XANTHAN GUM (E415)

Xanthan Gum (E415) helps to 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 it helps create the desired texture in many ice creams.
Xanthan Gum (E415) also helps thicken commercial egg substitutes made from egg whites by replacing the fat and emulsifiers found in yolks.

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), Kelzan, E415, Xanthan gum, Xanthan, Corn sugar gum, Polysaccharide B-1459, Keltrol, Rhodopol, Flocon, Grinsted Xanthan, E415 (food additive code), Xanthan gum, Xanthomonas polysaccharide, Corn sugar gum, Polysaccharide B-1459, E415 (food additive code), Xanthan polysaccharide, Fermentation-derived polysaccharide

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

Xanthan Gum (E415) is a polysaccharide gum derived from Xanthomonas campestris by a pure-culture fermentation process and purified by recovery with isopropyl alcohol.
The major constituents include D-glucose, D-mannose, and D-glucuronic acid.
Xanthan Gum (E415) is a direct food additive permitted for direct addition to food for human consumption by the FDA.

Xanthan Gum (E415) is a polysaccharide gum derived from Xanthomonas campestris by a pure culture fermentation process.
Xanthan Gum (E415) is Jungbunzlauer's hydrocolloid with outstanding properties – being used as stabiliser and thickener in uncountable applications.
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, Xanthan Gum (E415) 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 Xanthan Gum (E415)’s made in a lab, it’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 highly versatile thickener, emulsifier and stabilizer, soluble both hot and cold.
Xanthan Gum (E415)'s viscosity remains stable regardless of temperature or pH, even in very acidic media.
Xanthan Gum (E415) is compatible with salty and alcoholic liquids, which allows its use in a wide variety of preparations.

Xanthan Gum (E415) has a pseudoplastic behavior, remaining viscous at rest and fluid under agitation, ideal for products such as ketchup.
Xanthan Gum (E415) resists freezing and thawing processes well without losing its properties, and is effective in preventing syneresis (water loss) in gels.
Xanthan Gum (E415) is a byproduct of the xanthomas campestris excretion.

Xanthan Gum (E415) contains natural polysaccharides; glucose, mannose, and glucuronic acid.
Xanthan Gum (E415) is gluten-free, dried into a white powder that is soluble in both cold and warm water.
Some people are suspicious of ingredients with unfamiliar names, such as Xanthan Gum (E415).

We are frequently asked, “Aren’t your dishes chock-full of chemicals?”
Well, yes, but all foods are, including the most natural and organic ones.
But nearly all of those chemicals are derived from natural ingredients or processes that have been used for decades.

First discovered by USDA scientists in the 1950s, Xanthan Gum (E415) is fermented by plant-loving bacteria, characterized by sticky cell walls.
Xanthan Gum (E415) is no less natural than vinegar or yeast.
We think Xanthan Gum (E415) is one of the best discoveries in food science since yeast.

Xanthan Gum (E415) is a food thickener.
Xanthan Gum (E415) is an ingredient in a wide variety of foods, as well as products such as toothpaste.
Though Xanthan Gum (E415) may offer some health benefits, primary uses include changing the texture of food.

Xanthan Gum (E415) is a polysaccharide, a type of sugar that is made from a bacteria called Xanthomonas campestris, through a process of fermentation.
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.
Manufacturers make Xanthan Gum (E415) by pulling bacteria from many different plants.
The finished product does not contain any viable bacteria, so there is no risk of Xanthan Gum (E415) causing infections.

USES and APPLICATIONS of XANTHAN GUM (E415):
The addition of 1% Xanthan Gum (E415) can produce a significant increase in the viscosity of a liquid.
In foods, Xanthan Gum (E415) is a common ingredient in salad dressings and sauces.
Xanthan Gum (E415) helps to 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 it helps create the desired texture in many ice creams.
Toothpaste often contains Xanthan Gum (E415) as a binder to keep the product uniform.
Xanthan Gum (E415) also helps thicken commercial egg substitutes made from egg whites by replacing the fat and emulsifiers found in yolks.

Xanthan Gum (E415) 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, Xanthan Gum (E415) is used to give the dough or batter the stickiness that would otherwise be achieved with gluten.
In most foods, Xanthan Gum (E415) is used at concentrations of 0.5% or less.

Xanthan Gum (E415) 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, Xanthan Gum (E415) is used in large quantities to thicken drilling mud.
These fluids carry the solids cut by the drilling bit to the surface.

