xanthan Gum is obtained by fermentation of various types of sugar with Xanthomonas campestris bacteria.
E415 Xanthan Gum is a natural thickener and stabilizer frequently used in the food industry. 
E415 Xanthan Gum is especially preferred to provide textural richness in many recipes. 

With the increase in healthy eating trends in recent years, E415 Xanthan Gum has become an indispensable ingredient for those who love to cook at home.
E415 Xanthan Gum's physical structure is dust.

E415 Xanthan Gum is included among food additives with the code E415.
E415 Xanthan Gum is produced by a fermentation of sugar, in much the same way that yeast for beer brewing is made.
E415 Xanthan Gum is then refined and ground into a fine powder, but it is still a natural product.

E415 Xanthan Gum has a very good water-holding capacity, which makes it a perfect aid for baking and ice-cream production, among other things.
E415 Xanthan Gum prevents ice crystals from forming in ice cream.
When baking a pie, for example, a little E415 Xanthan Gum in the filling can prevent the base from becoming soggy.

E415 Xanthan Gum also doesn't change the colour or taste of what you use it for.
E415 Xanthan Gum is Vegan and gluten-free

USES and APPLICATIONS of E415 XANTHAN GUM:
Food Industry: E415 Xanthan Gum is used as a thickening agent, stabilizer, and emulsifier in products like salad dressings, sauces, ice cream, and gluten-free baked goods
Pharmaceuticals: E415 Xanthan Gum is employed as a suspending agent in liquid medications

Cosmetics: E415 Xanthan Gum acts as a thickener and stabilizer in lotions, creams, and other personal care products
Industrial Applications: E415 Xanthan Gum is utilized in oil drilling fluids and as a stabilizer in various industrial processes
The addition of 1% E415 Xanthan Gum can produce a significant increase in the viscosity of a liquid.

In foods, E415 Xanthan Gum is a common ingredient 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, and it 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 by replacing 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 color or flavor 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, E415 Xanthan Gum 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, and 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 improved "low end"[clarification needed] rheology.

When 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 in order to increase its viscosity and prevent washout.

In cosmetics, E415 Xanthan Gum is used to prepare water gels.[8]
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.
Furthermore, thiolated E415 Xanthan Gum (see thiomers) has shown potential for drug delivery, since by the covalent attachment of thiol groups to this polysaccharide, high mucoadhesive and permeation enhancing properties can be introduced.

E415 Xanthan Gum, produced by microbial fermentation using the bacterium Xanthomonas campestris, has a wide range of uses in the food, pharmaceutical, cosmetic and textile sectors.
E415 Xanthan Gum; Apart from the food industry, where it is widely used as an additive, it is included in the formulation as a thickener and stabilizer in the production of various products from textiles to cleaning agents, from pharmaceutical and cosmetic products to paints and inks.

  
E415 Xanthan Gum is used in the production of gluten-free products. 
E415 Xanthan Gum, a high-molecular-weight extracellular polysaccharide widely used as a thickener, emulsifier and stabilizer in food with the European food additive number E415. 

E415 Xanthan Gum is different from other polysaccharide gums (same with gellan gum) as made from bacterial fermentation while others are extracted from or parts of a plant. 
E415 Xanthan Gum is used in the production of low-fat foods. 

Sauces uses of E415 Xanthan Gum: With excellent salt, acid and alkali resistance, and the ability to thicken both hot and cold sauces, E415 Xanthan Gum can be used as a thickener to replace starch and overcome the shortcomings of starch precipitation, make sauces fine and uniform, improve the coloring, and extend the shelf life. 

Meat: E415 Xanthan Gum can also be used as a water-binding agent and texture modifier in sausage and brine-injected ham to increase water holding capacity, impart a smooth and elastic tenderization. 
Salad dressings: During the heat-stable salad dressings production, E415 Xanthan Gum adds smooth and distributes other ingredients evenly to the salad.  

E415 Xanthan Gum is used as a stabilizer and thickener additive in food production.
E415 Xanthan Gum provides high consistency even at very low concentrations.
E415 Xanthan Gum is used at a rate of 0.05% - 0.5% in many food products.

Usage areas of E415 Xanthan Gum: Food, Medicine, Cosmetics, Agriculture, and Pet food.
E415 Xanthan Gum is used Processed Meat products, Pastry and Bakery Products, Sauces, Beer, Ice Cream, Pasta, Fruit Juices, Cheese Production, and Frozen Foods.

E415 Xanthan Gum is generally used as a thickener (such as Guar Gum E412, Gum Arabic E414, Carboxymethyl Cellulose CMC E466, Pectin E440, Sodium Alginate E401) and stabilizer.
E415 Xanthan Gum is a natural polysaccharide produced by the microorganism Xanthomonas campestris and is a food additive.  

