PRODUCTS

XANTHAN GUM (THICKENER)

Xanthan gum (thickener) is a common ingredient in salad dressings and sauces.
Xanthan gum (thickener) helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
Xanthan gum (thickener) also helps suspend solid particles, such as spices, and it helps create the desired texture in many ice creams.

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), 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), Natural Xanthan gum (thickener), 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 (thickener) (Stabilising Agent E415), Gum Blend (Xanthan gum (thickener), Guar Gum)

Xanthan gum (thickener) 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.
Xanthan gum (thickener) is an effective emulsifier, thickening agent and stabilizer.

Xanthan gum (thickener) (/ˈzænθən/) is a polysaccharide with many industrial uses, including as a common food additive.
Xanthan gum (thickener) is an effective thickening agent and stabilizer that prevents ingredients from separating.

Xanthan gum (thickener) can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris.
Xanthan gum (thickener) has a high water-binding capacity and can be effective at both low and high temperatures.

In addition, Xanthan gum (thickener) is gluten-free and therefore ideal for people with gluten intolerance.
In addition to the food industry, Xanthan gum (thickener) also has applications in the cosmetics and pharmaceutical industries, where it serves as a thickener and stabilizer in various formulations.

Xanthan gum (thickener) is one ingredient that's making a name for itself in gluten free cooking.
So, now that you know the benefits of Xanthan gum (thickener), you may be wondering where it comes from and what does Xanthan gum (thickener) do?

While Xanthan gum (thickener) may sound like it was produced in a lab, it's actually pretty natural.
Xanthan gum (thickener) is created when the sugar glucose is fermented with a bacterium found in cabbage known as Xanthomonas campestris.
During fermentation, a white powder is formed that is then sold as Xanthan gum (thickener).

Xanthan gum (thickener) is unique in its ability to hydrate and disperse at any temperature.
Because Xanthan gum (thickener) does this so quickly, it is one of the few ingredients that you can instantly see results from.
However, while Xanthan gum (thickener) powder will work with liquid of any temperature, it may have trouble hydrating if the liquid is overly sugary.

This is something to make a note of when creating sweets high in processed sugars.
Xanthan gum (thickener) 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.

Xanthan gum (thickener) is an effective emulsifier, thickening agent and stabilizer.
Xanthan gum (thickener) is a common food and drug additive.
Xanthan gum (thickener)’s a type of carbohydrate made by bacteria called Xanthomonas campestris.

During fermentation, the bacteria break down sugars and produce a substance that is dried and ground into an off-white or pale yellow powder.
Xanthan gum (thickener) is a popular food additive that’s commonly added to foods as a thickener or stabilizer.
Xanthan gum (thickener)’s created when sugar is fermented by a type of bacteria called Xanthomonas campestris.

When sugar is fermented, Xanthan gum (thickener) creates a broth or goo-like substance, which is made solid by adding an alcohol.
It’s then dried and turned into a powder.
When Xanthan gum (thickener) powder is added to a liquid, it quickly disperses and creates a viscous and stable solution.

This makes Xanthan gum (thickener) a great thickening, suspending, and stabilizing agent for many products.
Xanthan gum (thickener) was discovered by scientists in 1963.
Since then, Xanthan gum (thickener) 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 (thickener) a food can contain.
Even though Xanthan gum (thickener)’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 (thickener), and it does not provide any calories or nutrients.
Xanthan gum (thickener), Soft is a natural gum polysaccharide created through fermentation of sugar (glucose or sucrose) by Xanthomonas campestris bacteria.

Xanthan gum (thickener) is a higher purity, cosmetic grade Xanthan gum (thickener) that has been specially formulated to reduce the string effect present with food grade Xanthan gum (thickener)s, and offers a softer finish on the skin.
In solution, Xanthan gum (thickener) Soft will be somewhat less clear and have slightly less viscosity than our Xanthan gum (thickener) Clear, with less stringing effect.

Xanthan gum (thickener) produces a large increase in the viscosity of a liquid with the addition of a very small amount of gum.
Generally 1%, but as little as 0.1% can be used in many applications.
Xanthan gum (thickener) is an excellent natural source thickener for lotions, creams, liquid soap, shower gels, body washes and shampoos.

Xanthan gum (thickener) is a food additive used as a thickener or stabilizer.
While Xanthan gum (thickener) has health benefits, consuming too much may cause digestive issues.
Surprisingly, wallpaper glue and salad dressing have something in common.

