XANTHAN GUM E415

Xanthan gum E415 is mainly used as a food additive and rheology modifier.
Xanthan gum E415 is commonly used as a food thickener (for example, in salad dressings) and stabilizer (for example, in cosmetics to prevent the separation of ingredients).
Xanthan gum E415 is used to thicken and stabilize water-based products, such as dairy products, dressings, sauces, instant soups, syrups and baked goods.

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),

It’s Xanthan gum E415, a food additive that you’ve probably never heard of but likely consume several times per week.
Given that Xanthan gum E415’s found in many industrial products and has been linked to respiratory and digestive problems, many people are concerned about its safety.

But the Food and Drug Administration (FDA) considers Xanthan gum E415 safe for consumption as a food additive.
Moreover, Xanthan gum E415's popularity as a supplement and common ingredient in gluten-free products is growing.
Xanthan gum E415 may even have health benefits, like lowering cholesterol and blood sugar levels.

Xanthan gum E415 is a popular food additive that’s commonly added to foods as a thickener or stabilizer.
Xanthan gum E415’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 an alcohol.

Xanthan gum E415’s then dried and turned into a powder.
When Xanthan gum E415 powder is added to a liquid, it quickly disperses and creates a viscous and stable solution.
This makes Xanthan gum E415 a great thickening, suspending, and stabilizing agent for many products.

Xanthan gum E415 was discovered by scientists in 1963.
Since then, Xanthan gum E415  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 Xanthan gum E415 a food can contain.

Even though it’s made in a lab, Xanthan gum E415’s a soluble fiber.
Soluble fibers are carbs that your body cannot break down.
Instead, they absorb water and turn into a gel-like substance in your digestive system, which slows digestion.

Therefore, your body is unable to digest Xanthan gum E415, and it does not provide any calories or nutrients.
Xanthan gum E415 is a high molecular weight polysaccharide produced by fermentation of a carbohydrate with Xanthomonas campestris.
Discover the versatility of Xanthan gum E415 – an important ingredient for many industries.

As a thickening agent and stabilizer, Xanthan gum E415 guarantees optimum texture and quality.
Find out how Xanthan gum E415 can improve your offering!
Xanthan gum E415 is a natural polysaccharide used in the food industry as an emulsifier and stabilizer as a food additive E415.

Xanthan is obtained by the fermentation of glucose or sucrose by the bacteria Xanthomonas campestris.
Xanthan gum E415 is a hydrophilic colloid to thicken and stabilize emulsions and suspensions.
Xanthan gum E415 can perform high viscosities at low shear rates, stabilize suspensions, and provide good flow properties when poured or spooned.

Xanthan gum E415’s a kind of good thickening and stabilizing agent which can be widely used in the food industry, like: beverage juice, ice cream, milk, bakery, jam, ketchup, etc.
Xanthan gum E415 powder food grade is a polysaccharide secreted by the bacterium Xanthomonas campestris.

Xanthan gum E415 powder consists of repellent pentasaccharide units containing glucose, mannose and glucuronic acid in a molar ratio of 2.0:2.0:1.0.
Xanthan gum E415 is produced by fermentation of glucose, sucrose or lactose.

After the fermentation period, the polysaccharide is precipitated from the growth medium with isopropyl alcohol, dried and ground into a fine powder.
Later, it is added to the liquid medium and finally Xanthan gum E415 powder is formed.

Xanthan gum E415 is a popular food additive that is commonly added to food products as a thickener or stabilizer.
Xanthan gum E415 is formed when sugar is fermented by a bacteria called Xanthomonas campestris.
When the sugar is fermented, Xanthan gum E415 forms a broth or similar substance that is solidified by the addition of alcohol.

Xanthan gum E415 is then dried and turned into a powder.
When Xanthan gum E415 is added to a liquid, it disperses quickly to form a viscous and stable solution.
This property makes Xanthan gum E415 a great thickening, suspending and stabilizing agent for many products.

Xanthan gum E415 was discovered by scientists in the 1960s.
Since then, Xanthan gum E415 has been well researched and determined to be safe.
Therefore, Xanthan gum E415 is approved in many countries as a good food additive.

And there is no limit set on the amount of Xanthan gum E415 that a food can contain.
Technically, Xanthan gum E415 is a soluble fiber.
So Xanthan gum E415 does not break down in our body.