E415 Xanthan Gum is generally used as a thickener and stabilizer in the food industry.  
Thanks to this feature, E415 Xanthan Gum enriches the texture of the products and extends their shelf life.
E415 Xanthan Gum is frequently preferred in many foods, especially sauces, beverages and desserts. 

In addition, E415 Xanthan Gum benefits include being low in calories and helping the digestive system.
Thanks to its ability to retain water in the body, E415 Xanthan Gum keeps foods fresher for longer. 
On the other hand, this food additive, E415 Xanthan Gum, also offers an important alternative for individuals with gluten sensitivity. 

E415 Xanthan Gum has the ability to produce large increases in viscosity but in very small amounts.
In general, you can aim for 1% of the weight, but in most cases 0.5% or so is enough. as low as 0.05%.
Areas of use: - E415 Xanthan Gum is used as a thickener in sauces and dressings.   

Together with agar agar or carrageenan kappa to create a more stable jelly.
E415 Xanthan Gum is used as a texture enhancer for foam or mousse in siphons.
In ice cream to prevent the formation of ice crystals. Content: E415 Xanthan Gum (E415) Store in a dark, cool and dry place. Lasts for about two years. 

E415 Xanthan Gum is used as a thickening and stabilising agent and has slightly sticky properties similar to gluten.
This means that 
E415 Xanthan Gum can be used in gluten-free baking, but still have an effect similar to gluten as the gum causes other ingredients to bind.

E415 Xanthan Gum  is very good at increasing the viscosity of substances and counteracting separations in emulsions.
E415 Xanthan Gum is 200 mesh, unlike the standard which is 80 mesh.

-Here are the areas of use of E415 Xanthan Gum:
Sauces: 
E415 Xanthan Gum is used as a thickener. 

Drinks: 
E415 Xanthan Gum acts as a mixer and help maintain balance.
Gluten-free products: E415 Xanthan Gum helps strengthen their structure by using it instead of flour. 

Accordingly, E415 Xanthan Gum is a remarkable ingredient with the advantages it provides in terms of both taste and texture.
E415 Xanthan Gum has an important place especially in the food sector for those looking for both health and taste.

However, there are points to be careful about E415 Xanthan Gum's use.
Since everyone's digestive system works differently, E415 Xanthan Gum may carry an allergy risk in some individuals. 
E415 Xanthan Gum is important to be careful at this point.

-Areas of Use in Foods:
There are many recipes for E415 Xanthan Gum.
For example, E415 Xanthan Gum can be used in gluten-free flour mixtures to help you bring dough together more easily.

E415 Xanthan Gum can also act as a thickener in drinks.  
Sometimes, using too much to thicken can change the taste.

So, you have to be careful with every recipe.
E415 Xanthan Gum is very useful for those who are gluten-free today.
However, E415 Xanthan Gum is always critical to use it in moderation.

In conclusion, E415 Xanthan Gum can support your creativity in the kitchen.
However, E415 Xanthan Gum is important to remember that its use should be balanced.

-E415 Xanthan Gum can be used in bakery (e.g. bread, cookies, biscuits, muffins, cakes) mainly for the following purposes:
*Add loaf volume
*Makes a higher crumb strength
*Increases water retention 
*Impart a smooth taste and texture

And therefore E415 Xanthan Gum delays starch aging and extends the shelf life of baked goods and refrigerated dough. 
E415 Xanthan Gum can also be used as a substitute for eggs to reduce the usage of egg white but without affecting the soft taste and appearance. 

Adding E415 Xanthan Gum to the bread spread can prevent the spread of dehydration caused by the water absorption from bread. 
E415 Xanthan Gum can also be used in gluten free baking to replace the function of gluten to bind flour together which does good to people who have celiac disease. 

-Beverage uses of E415 Xanthan Gum:
*Improve the mouthfeel of the beverage, e.g. in fruit and chocolate beverages, the blend with carboxymethyl cellulose sodium (CMC) is commonly used.

*Stabilize suspension for fruit pulp and other insoluble ingredients, e.g. in corn beverages used together with konjac gum.  

*Improve the taste in plant protein beverages, reduce the amount of emulsifier used and make the product stable, such as the combination with guar gum in peanut protein beverages.  

-Ice cream uses of E415 Xanthan Gum: 
Generally a stabilizer for ice cream and functions as follows:
*Prevent water lose during freeze-thaw cycles  
*Improve water retention
*Anti-melting
*Increase expansion rate
*Impart a smooth texture and creamy mouthfeel
*Prevent the formation of ice crystals 

-Other food uses of E415 Xanthan Gum:
*Soups & gravies: to thicken both cold or hot soups and gravies.  
*Pudding & yogurt: stabilize milk and provide a better mouthfeel.  
*Protein shake: thicken protein powder.