It’s Xanthan gum (thickener), a food additive that you’ve probably never heard of but likely consume several times per week.
Given that Xanthan gum (thickener)’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 (thickener) safe for consumption as a food additive.
Moreover, it’s popularity as a supplement and common ingredient in gluten-free products is growing.
Xanthan gum (thickener) may even have health benefits, like lowering cholesterol and blood sugar levels.

USES and APPLICATIONS of XANTHAN GUM (THICKENER):
Xanthan gum (thickener) 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 (thickener) particularly useful in products such as dressings, sauces and gluten-free baked goods.

Xanthan gum (thickener) 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 (thickener) include the use in tooth pastes, lotions, shampoos and formulations such as tablets.

Typical industrial applications of Xanthan gum (thickener) is the use in cleaners, paints, ceramic glazes, inks and oil drilling fluids.
The addition of 1% Xanthan gum (thickener) can produce a significant increase in the viscosity of a liquid.
In foods, Xanthan gum (thickener) is a common ingredient in salad dressings and sauces.

Xanthan gum (thickener) helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
Xanthan gum (thickener) also helps suspend solid particles, such as spices, and it helps create the desired texture in many ice creams.
Toothpaste often contains Xanthan gum (thickener) as a binder to keep the product uniform.

Xanthan gum (thickener) also helps thicken commercial egg substitutes made from egg whites by replacing the fat and emulsifiers found in yolks.
Xanthan gum (thickener) 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 (thickener) is used to give the dough or batter the stickiness that would otherwise be achieved with gluten.
In most foods, Xanthan gum (thickener) is used at concentrations of 0.5% or less.
Xanthan gum (thickener) 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 (thickener) is used in large quantities to thicken drilling mud.
These fluids carry the solids cut by the drilling bit to the surface.
Xanthan gum (thickener) provides improved "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 (thickener) has been added to concrete poured underwater in order to increase its viscosity and prevent washout.

In cosmetics, Xanthan gum (thickener) is used to prepare water gels.
It is also used in oil-in-water emulsions to enhance droplet coalescence.
Xanthan gum (thickener) 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 (thickener) (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.
Cosmetics: Xanthan gum (thickener) 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 (thickener) is used as a binder and stabilizer.
Industry: In the oil and gas industry, Xanthan gum (thickener) is used as a thickener in drilling fluids to increase efficiency in the extraction of raw materials.

Household applications: Xanthan gum (thickener) is also used in some DIY recipes for homemade cosmetic products and as a thickening agent in special recipes.
Xanthan gum (thickener) is used in all sorts of recipes ranging from dressings to muffins, it's a must-have ingredient if you're avoiding gluten.

Widely available and easy to work with, in small amounts, Xanthan gum (thickener) works excellent as a thickening agent for sauces, to create light foams and to keep ingredients from separating when making smoothies, dough and batter.
Its neutral flavor mixes well with nearly any cuisine without changing its original taste, and Xanthan gum (thickener) helps add a smoother texture to liquid-based treats like ice cream.

In addition, when combined with gluten free flours, Xanthan gum (thickener) produces a lot of the structure gluten would add, helping doughs keep their intended shape and rise during the baking process.
Now, we understand that using any new baking ingredient can be intimidating, especially when you're not even sure how to pronounce Xanthan gum (thickener) (zan-than), but there's no need to worry.

Xanthan gum (thickener) is a simple-to-use ingredient that will ensure that your recipes turn out as great as you'd like.
Continue reading to learn how to use Xanthan gum (thickener) in your baked goods.
From flatbreads to fluffy cakes, we're confident that once you use this ingredient, you'll begin adding Xanthan gum (thickener) to all of your gluten free recipes.

Xanthan gum (thickener) belongs to a safe and multi-purpose additive ingredient.
Xanthan gum (thickener) in food is non-toxic, tasteless, odorless and soluble in water.
As a thickener, suspending agent, emulsifier, stabilizer, Xanthan gum (thickener) ingredients are widely used in food, beverage, cosmetics, medicine, feed, oil and other industries.

Xanthan gum (thickener) e415 is known as "Industrial MSG", and is currently the world's largest production scale and most widely used microbial polysaccharide.
Xanthan gum (thickener)'s market growth potential exceeds that of all hydrophilic gums.

Xanthan gum (thickener) (E415 in Europe) is commonly used for its ability to thicken and stabilize emulsions and suspensions.
When dispersed in water, Xanthan gum (thickener) forms a gel-like structure that exhibits shear-thinning properties, meaning its viscosity decreases when subjected to shear stress (such as stirring, mixing, or pumping) but increases again when the stress is removed.