That is why Xanthan gum E415 is a kind of healthy food additive.
Instead, Xanthan gum E415 absorbs water and turns into a gel-like substance in our digestive system, which helps slow down our digestion.
In other words, the human body is unable to digest Xanthan gum E415 and it does not provide any calories or nutrients.

Xanthan gum E415 is a polysaccharide with many industrial uses, including common food additives.
Xanthan gum E415 is an effective thickening agent and stabilizer that prevents ingredients from separating.
Xanthan gum E415 can be made from simple sugars using a fermentation process and takes its name from the species of bacteria used, Xanthomonas campestris.

A complex exopolysaccharide, meaning Xanthan gum E415 is a polymer composed of sugar residues, secreted by a microorganism into the surrounding environment.
Xanthan gum E415 is also the preferred method of thickening liquids for those with swallowing disorders, given that it does not change the color or smell of foods or beverages at typical levels of use.

Xanthan gum E415 is an ingredient in a wide variety of foods, as well as products such as toothpaste.
Xanthan gum E415 is a polysaccharide, a type of sugar, that is made from a bacterium called Xanthomonas campestris, through a fermentation process.

Xanthomonas campestris infects a wide range of cruciferous plants such as cabbage, cauliflower, and Brussels sprouts, causing diseases such as black rot and bacterial wilt.
Xanthan gum E415 is a food thickener made from bacteria that infect numerous plants.

USES and APPLICATIONS of XANTHAN GUM E415:
Xanthan gum E415 can be used as a thickener or a stabilizer and rheology control agent for food, pharmaceutical, toothpaste.
In the food field, Xanthan gum E415 can be added to beverages, dairy, confectionery, bakery, frozen desserts, meat, and etc.
Thickener & Stabilizer: Xanthan gum E415 is widely used to increase viscosity and prevent separation in dressings, sauces, gravies, and soups.

Emulsifier: Xanthan gum E415 helps create stable emulsions, particularly in low-fat or fat-free products like salad dressings.
Suspension Agent: Xanthan gum E415 keeps solid particles suspended evenly in liquids, preventing settling in beverages, fruit pulps, and spice mixtures.

Texturizer: Xanthan gum E415 provides a smooth, creamy mouthfeel and improves the texture of dairy products, ice cream, and gluten-free baked goods.
Foam Stabilizer: Xanthan gum E415 enhances the stability of foams and aerated products like meringues and whipped toppings.

Xanthan gum E415 E415 is a very strong thickener whose action is completely independent of the presence of acids, salts, heat and mechanical stress.
Xanthan gum E415 is mainly used as a food additive and rheology modifier.

Xanthan gum E415 is commonly used as a food thickener (for example, in salad dressings) and stabilizer (for example, in cosmetics to prevent the separation of ingredients).
Xanthan gum E415 is used to thicken and stabilize water-based products, such as dairy products, dressings, sauces, instant soups, syrups and baked goods.

In ice cream, Xanthan gum E415 prevents the formation of ice crystals.
Xanthan gum E415 is also often found in low-fat products, where it replaces the thickening function of fat.
Xanthan gum E415 is also used in cosmetics, where it is added to cream or toothpaste, for example, where it acts as a stabilizer and binder for ingredients that would naturally separate.

Xanthan gum E415 does not contain gluten, which is why it is also used in gluten-free pastries, where it gives the dough the necessary "stickiness" that gluten would otherwise provide.
Xanthan gum E415 Powder is widely used as a thickening and stabilizing agent in a wide range of foods and industrial products.

Xanthan gum E415 is very easy to find in food, pharmaceuticals, fine chemicals, agriculture, oil drilling and mining.
In the food field, Xanthan gum E415 is used as a salt-resistant thickener, a high-efficiency suspending agent and emulsifier, a high-viscosity filler, it can improve the freezing stability and mouthfeel of products, while extending the shelf life or products.

Xanthan gum E415, even just 1%, is capable of significantly increasing the viscosity of a liquid.
In foods, Xanthan gum E415 is common in salad dressings and sauces.
Xanthan gum E415 helps prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.

Xanthan gum E415 also helps suspend solid particles, such as spices, and helps create the desired texture in many ice creams.
Xanthan gum E415 is also an important composition for many toothpastes.
Xanthan gum E415 will act as a binder to keep the product uniform.

Xanthan gum E415 also helps to solidify commercial egg white substitutes, which replace the fats and emulsifiers found in egg yolks.
In gluten-free baking, Xanthan gum E415 is used to give dough or batter a stickiness that would otherwise be achieved by sticking.
In most foods, Xanthan gum E415 is used at concentrations of 0.5% or less.