HOW IS E415 XANTHAN GUM USED IN NON-FOOD APPLICATIONS?
E415 Xanthan Gum has various applications not only in the food sector but also in many industries.
This natural polysaccharide, E415 Xanthan Gum, which is frequently preferred especially in the cosmetic and pharmaceutical fields, attracts attention with its thickening and stabilizer properties. 

For example, E415 Xanthan Gum is used to provide emulsion stabilization in products such as skin creams and lotions.  
Thus, E415 Xanthan Gum helps the products to gain a homogeneous structure.
In addition, E415 Xanthan Gum also plays a role in the encapsulation processes of drugs. 

This is necessary to ensure effective release.
In addition, one of the areas of use of E415 Xanthan Gum is cleaning products.
By increasing the viscosity in cleaning materials, E415 Xanthan Gum contributes to better retention of products on surfaces and prolonging their effect time

WHAT ARE THE USES OF E415 XANTHAN GUM?
With the properties of resistance to acid, alkali, salt, heat and enzymes; plus the multi-function of suspension, emulsification, stability, and thickening, E415 Xanthan Gum is the most used gum in the food market and also widely used to thicken drilling mud, textiles and cosmetics. 

Thickening with E415 Xanthan Gum is commonly found in the following food products:
*Baked goods
*Dressings, frozen desserts 
*Confections
*Cake and dessert mixes
*Dairy products 
*Ice cream
*Pudding and gelatin mixes 
*Jams and jellies
*Sauces & Seasonings
*salad dressings
*Meat & Egg Products
*Cookies
*Puddings
*Soup
*Instant products
*Baked food

VEGAN AND GLUTEN-FREE DELICACIES WITH E415 XANTHAN GUM?
E415 Xanthan Gum is a great ingredient that can be integrated into vegan and gluten-free diets.
As an ingredient, E415 Xanthan Gum improves the texture and consistency of foods while also improving the quality of nutrients.
As an ingredient, E415 Xanthan Gum, produced from fermented sugars, offers a different depth in many recipes.

Advantages of Using E415 Xanthan Gum
*Thickener: 
E415 Xanthan Gum is an ideal option for soups and sauces.

*Stabilizer: 
E415 Xanthan Gum provides homogeneous distribution of the contents.

*Vegan compatible: 
E415 Xanthan Gum is a perfect addition to vegan recipes as it does not contain any animal products.

E415 Xanthan Gum can be tried in many different flavors.
However, E415 Xanthan Gum is important to adjust the measurements.

Otherwise, unexpected consistency problems may occur.
You can discover how to use this magical substance, E415 Xanthan Gum, more effectively by trying it in vegan and gluten-free recipes.

The point to pay attention to is the amount used; even a small amount can be enough.
Therefore, definitely try E415 Xanthan Gum before adding it to the recipe.

WHAT PRODUCTS IS E415 XANTHAN GUM USED IN?
E415 Xanthan Gum is used as a thickening and stabilizing agent in foods, to create light foam and hence can be found in sauces, mayonnaise, dressings, coffee, poultry products, confectionery products, and in baking is used as a way to achieve gluten-free baking as it provides it with stickiness that gluten would otherwise provide.
Additionally, E415 Xanthan Gum can also be found in toothpastes, in cosmetics it is used to create water-gel-based creams and lotions, and industrial products like fungicides, herbicides, and adhesives.

WHAT IS THE SOURCE OF E415 XANTHAN GUM?
E415 Xanthan Gum is considered natural.
E415 Xanthan Gum is produced through fermentation by the bacterium Xanthomonas campestris.
While the production process involves microbial fermentation, E415 Xanthan Gum is not synthesized from petrochemicals or other artificial sources, categorizing it as a natural thickening and stabilizing agent in the food industry.
As E415 Xanthan Gum is derived from the fermentation of plant-based materials like glucose and sucrose, it is considered vegan and vegetarian.

NUTRITIONAL VALUES OF E415 XANTHAN GUM: HEALTH BENEFITS
E415 Xanthan Gum is a thickening agent that is frequently encountered in the food industry and has many functions in our kitchen.
E415 Xanthan Gum is produced by natural fermenting bacteria and is used in many food products.

If we examine E415 Xanthan Gum in terms of its nutritional values, it offers an attractive option for individuals on a diet, especially because it is low in calories.
However, E415 Xanthan Gum also has the potential to make positive contributions to the digestive system.

Because this substance has a prebiotic effect in the intestines.
Now, let's list some of the features of E415 Xanthan Gum:

*Low Calories: 
E415 Xanthan Gum allows you to reduce calorie intake.