This makes Xanthan gum (thickener) ideal for applications like sauces, salad dressings, and shampoos, where it ensures a thick, stable consistency at rest while allowing for smooth flow when poured or applied.
Xanthan gum (thickener) is often combined with other rheology modifiers, such as guar gum, to further enhance its thickening and stabilizing effects.

Xanthan gum (thickener) is widely used across industries, including food, cosmetics, and pharmaceuticals.
As a stabilizer for emulsions and suspensions, and an emulsifier, Xanthan gum (thickener) is used in food and beverage including salad dressings, tomato-based products, bakery fillings, chocolate sauces, desserts, mayonnaise, cake mixes, toppings, relish, egg white replacers, ice cream, sorbets, fruit juices, instant drinks, gluten-free bread, cheese, yogurt, margarine, fruit preparations.

In addition, Xanthan gum (thickener) is authorized as a food additive in the European Union (EU), which means that it is safe to eat food with Xanthan gum (thickener) additives.
If you are looking for a Xanthan gum (thickener) stabilizer, thickening agent, thickener, emulsifier Xanthan gum (thickener), suspending agents, or Xanthan gum (thickener) binding agent, it is your best choice.

Xanthan gum (thickener) is used as a food additive, and in cosmetics, as a thickener or rheology modifier and emulsion stabilizer.
In addition, Xanthan gum (thickener) can also be used in cosmetics, pharmaceuticals, pet food additives, and other technical applications like an oil field, agricultural, textile, paints, etc.

Xanthan gum (thickener) is a flavorless thickener used in many foods and other commercial products.
Xanthan gum (thickener) is a microbial polysaccharide produced by natural fermentation by the bacterium Xanthomonas campestris.
In addition to thickening, Xanthan gum (thickener) helps keep solid particles in suspension, which is useful in products like bottled salad dressing.

Xanthan gum (thickener) provides an even texture and uniformity in a food and can improve mouthfeel.
Xanthan gum (thickener) can be bought for home use and is a great way to thicken and stabilize soymilk-based rice milk-based sauces, soups, and nondairy ice creams.
Xanthan gum (thickener)'s often used in gluten-free baking as a replacement for the sticky effect of gluten.

-When added to food or other products, Xanthan gum (thickener) acts as a:
*Binder, holding ingredients together
*Thickener, making liquids or creams thicker
*Stabilizer, helping combine things that usually don’t mix well (such as oil and water)
*Suspending agent, keeping solids from sinking to the bottom of a liquid

-Stability and texture in one
Xanthan gum (thickener) is a versatile, natural thickener and stabilizer derived from the fermentation of sugar by the bacterium Xanthomonas campestris.

Xanthan gum (thickener) is known for its excellent gelling and emulsifying properties, which make it a popular additive in the food industry.
Xanthan gum (thickener) is often used in sauces, dressings, baked goods and gluten-free products to improve texture and increase stability.

-Food industry uses of Xanthan gum (thickener):
*Thickening agent:
Xanthan gum (thickener) is often used in sauces, dressings and soups to achieve a creamy consistency.

*Gluten-free products:
Xanthan gum (thickener) 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 (thickener) helps to keep the oil and water phases stable.

-Concentrations used
The greater the concentration of Xanthan gum (thickener) 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 (thickener).
A teaspoon of Xanthan gum (thickener) 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 (thickener) 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 (thickener) yields bubbles similar to soap bubbles.

-Xanthan gum (thickener) is used thickener in cosmetics:
Xanthan gum (thickener) acts as a skin humectant in cosmetic products
Xanthan gum (thickener) is used in the oil industry to thicken drilling mud.

-Xanthan gum (thickener) is used thickener for alkaline and acid cleaners
Xanthan gum (thickener) is used to make fake blood, gunge and slime.

*Suspension Agent:
Xanthan gum (thickener) prevents ingredient separation, ensuring uniform product consistency.

*Water-Binding:
Xanthan gum (thickener) enhances moisture retention, ideal for hydrating formulations.

*Cosmetics & Personal Care:
Xanthan gum (thickener) is used in shampoos, lotions, creams, and toothpaste to: Improve texture and consistency, Stabilize emulsions and Provide a smooth, uniform feel

-Industrial Applications of Xanthan gum (thickener):
*Oil drilling fluids:
Xanthan gum (thickener) increases viscosity and stabilizes muds and slurries

*Paints and coatings:
Xanthan gum (thickener) acts as a thickener and anti-settling agent

*Agriculture:
Xanthan gum (thickener) helps suspend pesticides and nutrients in sprays

-Shear thinning
The viscosity of Xanthan gum (thickener) 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 (thickener) 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 (thickener) 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 (thickener) in water.