Xanthan gum E415 is generally used in a wide range of foods such as sauces and dressings, meat and poultry products, bakery products, confectionery, beverages, dairy products, among others.
In the oil industry, Xanthan gum E415 Powder is used in large quantities to stiffen drilling muds.

These fluids serve to carry solids cut by the drill bit to the surface.
Xanthan gum E415 Powder provides excellent "low end" rheology.
When circulation stops, the solids still 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 widespread use.
Xanthan gum E415 Powder has also been added to concrete poured underwater to increase its viscosity and prevent washout.
In cosmetics, Xanthan gum E415 is used to prepare water gels, usually in conjunction with bentonite clays.

Xanthan gum E415 is also used in oil-in-water emulsions to help stabilize oil droplets against coalescence.
Xanthan gum E415 has some skin moisturizing properties.

This makes it a common ingredient in fake blood recipes, etc.
Although it may offer some health benefits, Xanthan gum E415 is used primarily to change the texture of food, not for any specific health needs.

-Milk Drinks and Yogurt Application of Xanthan gum E415 in Dairy
Xanthan gum E415 application is as a stabilizer in various protein beverages and milk beverages to prevent oil-water separation.
It improves protein stability, prevents protein precipitation and thickens almond milk with Xanthan gum E415.

We can also apply the emulsifying ability to use Xanthan gum E415 as the frother and foam stabilizer, such as application in beer manufacturing.
After adding an appropriate amount of Xanthan gum E415 in the emulsification system based on legume protein, the stability of the system will be significantly improved.

-Pharmaceuticals and Personal Care uses of Xanthan gum E415:
*Thickener & Suspending Agent: 
Xanthan gum E415 is used in liquid preparations, gels, and lotions to achieve desired consistency and keep active ingredients suspended.

*Binder & Disintegrant: 
Xanthan gum E415 can function as a binder in tablets and, in some formulations, aid in tablet disintegration.

*Stabilizer: 
Xanthan gum E415 helps stabilize emulsions and suspensions in topical creams, toothpastes, and cosmetics, ensuring product integrity.

-Industrial Applications of Xanthan gum E415:
*Rheology Modifier: 
Xanthan gum E415 is utilized in drilling fluids, paints, coatings, and adhesives to control viscosity and flow properties.

*Suspension Agent: 
Xanthan gum E415 keeps abrasive particles suspended in polishing compounds and industrial cleaners.

*Friction Reducer: 
Xanthan gum E415 can be used in some industrial processes to reduce friction.

-Xanthan gum E415 in Food Applications:
Do you know the uses of Xanthan gum E415 in the food industry?
Food grade Xanthan gum E415, also known as E415 food additive, Xanthan gum E415 E415, thickener/stabilizer E415, can be used in milk drinks, yogurt, sausage, cans, frozen food, juices, and juice-containing beverages, etc.

USES OF XANTHAN GUM E415 IN THE FOOD INDUSTRY:
As a kind of food additive, Xanthan gum E415 can be widely used in the processing of various meat products.
Xanthan gum E415 can significantly improve the tenderness, color, and flavor of the products.
Meanwhile, Xanthan gum E415 can improve the water retention of meat products, thereby increasing the yield rate.
Xanthan gum E415 can be used in square ham, round ham, luncheon meat, etc., which can improve the shapes and make smooth slices.

CANS:
Xanthan gum E415 can also be used in the processing of canned food, which is beneficial to maintain the appearance of the product.
Xanthan gum E415 can better suspend solids, because of its pseudoplastic characteristics, making it easy to infuse.
Studies have found that we can pre-treat the material with solutions of Xanthan gum E415 and other compounds when processing canned mushrooms.
This can effectively overcome shrinkage, browning, and tissue densification during processing.

FROZEN FOOD (FRIES):
Xanthan gum E415 is widely used in frozen food.
In ice cream, Xanthan gum E415 can adjust the mixture viscosity to make it have a uniform and stable composition.
Xanthan gum E415 can make the texture smooth and soft.

Xanthan gum E415 can prevent the formation of large ice crystals in the ice cream tissue and make the ice cream smooth and delicate.
At the same time, Xanthan gum E415 can improve freeze-thaw stability.
The cream and water will be evenly mixed during melting, so there will be no slurry separation phenomenon.