*Digestive Health: 
E415 Xanthan Gum provides supportive effects on the digestive system.

*Thickening Function: 
E415 Xanthan Gum enriches food texture, enhances taste sensation.

As a result, E415 Xanthan Gum attracts attention with both its health benefits and its low-calorie structure.
However, each individual's body may react differently.
Therefore, E415 Xanthan Gum is useful to evaluate carefully before using.

E415 XANTHAN GUM'S ROLE AS A GLUTEN ALTERNATIVE:
E415 Xanthan Gum stands out as an important alternative for gluten-free diets.
E415 Xanthan Gum acts as a thickener and stabilizer in various products, especially baked goods and sauces.

E415 Xanthan Gum can sometimes be challenging to provide the elasticity that gluten provides.
However, E415 Xanthan Gum can fill this gap; because it creates an excellent thickening effect when added to liquids.

Gluten can cause digestive problems for many people.
Therefore, it is important to find a reliable alternative for those with gluten intolerance.

E415 Xanthan Gum improves the texture of the dough when mixed with different types of flour.
However, E415 Xanthan Gum is necessary to pay attention to the rate and methods of use.

Otherwise, sometimes unexpected results can occur, which can create confusion.
For example, excessive use can lead to deterioration of the structure of the dough.
Therefore, E415 Xanthan Gum is useful to be careful when using it.

In conclusion, E415 Xanthan Gum can be a valuable additive for both flavor and nutritional value.
However, finding the optimal ratio through trial and error when preparing your final products will always ensure the best results.

POINTS TO CONSIDER WHEN USING E415 XANTHAN GUM:
E415 Xanthan Gum is a thickener and stabilizer that is frequently used in the food industry.
However, there are some things to consider when using E415 Xanthan Gum.
First, E415 Xanthan Gum is important to ensure balance in the mixture you produce.

Adding too much can create an undesirable consistency.
Therefore, E415 Xanthan Gum is useful to stick to the recommended amounts.

Secondly, if you have gluten intolerance, E415 Xanthan Gum offers an important alternative in this regard.
However, E415 Xanthan Gum is necessary to be cautious during the trial period as it can cause allergic reactions in some individuals.
Before use, you should determine your needs well.

BENEFITS AND CHARACTERISTICS OF E415 XANTHAN GUM:
*Thickening Agent: 
E415 Xanthan Gum provides viscosity to liquids

*Stabilizer: 
E415 Xanthan Gum prevents ingredients from separating

*Emulsifier: 
E415 Xanthan Gum helps blend ingredients that typically don't mix well

*Gluten-Free Baking: 
E415 Xanthan Gum improves texture and elasticity in gluten-free products

*Heat and pH Stability: 
E415 Xanthan Gum maintains stability across various temperatures and pH levels

E415 XANTHAN GUM PRODUCTION: NATURAL FERMENTATION PROCESS
E415 Xanthan Gum is a natural polysaccharide produced by a microbiological process. 
The main producing microorganism is a type of bacteria called Xanthomonas campestris.  

This bacterium ferments various sugars to form a viscous substance. 
This process usually takes place under controlled conditions and consists of several stages.  

In the first stage, the bacteria are grown on a suitable medium.  
In the second stage, the obtained xanthan solution is stabilized by separation and drying processes.

Things to Consider During the Production Process
During the production phase, pH level, temperature and nutrients are of great importance.

These factors affect the growth rate of bacteria and the quality of the final product.
Also, although careful monitoring of the fermentation process seems to prevent unexpected situations, sometimes surprising results can occur.
For example, using different sugar sources can increase the amount of xnathan that will shoot up.

COMPARING E415 XANTHAN GUM TO OTHER ADDITIVES:
E415 Xanthan Gum stands out as a thickener and gelling agent frequently used in the food industry. 
However, when compared to other additives, E415 Xanthan Gum has certain advantages and disadvantages.
For example, although it has similar functions to natural food additives such as carrageenan and pectin, the stability of E415 Xanthan Gum against temperature and pH changes is remarkable. 

This provides a great advantage, especially in the production process of various products.
In addition, the rapid increase in viscosity of E415 Xanthan Gum can sometimes have undesirable consequences in food formulations.

For example, when used in excessive amounts, E415 Xanthan Gum can negatively affect the texture of the product.
Complexities such as these should be considered before using in recipes.

Therefore, when making a choice among food manufacturers, these factors should definitely be evaluated.
As a result, the use of E415 Xanthan Gum requires careful selection compared to other additives.
The most suitable option for each product must be determined and the usage rates carefully adjusted.