MULTIPLE CHARACTERISTICS AND USES OF XANTHAN GUM (THICKENER) IN FOOD
***Food Filler
As a stable and high-viscosity filler, Xanthan gum (thickener) e415 can be extensively utilized in the processing of all kinds of snacks, breads, cookies, candies, and other foodstuffs.

Xanthan gum (thickener) in baking enables foods to have longer shelf life and finer quality of taste without changing the traditional flavor.
Xanthan gum (thickener) in food is therefore conducive to the promotion of diversification and industrial-scale production of these foods.

In the manufacture of a variety of frozen foods, Xanthan gum (thickener) thickener has the effect of preventing their water loss and delaying aging, thus extending their shelf life.

***Emulsification Stabilizer
Xanthan gum (thickener) is commonly used as emulsification stabilizer in frozen food products.
In ice cream and sorbet, Xanthan gum (thickener) is able to adjust the viscosity of the mixture to create a uniform and stable composition with a smooth texture.

Aqueous solutions of Xanthan gum (thickener) have unique rheological properties - shear thinning.
That is, as the shear rate increases, the apparent viscosity of the solution decreases significantly.

At this time, the resistance is reduced, which is beneficial to the production process.
During the cooling and aging stage, the viscosity recovers.

That is helpful to increase the expansion rate and prevent the formation of large ice crystals in the tissue, thereby making the ice cream taste smooth and delicate.

Additionally, Xanthan gum (thickener) can improve the freeze-thaw stability of the product and prevent the separation of water and milk when the product is thawing.

***Food Emulsifier
Xanthan gum (thickener) is employed as an emulsifier in various protein beverages and milk drinks.
Xanthan gum (thickener) emulsifier helps to prevent oil-water stratification, improve protein stability, and prevent protein precipitation.

Thanks to its emulsifying properties, Xanthan gum (thickener) e415 can also be taken as a foaming agent and foam stabilizer for beer manufacturing.

After adding 0.02% Xanthan gum (thickener) to the emulsification system based on soy protein, the emulsification property is significantly improved, and the mixed system has high shear rate and high viscosity characteristics.

***Salt- and Acid-Resistant Food Thickeners and Stabilizers
Xanthan gum (thickener) e415 is utilized as a thickener in a wide range of fruit drinks, concentrated juices, seasonings, etc.
First of all, the stabilizing effect of Xanthan gum (thickener) food additive is significantly better than other gums.

Xanthan gum (thickener) thickener has strong thermal stability, and general high-temperature sterilization will not affect it.
Therefore, Xanthan gum (thickener) ingredients can be used in various juice drinks, pulp drinks, plant protein drinks, etc.

In addition, Xanthan gum (thickener)'s excellent salt resistance, acid and alkali resistance can completely replace the traditional thickener starch in soy sauce.

Xanthan gum (thickener) thickener can not only overcome the shortcomings of starch precipitation, but also make soy sauce fine and uniform, improve wall-hanging properties, colorability, and extend shelf life.

Xanthan gum (thickener) e415 is also used as a thickening stabilizer in flavored sauces such as jam and bean paste.
Xanthan gum (thickener) helps to unify the sauce body without clumping, improves the spreadability and taste.

Xanthan gum (thickener) thickener is a sought-after ingredient in the food industry for its exceptional properties.
Xanthan gum (thickener) in food serves as an emulsifier, thickener, and stabilizer.

Xanthan gum (thickener) e415 is commonly found in processed foods such as fruit juice drinks, breads, dairy products, cakes, sauces, and seasonings.
Xanthan gum (thickener) emulsifier helps to impart a smooth, creamy texture, elevating the overall quality of foods.

HOW MUCH XANTHAN GUM (THICKENER) SHOULD YOU USE?
The amount of Xanthan gum (thickener) needed for each recipe will vary depending on why you're using it.
Here are a few of the most common uses for Xanthan gum (thickener) and their respective amounts.

-Using Xanthan gum (thickener) as a Thickening Agent
Xanthan gum (thickener) food additive for dough on white plate in wooden spoon with metal whiskThickening with Xanthan gum (thickener) is easy.

To thicken up your recipes, blend the Xanthan gum (thickener) into the liquid that you'd like to thicken, then stir it around, and it will thicken instantly.

When used to thicken soups, sauces and creams, the amount of Xanthan gum (thickener) needed will vary depending on the desired consistency.
Generally, for thin sauces, a ratio of 0.1% to 0.3% works best.

For thicker sauces, a ratio of 0.3% to 1% is commonly used.
The more Xanthan gum (thickener) powder added, the thicker your sauce will be.