XANTHAN GUM E415 IN FRUIT JUICES AND JUICE-CONTAINING BEVERAGES:
Xanthan gum E415 can be used as a stabilizer in various protein beverages and milk beverages to effectively prevent oily water separation.
Xanthan gum E415 improves protein stability and prevents protein flocculation and sedimentation.

Xanthan gum E415 in fruit juices can play an effective role in thickening, suspending, acid-resistance, and achieving a smooth taste for fruit juice and pulp juices.
Xanthan gum E415 can also use its surfactant properties as a foaming agent and foam stabilizer, such as application in beer manufacturing.

PASTA:
The effect of Xanthan gum E415 in gluten tends to strengthen first and then weaken gradually.
The influence on water holdup capacity will affect other indicators of gluten.
Xanthan gum E415 has a better effect on improving farinograph properties.

Xanthan gum E415 has a weakening effect on the tensile properties.
Xanthan gum E415 has little effect on the swelling power of starch.
Xanthan gum E415 can regularly reduce the initial gelatinization temperature of flour.

The peak viscosity is the largest when the adding amount of Xanthan gum E415 is 0.2%.
Xanthan gum E415 can greatly improve cooking characteristics.
As the proportion of colloids increases, various indexes of cooking characteristics will decrease.

The addition of Xanthan gum E415 will increase the hardness, adhesiveness, and chewiness of noodle texture.
The adhesiveness, elasticity, cohesiveness, and resilience are lower than those of the blank sample.

MARINADE, SEASONING & SALAD DRESSING:
Xanthan gum E415 can be applied in soy sauce, salad dressing, or sauce to thicken, stabilize, enhance the taste and flavor release.
Xanthan gum E415 increases the long-lasting suspension performance of solid particles.
Xanthan gum E415 can show its superior stability in strong acid or high salt seasonings.
Xanthan gum E415 can also improve taste and water retention.

JAM, JELLY, AND FRUIT MARMALADE:
Xanthan gum E415 can be used in jelly production.
Due to the water retention properties of Xanthan gum E415, it can reduce the syneresis of jelly by combining with water and make the taste smoother.

This produces soft and delicious jelly.
The application of Xanthan gum E415 and carrageenan by the ratio of 1:10 will make the best application.
The jelly is good in formability, elasticity, toughness, smooth surface, and uniform texture.

Xanthan gum E415 has a light green color, translucent, delicate taste, sweet taste, and no peculiar smells.
It should be noted that Xanthan gum E415 can be compounded with carrageenan to be used in jelly.

Xanthan gum E415 can also be compounded with locust bean gum, konjac gum, potassium chloride, and other additives to form an elastic, refreshing, and flavor-releasing gel.
By adding fruit juice, pulp, food flavor, or dairy products, Xanthan gum E415 can make various jelly or puddings.

MEAT AND SEAFOOD PROCESSING:
Xanthan gum E415 improves the water retention of meat.
Xanthan gum E415 mainly bases on two aspects:
One is that Xanthan gum E415 is a hydrocolloid, which can penetrate into the meat tissue to increase the water retention capacity of the muscle.

The other is that the water retention of meat can be achieved through the gelatinous form of protein.
Xanthan gum E415 can improve the structure and electrostatic effects.
Xanthan gum E415 improves the tenderness and flexibility of meat products.

Xanthan gum E415 improves product structure and increases elasticity.
Xanthan gum E415 can reduce the water loss rate of cold storage.

The application of Xanthan gum E415 will help improve the water retention and texture quality of meat.
Xanthan gum E415 enhances the taste, increases product yield, and reduces the costs.

BAKING GOODS (CAKES, BREAD, DESSERTS, PRESERVES):
Xanthan gum E415 can be widely used in the processing of various kinds of snacks, bread, biscuits, candies, and other foods.
Without changing the traditional flavor of the foods, Xanthan gum E415 can improve the water retention and taste flexibility of the food during the baking and storage period.

FROZEN FOOD (FRIES):
Xanthan gum E415 can be used in frozen food.
Xanthan gum E415 can make the frozen food stabilized by combining free water.
Xanthan gum E415 can also control the growth rate of ice crystals and provide the ideal texture.

SOLID BEVERAGES (COFFEE, COCOA POWDER):
In solid beverages, the hydrocolloid has the function of enhancing the taste.
Xanthan gum E415 suspends small solid particles which are difficult to dissolve in water (such as tea powder, coffee powder, cocoa powder), and so on.