HOW DOES THE INTERACTION AND DISSOLUTION PROCESS OF E415 XANTHAN GUM AND WATER WORK?
E415 Xanthan Gum is a natural thickener, especially preferred in the food industry. 
In E415 Xanthan Gum's interaction with water, its ability to create high viscosity comes to the fore.
This process begins with the polymer interacting with water molecules.

At the molecular level, E415 Xanthan Gum chains quickly attract water and begin to dissolve there.
At this time, the connections between the chains interact strongly with water molecules.
The dissolution process consists of several stages:

*Initial Contact: 
When water and E415 Xanthan Gum combine, the polymer begins to disperse in the water.

*Swelling: 
Water molecules surround the polymer, causing it to expand.

*Increase in Viscosity: 
As dissolution occurs, the viscosity of the mixture increases significantly. 
Accordingly, this interaction actually contains a rather complex process.

However, as we go into detail, the dynamic relationship between E415 Xanthan Gum and water becomes more understandable.
As a result, the use of E415 Xanthan Gum offers an effective solution in various industries.

WHAT DOES E415 XANTHAN GUM DO?
E415 Xanthan Gum is a substance that is used in food to obtain a higher degree of viscosity.
E415 Xanthan Gum is also sometimes referred to as 'slow-liquidity'.

WHAT IS E415 XANTHAN GUM MADE FROM?
E415 Xanthan Gum is of vegetable origin and the sticky substance is made from sugar and molasses.
Molasses is a nutritious sweetener which is a by-product of sugar production.

E415 Xanthan Gum is used not only as a thickener but also as a stabilizer, emulsifier and gluten substitute.
E415 Xanthan Gum is a very strong product that gives an obvious result even in small quantities.
This is one of the reasons why E415 Xanthan Gum is a relatively cheap substance.

The binding agent, E415 Xanthan Gum, is also assigned an e-number: E-415.
This means that E415 Xanthan Gum is considered safe by the European Commission.
After buying this additive online, you can find the maximum use of E415 Xanthan Gum on the website of the European Commission.

HOW SHOULD YOU USE E415 XANTHAN GUM?
The binding agent, E415 Xanthan Gum, is often used in gluten-free kitchens.
If you bake without gluten, you lack any binding power.
E415 Xanthan Gum takes over this function as a thickener.

Just like guar gum, E415 Xanthan Gum improves the texture of your food.
The big difference between the two is that guar gum contains more fiber.
E415 Xanthan Gum is also very popular in the vegan kitchen because it can replace not only gluten, but also eggs.

HOW DO YOU PROCEED E415 XANTHAN GUM?
The wise thing to do is to first mix E415 Xanthan Gum with all the dry ingredients of your recipe.
Only then add the liquid ingredients.

Be careful when using this additive, as too much can quickly produce an effect reminiscent of rubber.
Something you want to avoid at all costs.

SAFETY AND USAGE OF E415 XANTHAN GUM:
*Regulatory Status: 
Approved by the FDA and EFSA as a food additive

*Acceptable Daily Intake (ADI): 
Not specified; considered safe at typical consumption levels

ADDITIONAL INFORMATION OF E415 XANTHAN GUM:
*Production: 
Produced through fermentation of sugars by the bacterium Xanthomonas campestris

*Storage Conditions: 
Store E415 Xanthan Gum in a cool, dry place away from moisture

*Environmental Impact: 
Biodegradable and considered environmentally friendly

SHEAR THINNING, E415 XANTHAN GUM:
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.
This is similar to the behaviour of tomato ketchup.

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 E415 Xanthan Gum exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.
The rheology of xanthan aqua solutions becomes visco-elastic at higher concentrations of E415 Xanthan Gum in water.

CONCENTRATIONS USED OF E415 XANTHAN GUM:
The greater the concentration of E415 Xanthan Gum in a liquid, the thicker the liquid will become.
An emulsion can be formed with as little as 0.1% (by weight).

Increasing the concentration 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.

PREPARATION OF E415 XANTHAN GUM:
E415 Xanthan Gum is produced by the fermentation of glucose and sucrose.
The medium is well-aerated and stirred, and the xanthan polymer is produced extracellularly into the medium.
After one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.

It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1.
A strain of X. campestris that will grow on lactose has been developed, which allows it to be used to process whey, a waste product of cheese production.

This can produce 30 g/L of E415 Xanthan Gum for every 40 g/L of whey powder.
Whey-derived E415 Xanthan Gum is commonly used in many commercial products, such as shampoos and salad dressings.

DETAIL OF THE BIOSYNTHESIS OF E415 XANTHAN GUM:
Synthesis originates from glucose as a substrate for synthesis of the sugar nucleotide precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit.