Xanthan Gum (E415) provides improved low velocity, or "low end", 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.

Xanthan Gum (E415) has been added to concrete poured underwater in order to increase its viscosity and prevent washout.
In cosmetics, Xanthan Gum (E415) is used to prepare water gels.
Xanthan Gum (E415) is also used in oil-in-water emulsions to enhance droplet coalescence.

Xanthan Gum (E415) is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.
Furthermore, thiolated Xanthan Gum (E415) (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.

Xanthan Gum (E415) is used as a thickening agent and stabilizer in emulsions.
Xanthan Gum (E415) 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.

Xanthan Gum (E415) also provides good freeze-thaw stability and shows remarkable suspension characteristics.
Xanthan Gum (E415) is used as a stabiliser, 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 Xanthan Gum (E415) include the use in tooth pastes, lotions, shampoos and formulations such as tablets.
Typical industrial applications of Xanthan Gum (E415) is the use in cleaners, paints, ceramic glazes, inks and oil drilling fluids.
Xanthan Gum (E415) is often used as a thickening and stabilizing agent in food, cosmetics and industrial applications.

Its ability to thicken and stabilize liquids even at low concentrations makes Xanthan Gum (E415) particularly useful in products such as dressings, sauces and gluten-free baked goods.
Cosmetics: Xanthan Gum (E415) is found in lotions, creams and shampoos, where it acts as a thickener and stabilizer to ensure a uniform consistency.
Pharmaceutical applications: In various medications and dietary supplements, Xanthan Gum (E415) is used as a binder and stabilizer.

Industry: In the oil and gas industry, Xanthan Gum (E415) is used as a thickener in drilling fluids to increase efficiency in the extraction of raw materials.
Household applications: Xanthan Gum (E415) is also used in some DIY recipes for homemade cosmetic products and as a thickening agent in special recipes.
An additive used as a thickener, stabiliser and emulsifier, Xanthan Gum (E415) is made when strains of the Xanthomonas campestris bacteria are fed a solution of glucose, derived from corn, soy, dairy or wheat.

The bacteria ferments the sugary solution, creating a sticky protective coat that has a consistency suitable for binding and thickening ingredients.
It's these properties that make Xanthan Gum (E415) useful in food production – most notably in gluten-free baking, where it helps starches combine and improves the rise of gluten-free bakes.
Xanthan Gum (E415) is typically used in small quantities as it can form a gel.

Xanthan Gum (E415) is also used in the food industry in salad creams, gum creams, etc.
Xanthan Gum (E415) is typically used in creams and lotions because it can retain water very well.
When applied to the skin, Xanthan Gum (E415) provides an easy and smooth glide across the skin.

Being a polysaccharide, Xanthan Gum (E415) has some moisturizing properties.
Due to its stabilizing abilities, Xanthan Gum (E415) can extend the shelf life of a product.
When mixed with liquids, Xanthan Gum (E415) can increase viscosity even at 1%, which can be used in serums to provide a smooth, gel-like consistency.

Xanthan Gum (E415) can be used in organic skincare due to its natural origins and being less irritating to the skin compared to other synthetic ingredients.
For foaming products such as foaming cleansers or shampoos, Xanthan Gum (E415) can be used to improve the foaming quality of the products.
Xanthan Gum (E415) is used as a thickener or stabilizer in a wide variety of foods found on grocery store shelves.

Many canned or prepared products contain Xanthan Gum (E415): salad dressings, sauces, soups, and baked goods — particularly those that are gluten-free because Xanthan Gum (E415) can perform some of the same functions as gluten.
Xanthan Gum (E415) is one of the most useful food additives around; it is effective in a wide range of viscosities, temperatures, and pH levels.

Xanthan Gum (E415) is easy to use, has no taste, and generally works quite well.
And it can thicken liquids at extremely low concentrations – as little as 0.1% by weight can yield a thick liquid, and 0.5% by weight can make a thick paste (this is why it is best to weigh out Xanthan Gum (E415) with a digital scale rather than use volumetric measurements).

Traditional thickeners like flour typically require far larger amounts to do a similar job.
The quantity matters because the more thickener you have as a fraction of the total mixture the more likely it is to impose an undesirable texture and inhibit flavor.

-Shear thinning uses of Xanthan Gum (E415):
The viscosity of Xanthan Gum (E415) 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 Xanthan Gum (E415) 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 Xanthan Gum (E415) exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.
The rheology of xanthan aqua solutions become visco-elastic at higher concentrations of Xanthan Gum (E415) in water.