PET FOOD, ANIMAL FEED:
Xanthan gum E415 makes mixed meat and minced meat easy to solidify and shape.
Xanthan gum E415 will enhance the tastes of meat.

CREAM.
Whipping cream has high nutritional values.
Xanthan gum E415 is expensive, but it has a low whipping rate and weak molding stability.
Whipping cream with Xanthan gum E415 is easy to whip.

Xanthan gum E415 has good molding stability and it is not easy to collapse.
Since it has excellent water retention and emulsification characteristics, it is suitable to add Xanthan gum E415 in pigmented whipping cream.
The water retention and emulsification make Xanthan gum E415 difficult to separate water and oil.

ELDER PEOPLE SWALLOWING AID:
A study in 2014 found that Xanthan gum E415 could help people with dysphagia to swallow their food safely.
Xanthan gum E415 can also stabilize blood sugar.

People who have dysphagia symptoms usually block the throats on the path of the food, leading to choking.
The solution is to make a gel product and make Xanthan gum E415 easier to eat.

Xanthan gum E415 breaks easily in the mouth and can be applied to the usual foods that people eat without changing their taste or appearance.
Xanthan gum E415 can provide fast mixing and gelation capabilities, and it is easy to swallow.
In addition, Xanthan gum E415 also helps to maintain gelation throughout the shelf life and consumption period.

As one of the food additive groups, Xanthan gum E415 E415 is also authorized in a wide range of foods in the EU.
It is noted that in cases where Xanthan gum E415 (E415) is added in combination with other gums, such as locust bean gum (E410), guar gum (E412), or konjac glucomannan (E425) to food, the synergistic increase in viscosity has to be taken into consideration.
This may be relevant in particular for the combined uses of Xanthan gum E415 and guar gum in infant food for special medical purposes.

PROPERTIES OF XANTHAN GUM E415:
Made of natural sugar-based polymers, the Xanthan gum E415 has many properties:
*Xanthan gum E415 increases the viscosity of cold/hot liquid and pasty preparations (soups, creams, ice creams, nappages, coulis, syrups).

*Xanthan gum E415 is used as a stabilizing and emulsifying agent, particularly in emulsified sauces (salad dressing, béarnaise, mayonnaise, marinades, vinaigrettes, hot sauces...).

*Xanthan gum E415 increases the moist of bread and brioche.
*Xanthan gum E415 is used in dietetic pastries as a texturing agent.

CHARACTERISTICS OF XANTHAN GUM E415:
Xanthan gum E415 is a substance of natural origin, a polysaccharide obtained by fermentation of glucose or sucrose.
In its pure form, Xanthan gum E415 is a colorless substance with a gel-like character, but in the food industry we encounter it as a white powder.

Xanthan gum E415 is used as a thickener or stabilizer in dairy products, dressings or even meat products.
Xanthan gum E415 is generally considered a safe substance without side effects, but rare cases of allergy to xanthan are known.

FEATURE OF XANTHAN GUM E415:
*High temperature resistance, freeze-thaw stability, special shear and high emulsification performance.
*High stability at high temperature, able to maintain the moisture content of baked goods and increase the taste.
*Complete solubility and stability under low pH conditions.

WHERE IS XANTHAN GUM E415 FOUND?
Xanthan gum E415 is found in food, personal care products, and industrial products.

-FOOD PRODUCTS:
Xanthan gum E415 can improve the texture, consistency, flavor, shelf life, and appearance of many foods.
Xanthan gum E415 also stabilizes foods, helping certain foods withstand different temperatures and pH levels.

Additionally, Xanthan gum E415 prevents foods from separating and allows them to flow smoothly out of their containers.
It’s frequently used in gluten-free cooking because Xanthan gum E415 can provide the elasticity and fluffiness that gluten gives traditional baked goods.

The following are some common foods that contain Xanthan gum E415:
*salad dressings
*bakery products
*fruit juices
*soups
*ice creams
*sauces and gravies
*syrups
*gluten-free products
*low fat foods

-PERSONAL CARE PRODUCTS:
Xanthan gum E415 is also found in many personal care and beauty products.
Xanthan gum E415 allows these products to be thick but still flow easily out of their containers.
Xanthan gum E415 also allows solid particles to be suspended in liquids.