This links the synthesis of xanthan to carbohydrate metabolism.
The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane.

Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers.
Acetyl and pyruvyl residues are added as non-carbohydrate decorations.

Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae.
Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.

HOW IS E415 XANTHAN GUM MADE?
Commercial E415 Xanthan Gum is produced by fermentation of a carbohydrate source (mainly from corn starch) with strains of Xanthomonas campestris (a naturally occurring bacterium can be found on the leaf surfaces of green vegetables), then purified with ethanol or isopropanol. 
The final product is manufactured to a salt (sodium, potassium or calcium). 

PROPERTIES OF E415 XANTHAN GUM:
*Appearance 
E415 Xanthan Gum is cream-coloured powder with a neutral flavor taste, commonly supplied 80mesh and 200 mesh in the market. 

*Solubility 
E415 Xanthan Gum is soluble in both hot and cold water with pH 5.5–8.5 for its 1% solution (25°C). 
E415 Xanthan Gum is insoluble in ethanol. 

*Viscosity 
High viscosity with low level. 
A high viscosity can be achieved with a low concentration and the common usage in food for thickening is 0.5% or less. 
Generally, the viscosity of E415 Xanthan Gum's 1% solution is between 1200-1700 cps that is around 100 times stronger than that of gelatin. 

*Stability 
The solution viscosity is stable and almost not be influenced by the changes of pH (pH 3 – 11), salts (10% KCl, 10% NaCl2, and 5% Na2CO3) and temperature up to 90°C, while other hydrocolloids (pectin, sodium alginate) will break down under such conditions. 

*Synergy 
Synergistic interaction with other plant galactomannans in increasing viscosity, such as with guar gum (higher viscosity), locust bean gum (can form a gel), carrageenan and konjac glucomannan. 
E415 Xanthan Gum also has a synergistic effect with starches (prevent starch gelatinization) or modified food starch. 

*Shear-thinning 
Viscosity is high in low shear rate and become low at a high shear rate, but returns to its original viscosity once the shear forces are removed. The pseudoplastic property plays an important role in stabilizing, thickening, suspension and emulsion. 

*Thickener 
E415 Xanthan Gum is primarily used as a thickener to increase the viscosity of a liquid without changing other properties of food, such as in fruit drinks, fruit juice concentrates, sauce, and salad dressing. 

*Emulsifier 
E415 Xanthan Gum also acts as an emulsifier to help prevent oil and water separation, improve protein stability, prevent fat floating, and prevent protein precipitation by stabilizing the O/W emulsion due to its lipophilic and hydrophilic groups. 
Such applications are in protein and milk beverages. 

*Not a gelling agent 
E415 Xanthan Gum is not used as a gelling agent due to its weak gel strength or almost non-gel strength, but it can form a firm rubbery gel with locust bean gum, with a concentration of 0.5%, respectively

WHAT IS E415 XANTHAN GUM MADE OF?
Mainly composed of a repeat pentasaccharide unit consisting of D-glucose, D-glucuronic acid, D-mannose, pyruvic acid and acetic acid. 
The latter three substances exist in the form of 4,6-pyruvylated mannose and 6-acetyl mannose. 
The ratio of above three monosaccharides, glucose: mannose: glucuronic acid is 2:2:1. 
The substitution degree of pyruvic acid and acetic acid depends on the media culture compositions and fermentation conditions. 

WHAT ARE THE STORAGE CONDITIONS AND SHELF LIFE OF E415 XANTHAN GUM?
E415 Xanthan Gum is a thickener and stabilizer widely used in the food and cosmetics industries.
However, E415 Xanthan Gum can lose its quality if not stored properly.

Therefore, it is very important to pay attention to the storage conditions of E415 Xanthan Gum.
The long shelf life of E415 Xanthan Gum depends on proper storage conditions.
For a better storage experience, the following points should be noted:

*Cool and dry environment: 
Humidity can deteriorate the structure of the product.
Therefore, E415 Xanthan Gum should be stored in a cool and dry place away from direct sunlight.

*Closed storage: 
The tightly closed packaging used prevents air from entering and moisture from affecting E415 Xanthan Gum.

*Shelf life: 
Generally, the shelf life is between 2-3 years, after opening E415 Xanthan Gum should be consumed within 6 months.

As a result, E415 Xanthan Gum can be used for a long time under appropriate storage conditions.
However, the factors that need to be considered are very important in maintaining the quality of E415 Xanthan Gum.

HISTORY OF E415 XANTHAN GUM:
E415 Xanthan Gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture and brought into commercial production by CP Kelco in the early 1960s under the trade name Kelzan, remaining the only manufacturer in the US.
E415 Xanthan Gum was approved for use in foods in 1968 and is accepted as a safe food additive in the US, Canada, European countries, and many other countries, with E number E415 and CAS number 11138-66-2.
E415 Xanthan Gum derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.