-Concentrations used of Xanthan Gum (E415):
The greater the concentration of Xanthan Gum (E415) 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% Xanthan Gum (E415).

A teaspoon of Xanthan Gum (E415) 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% Xanthan Gum (E415) is typically used.
Larger amounts result in larger bubbles and denser foam.
Egg white powder (0.2–2.0%) with 0.1–0.4% Xanthan Gum (E415) yields bubbles similar to soap bubbles.

-Food industry uses of Xanthan Gum (E415):
Thickening agent: Xanthan Gum (E415) is often used in sauces, dressings and soups to achieve a creamy consistency.
Gluten-free products: It improves the texture of gluten-free bread and pastries by binding moisture and stabilizing the structure.
Emulsifier: In mayonnaise and other emulsified products, Xanthan Gum (E415) helps to keep the oil and water phases stable.

USAGE AND BENEFITS of XANTHAN GUM (E415):
The main characteristic of Xanthan Gum (E415) is that it is a gelling agent that allows multiple components to bind together in a formulation.
Xanthan Gum (E415) can also be used in formulations for its emulsifying and rheological qualities to increase a product's viscosity, stability, or foaming capabilities.
Xanthan Gum (E415) is a natural and cost-effective alternative compared to synthetic emulsifiers and binders.

POTENTIAL HEALTH BENEFITS of XANTHAN GUM (E415):
***Lowering or stabilizing blood sugar
A 2016 study found that Xanthan Gum (E415) could lower the glycemic index of rice.
After a group of people ate rice that was coated with Xanthan Gum (E415), their blood sugar levels were lower.
The benefits were most significant when participants consumed rice covered with xanthan, instead of using Xanthan Gum (E415) before or after meals.
So foods containing Xanthan Gum (E415) might offer the most potent blood sugar-lowering benefits.

***Xanthan Gum (E415) may also stabilize blood sugar.
A 2021 review found that Xanthan Gum (E415) mixed with beta-glucan (a type of sugar found in plants) could help prevent blood sugar spikes, although additional research is needed.
A 2022 study showed a decrease in blood glucose levels after meals that had been prepared with Xanthan Gum (E415), and that the gut microbiome was altered with increased short-chain fatty acids.
Nonetheless, little is known about Xanthan Gum (E415)’s direct interaction with the gut microbiota.

***Reducing cholesterol
Some research suggests that, when taken in very high doses, Xanthan Gum (E415) may lower cholesterol levels.
A 1987 study, for example, found that men who consumed Xanthan Gum (E415) for about 3 weeks experienced a 10 percent reduction in cholesterol.
There is little evidence that Xanthan Gum (E415) is beneficial on its own in the treatment of high cholesterol.
A newer study has yet to be done to confirm these results.

***Saliva substitute and treating dry mouth
Xanthan Gum (E415) may be a useful and safe saliva substitute for people who experience chronic dry mouth.
As of 2013, some varieties of toothpaste for dry mouths contain Xanthan Gum (E415) to help lock in moisture.

***Laxative
Because Xanthan Gum (E415) helps to bind water, it may also help act as a laxative.
The food thickener swells in the digestive tract, helping the intestines to remain moist and supporting gastrointestinal function.

***Making Xanthan Gum (E415) easier to swallow
Some diseases can make swallowing difficult, especially when the mouth and throat are dry.
A 2021 review found that Xanthan Gum (E415) could help people with dysphagia, a swallowing disorder, safely swallow their food.
Xanthan Gum (E415) does this by thickening food and saliva, making it easier for both to move down the throat.
This could reduce the risk of choking and make eating safer.

***Role in gluten-free food
For people with celiac disease and gluten-sensitivity, foods containing gluten can cause intense stomach pain, diarrhea, and other unpleasant symptoms.
Flour and other ingredients in many baked goods contain gluten.
Gluten-free products rely on substitutes that can make them resemble the texture, crumb, and flexibility of gluten-containing bread.

Xanthan Gum (E415) thickens food and binds moisture, potentially improving the properties of gluten-free baked goods.
A polysaccharide secretion from bacteria produced by fermentation of sugars such as glucose, sucrose, or lactose.
Xanthan Gum (E415) is used primarily as a food thickener agent or stabilizer.
Xanthan Gum (E415) is a highly water soluble large molecule and gives a thick solution in small quantities.