The following are some common products that contain Xanthan gum E415:
*toothpaste
*creams
*lotions
*shampoo

-INDUSTRIAL PRODUCTS:
Xanthan gum E415 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 good flow.

Common industrial products containing Xanthan gum E415 include:
*fungicides, herbicides and insecticides
*tile, grout, oven, and toilet bowl cleaners
*paints
*fluids used in oil drilling
*adhesives like wallpaper glue

HEALTH BENEFITS OF XANTHAN GUM E415:
Xanthan gum E415 may lower blood sugar
Studies have found that Xanthan gum E415 can lower blood sugar when consumed in large doses.
It’s believed that Xanthan gum E415 turns fluids in the stomach and small intestine into a viscous, gel-like substance.

This slows digestion and affects how quickly sugar enters the bloodstream, decreasing blood sugar spikes after eating.
A study involving female participants found that those who consumed rice with added Xanthan gum E415 had significantly lower blood sugar levels immediately afterward compared to those who consumed rice without it.

OTHER HEALTH BENEFITS:
Xanthan gum E415 has been linked to other potential health benefits, though these benefits are unlikely to occur without taking supplements.

Some potential health benefits of Xanthan gum E415 include:

*Lower cholesterol: 
A 1986 study had five men consume 10 times the recommended amount of Xanthan gum E415 per day for 23 days.
Subsequent blood tests found that their cholesterol decreased by 10%.

*Weight loss: 
People have noted increased fullness after consuming Xanthan gum E415.
Xanthan gum E415 may increase fullness by delaying stomach emptying and slowing digestion.

*Cancer-fighting properties: 

*Improved regularity: 
Xanthan gum E415 increases the movement of water into the intestines to create a softer, bulkier stool that’s easier to pass.
Studies have found that Xanthan gum E415 significantly increases the frequency and amount of stool.

*Thickens liquids: 
Xanthan gum E415’s used to thicken liquids for those who have difficulty swallowing, such as older adults or people with neurological disorders.

*Saliva substitute: 
Xanthan gum E415’s sometimes used as a saliva substitute for individuals experiencing dry mouth.

PHYSICAL AND CHEMICAL PROPERTIES OF XANTHAN GUM E415:
Physical appearance: cream-colored, free-flowing powder
Odor: flour like odor
PH (1% solution): 5.5 to 8.5
Specific load: Not available
Water solubility: Soluble
Melting point range: not applicable
Boiling point range: Not applicable
Vapor pressure: Not applicable
Vapour density: Not applicable

XANTHAN GUM E415 POWDER PRODUCTION:
Actually, the way Xanthan gum E415 is made is quite fascinating:
Xanthan gum E415 is first produced when glucose, sucrose, or lactose are fermented by the bacteria Xanthomonas campestris.
Xanthan gum E415 is then precipitated (made into a solid) with isopropyl alcohol.

Once dried, it is ground into a fine powder where it can be added to liquid to form Xanthan gum E415 powder.
Because it is an effective "all natural" emulsifier, Xanthan gum E415 is considered a non-hazardous additive for a wide range of brines, drilling and fracturing fluids.

PRODUCTION OF XANTHAN GUM E415:
Typically, corn or soy (which may be genetically modified) is used as the raw material for the production of Xanthan gum E415.
The resulting glucose or sucrose is fermented by the bacteria Xanthomonas campestris for several days, then precipitated with isopropanol and dried to a readily soluble powder.

PHYSICAL and CHEMICAL PROPERTIES of XANTHAN GUM E415:
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)
Appearance: creamy white powder
Particle size (mesh): 200 ms (90% pass 200 ms)
Loss on drying (%): ≤13
PH (1% KCl): 6.0-8.0
Viscosity (1% KCL, cps): ≥1200cps
Shear ratio: ≥6.0
Ash (%): ≤13
Pyruvic acid (%): ≥1.5
V1:V2: 1.02-1.45

Determination: 91% to 108%
Total nitrogen: ≤1.5%
Total heavy metals: ≤10ppm
As: ≤3ppm
Pb: ≤5ppm
Total plate count: ≤2000cfu/g
Molds/yeast: ≤100cfu/g
Staphylococcus: Negative
Salmonella: Negative
Coliform: Negative

FIRST AID MEASURES of XANTHAN GUM E415:
-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 XANTHAN GUM E415:
-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 XANTHAN GUM E415:
-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 XANTHAN GUM E415:
-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 XANTHAN GUM E415:
-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 XANTHAN GUM E415:
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available