WHAT ARE E415 XANTHAN GUM SUBSTITUTES?
The common alternatives for E415 Xanthan Gum in some food uses are the following 9 ingredients: cornstarch, psyllium husk, sodium carboxymethyl cellulose (sodium CMC), agar agar, gum arabic, locust bean gum, konjac gum, gelatin, and carrageenan.

Among the above replacements, only psyllium husk, guar gum, and locust bean gum are defined as dietary fiber which has the benefits of:
(1) Lowering blood glucose/blood pressure/cholesterol levels
(2) Improving laxation
(3) Reducing energy intake

The difference between E415 Xanthan Gum and the substitutes are mainly in five aspects:
Source
Viscosity
Gelling ability
Stability: this property makes E415 Xanthan Gum stand out
Dietary fiber or not

Let’s see the nine substitutes:
**Cornstarch
Native corn starch is separated from corn and used widely as a thickening agent in fresh food or food for short-time storage due to the limited application caused by, e.g. the insolubility in water, unresistant to acid, heat, or shear.
Therefore, native corn starch is sometimes made to modified corn starch for specialized uses.

Following are some advantages of E415 Xanthan Gum over corn starch:
*Usage: 
Less amount is needed to obtain a desired viscosity.
E415 Xanthan Gum does not need to be heated to thicken, while corn starch does.

*Stability: 
Maintain a more stable viscosity.

*Clarity: 
Provide a transparent solution, while corn starch makes the solution cloudy.

**Psyllium husk
Psyllium husk, the seed coat from the psyllium seed, which can be used as a source of fiber and also can replace E415 Xanthan Gum as a thickener or binding agent in gluten-free baking.

**Sodium carboxymethyl cellulose
A cellulose derivative or the sodium salt of CMC, to improve the solubility of CMC in water, made from the natural cellulose after alkalinization and etherification.
It is another popular thickener (not a gelling agent) in food with the properties of thickening, suspension, emulsification, and stabilization.

**Agar agar
A polysaccharide extracted from the red algae of the class Rhodophyceae, insoluble in cold water, commonly used as a gelling agent in jelly and can replace gelatin.

**Gum arabic
A water-soluble polysaccharide comes from stems and branches of acacia senegal and acacia seyal, mainly used in chocolates, candies, and chewing gum.

**Locust bean gum
It is the endosperm of the seed of the carob (locust) tree, this polysaccharide is commonly used as a thickener (can also act as a gelling agent but with a high concentration) in ice cream.

**Konjac gum and Konjac glucomannan
Water-soluble polysaccharides with the strongest viscosity, made from the root of the konjac plant, used as a thickening and gelling agent commonly in meat products, pastas, and noodles.

**Gelatin
Commonly made by cooking collagen from the skin and bones of fish, beef, and pig and mainly used to produce a gel in yogurt, pudding, and ice cream.
Not suitable for vegetarians as it originated from animals.

**Carrageenan
Extracted from red algae, with both thickening and gelling properties.
This ingredient can be divided into three types: Kappa, Iota, and Lambda according to the source of red algae and classified into two grades (semi-refined and refined) based on the different manufacturing processes.
It is mostly used in meat.

WHAT ARE THE OTHER KNOWN NAMES OF E415 XANTHAN GUM?
E415 Xanthan Gum is a thickener and stabilizer widely used in the food and cosmetics industry.
However, some confusion can arise in the definition of these substances.
In particular, E415 Xanthan Gum is referred to by some people as “xanthan” or “E415 Xanthan Gum”.

Although these terms are often used synonymously, each expresses the properties and areas of use of this substance in different ways.
In other words, E415 Xanthan Gum can be described as a "polysaccharide", especially when it is produced from sugars such as glucose, sucrose or lactose.

E415 Xanthan Gum is also labeled as "E415" in some sources.
E415 is known as a food additive in Europe and when most people hear this code, they do not actually understand that they are talking about E415 Xanthan Gum.

IS E415 XANTHAN GUM SAFE TO EAT?
Yes, E415 Xanthan Gum almost has no side effects and the safety has been approved by the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
FDA

E415 Xanthan Gum derived from Xanthomonas campestris may be safely used as a thickener, stabilizer, emulsifier, suspending agent, bodying agent, or foam enhancer in food. 
EFSA

E415 Xanthan Gum (E415) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “ additives other than colours and sweeteners”.

Safety re-evaluation in 2017
After the studies of carcinogenicity, genotoxicity and other researches, EFSA concluded there is no safety concern and no need for a numerical ADI for E415 Xanthan Gum (E415) when used as a food additive. 