CULINARY USES of XANTHAN GUM (E415):
Xanthan Gum (E415) is used increasing viscosity of liquid.
Xanthan Gum (E415) is used keeping emulsions homogenized and particles suspended for long periods.
Xanthan Gum (E415) is used stabilization of oil soluble flavours in water based beverages.

Valued for Xanthan Gum (E415)'s ability to withstand a range of temperature and pH.
Due to its heat stability Xanthan Gum (E415) 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 Xanthan Gum (E415) keeps its viscosity.

In gluten-free baking, Xanthan Gum (E415) reinforces gluten-free flour mixtures by adding "stickiness".
Excessive xanthan will create an undesirable "snotty" texture.
This can be overcome by using Xanthan Gum (E415) 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 Xanthan Gum (E415) 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.

WHAT IS XANTHAN GUM (E415) USED FOR?
Xanthan Gum (E415) is used in food production to improve the texture, consistency and shelf-life of foods such as salad dressings, soups, sauces and baked goods.
Xanthan Gum (E415) is particularly useful for those with coeliac disease or non-coeliac gluten sensitivity who must follow a gluten-free diet.
This is because gluten-free substitutes for wheat flour need additives like Xanthan Gum (E415) to achieve a product that resembles the crumb and lightness of regular bakes.

Xanthan Gum (E415) does this by thickening and binding starches, mimicking the elastic properties of gluten.
Xanthan Gum (E415) is purchased in powder form and dissolves easily in water.

Xanthan Gum (E415) is also used in numerous household products, from wallpaper paste to cosmetics.
Items like toothpaste, face creams, shampoos and body lotions may all contain Xanthan Gum (E415).
Xanthan Gum (E415) helps emulsify and thicken these products, making them more visually appealing and easier to squeeze out or pour.

OTHER HEALTH BENEFITS of XANTHAN GUM (E415):
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, but studies on its effectiveness have found mixed results.

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.
Xanthan Gum (E415)’s frequently used in gluten-free cooking because it 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.
* allows these products to be thick but still flow easily out of their containers.
* 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

HOW XANTHAN GUM (E415) IS PRODUCED
Xanthan Gum (E415) was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture.
Xanthan Gum (E415) was approved for use in food in 1968 and its E number is E415.
Xanthan Gum (E415) gets its name from Xanthomonas campestris, a type of bacteria used in its fermentation process.

This bacteria is responsible for black rot in broccoli, cauliflower, and other leafy vegetables.
Xanthan Gum (E415) is formed when sugar is fermented by this type of bacteria called Xanthomonas campestris.
When sugar ferments, a sticky substance forms, which is solidified by adding alcohol.

This sticky substance is then dried and powdered.
Although Xanthan Gum (E415) is made in a laboratory, it is a soluble fiber.
Soluble fibers are carbohydrates that your body cannot break down.
Instead, they absorb water and turn into a gel-like substance in your digestive system that slows digestion.

PHYSICAL AND CHEMICAL PROPERTIES of XANTHAN GUM (E415):
Xanthan Gum (E415) is a whitish to light cream-colored, odorless and tasteless free-flowing powder.
Xanthan Gum (E415) is soluble in both cold and hot water, and dissolves in most acids or bases.

When dissolved in water, Xanthan Gum (E415) forms a clear or slightly opaque solution.
Xanthan Gum (E415) is insoluble in alcohol.
Xanthan Gum (E415) is stable at pH values between 2 and 13.

Xanthan Gum (E415) remains stable at high temperatures (even up to boiling point).
Hygroscopic, Xanthan Gum (E415) can absorb moisture from the air.
Moisture content is generally between 6 and 15%.

Xanthan Gum (E415) can form gel-like structures when in contact with moisture.
Xanthan Gum (E415) contains mannose, glucuronic acid, and acetyl groups attached to a cellulose-like β-D-glucose backbone.
Xanthan Gum (E415) is a branched heteropolysaccharide.

Xanthan Gum (E415) contains hydroxyl (-OH), carboxyl (-COOH), and acetyl groups.
Xanthan Gum (E415) can form complex structures with metal ions (especially calcium).
Xanthan Gum (E415) maintains its viscosity to a large extent in the presence of acids, bases, electrolytes, and salts.

ARE THERE ANY HEALTH BENEFITS OF XANTHAN GUM (E415)?
When eaten at reasonably high levels, Xanthan Gum (E415) may have some influence on your gut and speed digestive transit.
This is because Xanthan Gum (E415) binds with water and swells once eaten; this increases the levels of fluid in the intestine and stimulates the movement of food through the gut, promoting softer, bulkier stools and potentially relieving constipation.