However, there is a maximum use level for infants. 
Approved uses;
E415 Xanthan Gum's application is listed in “Group I” with the maximum level “quantum satis”.

The following are some of its separate uses:
*Jam, jellies and marmalades 
*Meat preparations
*Table-top sweeteners in powder/liquid form
*Processed cereal-based foods and baby foods gluten-free cereal-based foods.  

ADVANTAGES AND DISADVANTAGES OF USING IT IN THE KITCHEN:
E415 Xanthan Gum is frequently preferred as a thickener and stabilizer in meals.  
The advantages of these substances, which are used instead of flour especially in gluten-free recipes, cannot be ignored.
For example, E415 Xanthan Gum gives an excellent density to soups and sauces, while also strengthening the structure of doughs. 

However, there are some concerns about E415 Xanthan Gum.
Excessive consumption can cause gas accumulation in the intestines.

In other words, E415 Xanthan Gum is important to remember that it can cause digestive problems in some individuals.
In addition, while it offers a healthy alternative with its compatibility with recipes containing E415 Xanthan Gum, some users also experience mild digestive discomfort.  

As a result, considering the advantages and disadvantages of these substances, E415 Xanthan Gum is important for each individual to effectively evaluate their usage habits.

STRUCTURED RECIPES WITH E415 XANTHAN GUM: WHAT DO EAT AND DRINK
E415 Xanthan Gum is a frequently preferred additive in many recipes.
When used as a thickener in meals, E415 Xanthan Gum strengthens the structure of the products.

E415 Xanthan Gum can be used especially in soups, sauces and salad dressings.  
But E415 Xanthan Gum is necessary to be careful when deciding what to eat.
Apart from these specified usage methods, E415 Xanthan Gum is useful to consider different alternatives.

PHYSICAL and CHEMICAL PROPERTIES of E415 XANTHAN GUM:
Form: Powder
Appearance: white or cream-color and free-flowing powder
Viscosity: 1200 - 1600 mpa.s
Assay(on dry basis): 91.0 - 108.0%
Loss on drying(105o­C, 2hr): 6.0 - 12.0%
V1 : V2: 1.02 - 1.45 
Pyruvic Acid: ≥ 1.5%
PH of 1% solution in water: 6.0 - 8.0
Heavy metals(as Pb): ≤ 20 mg/kg
Physical state: solid

Color: No data available
Odor: No data available
Melting point/freezing point: No data available
Initial boiling point and boiling range: No data available
Upper/lower flammability or explosive limits: No data available
Flash point: No data available
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: No data available

Viscosity 
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure: No data available
Density: No data available
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available

Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available
Chemical Formula: C 35 H 49 O 29
Molar Mass: 33.748  g mol −1
Chemical formula: C35H49O29 (monomer)
Molar mass: 933.748 g·mol−1
Chemical Name: Xanthan Gum
IUPAC Name: Not specified
CAS Number: 11138-66-2

EC Number: 234-394-2
E Number: E415
Molecular Formula: C35H49O29
Molecular Weight: Approximately 933.75 g/mol​
Appearance: White to tan-colored powder
Solubility: Highly soluble in water; forms a viscous solution
pH (1% solution): Approximately 6.0–8.0
Stability: Stable under a wide range of temperatures and pH levels
Viscosity: High viscosity at low concentrations
Hygroscopicity: Hygroscopic (absorbs moisture from the air)

FIRST AID MEASURES of E415 XANTHAN GUM:
-Description of first-aid measures:
*If inhaled:
If breathed in, move person into fresh air. 
*In case of skin contact:
Wash off with soap and plenty of water.
*In case of eye contact:
Flush eyes with water as a precaution.
*If swallowed:
Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of E415 XANTHAN GUM:
-Environmental precautions:
No special environmental precautions required.
-Methods and materials for containment and cleaning up:
Sweep up and shovel. 
Keep in suitable, closed containers for disposal

FIRE FIGHTING MEASURES of E415 XANTHAN GUM:
-Extinguishing media:
*Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Special hazards arising from the substance or mixture:
Nature of decomposition products not known.
-Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
-Further information:
No data available

EXPOSURE CONTROLS/PERSONAL PROTECTION of E415 XANTHAN GUM:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
*Skin protection:
Handle with gloves. 
Wash and dry hands.
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
-Control of environmental exposure:
No special environmental precautions required.

HANDLING and STORAGE of E415 XANTHAN GUM:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Keep container tightly closed in a dry and well-ventilated place. 
Store in cool place. 
hygroscopic
*Storage class:
Storage class (TRGS 510): 13: 
Non Combustible Solids

STABILITY and REACTIVITY of E415 XANTHAN GUM:
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available