Being a soluble fibre, Xanthan Gum (E415) acts as ‘fuel’ for the beneficial bacteria that reside in your gut.
These bacteria are important not just for the health of your gut, but for your wider health and well-being, too.

There are some suggestions that foods containing Xanthan Gum (E415) (again at high levels) may slow the absorption of sugar from the digestive tract and improve your sense of fullness.
These findings are seen when Xanthan Gum (E415) is added to a carb-rich side dish such as rice, where it helps lower the overall Glycaemic Index (GI) of the dish.
Similarly, when consumed at sufficient doses, Xanthan Gum (E415) may have a moderate effect on cholesterol levels, resulting potentially in a 10% reduction.

FUNCTIONS of XANTHAN GUM (E415):
Xanthan Gum (E415) offers you the following excellent functions.
*Mouthfeel
*Release control agent
*Stabilisation
*Stabiliser
*Suspension
*Tablet binder
*Thickening

STABILITY AND TEXTURE IN ONE of XANTHAN GUM (E415):
Xanthan Gum (E415) is a versatile, natural thickener and stabilizer derived from the fermentation of sugar by the bacterium Xanthomonas campestris.
It is known for its excellent gelling and emulsifying properties, which make Xanthan Gum (E415) a popular additive in the food industry.
Xanthan Gum (E415) is often used in sauces, dressings, baked goods and gluten-free products to improve texture and increase stability.
Xanthan Gum (E415) has a high water-binding capacity and can be effective at both low and high temperatures.
In addition, Xanthan Gum (E415) is gluten-free and therefore ideal for people with gluten intolerance.
In addition to the food industry, Xanthan Gum (E415) also has applications in the cosmetics and pharmaceutical industries, where it serves as a thickener and stabilizer in various formulations.

PROPERTIES of XANTHAN GUM (E415):
*Uniform texturing
*Soluble in cold and hot, with stable viscosity at any pH.
*Compatible with salty and alcoholic media.
*High viscosity at rest, fluid under agitation (pseudoplastic).
*Resistant to freezing and thawing.
*Stabilizer that prevents water loss and crystal formation.
*Versatile for foams, gels, emulsions and low-calorie products.

PROPERTIES of XANTHAN GUM (E415):
Thickening and gelling:
Xanthan Gum (E415) has a high viscosity, which makes it an effective thickening agent that can stabilize large amounts of liquid in small quantities.

2. Stability:
Xanthan Gum (E415) remains stable over a wide pH range (from acidic to alkaline) and at different temperatures, making it versatile in application.

3. Water binding ability:
Xanthan Gum (E415) can bind large amounts of water, resulting in improved moisture retention in foods and preventing dehydration.

4. Emulsifying properties:
Xanthan Gum (E415) stabilizes emulsions by preventing the separation of oil and water phases, which is beneficial in sauces and dressings.

5. Gluten-free functionality:
Xanthan Gum (E415) supports the structure and texture of gluten-free products by improving elasticity and moisture.

6. Temperature insensitivity:
Xanthan Gum (E415) remains stable under heat, making it ideal for cooking and baking applications.

7. Digestibility:
Xanthan Gum (E415) is safe for most people, but should be avoided in large quantities as it can have a laxative effect.

8. Viscosity change:
The viscosity of Xanthan Gum (E415) can be altered by shear forces (e.g. stirring), making it a “pseudoplastic” material.

PREPARATION of XANTHAN GUM (E415):
Xanthan Gum (E415) 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, Xanthan Gum (E415) 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.

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

DETAIL OF THE BIOSYNTHESIS of XANTHAN GUM (E415):
Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit.
This links the synthesis of Xanthan Gum (E415) 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 Gum (E415) 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.

HISTORY of XANTHAN GUM (E415):
Xanthan Gum (E415) 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.
Xanthan Gum (E415) 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.
Xanthan Gum (E415) derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.

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 (E415)
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
Chemical Name: Xanthan Gum (E415)
CAS Number: 11138-66-2
EC Number (EINECS): 234-394-2
Molecular Formula: Not a single defined formula (complex polysaccharide; repeating unit approx. C₃₅H₄₉O₂₉)
Molecular Weight: Very high and variable (typically ~1,000,000 to >20,000,000 g/mol depending on polymer length)

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