Just be careful not to add too much.
Xanthan gum (thickener) in large amounts will negatively impact the texture of your good and may cause digestive upset.

-Amount of Xanthan gum (thickener) to Use in Baking Recipes
When baking with Xanthan gum (thickener), there are a few things to consider.
First, if you're baking with a pre-made gluten free flour blend, you'll want to check if it has Xanthan gum (thickener) incorporated into it already.

For example, our Gluten Free 1-to-1 Baking Flour combines a handful of gluten free flours with Xanthan gum (thickener) to take the guesswork out of gluten free baking.

If that's the case, then no additional Xanthan gum (thickener) will be needed.
If you're baking with a single gluten free flour like almond flour or creating a blend from scratch, then the amount of Xanthan gum (thickener) needed will vary.

Typically for yeasted bread and pizza doughs, 1 teaspoon Xanthan gum (thickener) per cup of flour will be enough.
For cakes and muffin recipes, teaspoon Xanthan gum (thickener) per cup of flour is needed.

HOW TO USE XANTHAN GUM (THICKENER) IN COOKING:
Xanthan gum (thickener) functions similarly to gelatin in recipes with regards to stabilizing suspensions, but it is completely vegan, while gelatin comes from animal sources.
Xanthan gum (thickener)'s also great for cooking and baking for persons with food allergies and restrictions, especially for those who are omitting gluten, dairy, eggs, and soy from their diet.

No heating or cooling is needed for Xanthan gum (thickener) to form a gel—it does so as soon as it is in contact with a liquid.
Acid and heat don't affect it, so Xanthan gum (thickener) can be used in a wide variety of sauces and juices.

To use Xanthan gum (thickener) in recipes, use about 1/8 teaspoon per cup of liquid and combine these in a blender, not by hand.
Xanthan gum (thickener) will "gum" almost instantly and form clumps if not constantly in motion while it is being incorporated into the liquid.

For sauces, blending the Xanthan gum (thickener) first with a bit of oil before adding the soy milk or rice milk produces the best taste and texture, as this gives the sauce richness and depth that would normally be achieved by cream, butter or eggs.
The more Xanthan gum (thickener) is used in a liquid the thicker it will become.

Additionally Xanthan gum (thickener) can also be found in toothpastes, in cosmectics it is used to create water-gel based creams and lotions and industrial products like fungicides, herbicides and adhesives.

WHAT IS THE SOURCE OF XANTHAN GUM (THICKENER)?
Xanthan gum (thickener) is considered natural.
Xanthan gum (thickener) is produced through fermentation by the bacterium Xanthomonas campestris.

While the production process involves microbial fermentation, Xanthan gum (thickener) is not synthesized from petrochemicals or other artificial sources, categorizing it as a natural thickening and stabilizing agent in the food industry.
As Xanthan gum (thickener) is derived from the fermentation of plant based materials like glucose and sucrose, it is considered vegan and vegetarian.

MIXING METHODS OF XANTHAN GUM (THICKENER):
Xanthan gum (thickener) can be mixed into hot or cold liquids and many grades of gum are available.
Because Xanthan gum (thickener) has a strong tendency to form lumps when added to water, different dispersion and hydration techniques are used depending on production scale, formulation requirements, and other ingredients present.
These can include:

*Gradual addition into an agitated vessel:
The powder is slowly introduced into the vortex, helping to minimize clumping.
Once dispersed, mixing continues to ensure full hydration.

*Premixing with dry ingredients:
Blending with other powdered ingredients such as sugars separates the Xanthan gum (thickener) particles, helping reduce the risk of agglomeration.

*Using an oil or other liquid carrier:
Initial dispersion in non-aqueous liquids such as glycerin or oils, followed by incorporation into the aqueous phase for hydration.

ADVANTAGES OF XANTHAN GUM (THICKENER)
*Xanthan gum (thickener) works at low concentrations
*Biodegradable and non-toxic
*Compatible with many other ingredients and additives

HOW TO USE XANTHAN GUM (THICKENER):
Normally Xanthan gum (thickener) can be used at between 0.5 and 1% to thicken aqueous solutions.
Xanthan gum (thickener) is cold water soluble but it rapidly dissolves in warm / hot liquids.
Always stir in well to ensure an even mix.

FEATURES OF XANTHAN GUM (THICKENER)
*Natural source thickener
*Reduced stringy effect
*High viscosity at low use
*Synergistic with other gums, including GuarCat

XANTHAN GUM (THICKENER) IN FOOD:
You can use Xanthan gum (thickener) in the food you make at home, and manufacturers often add it to packaged foods to:
*Prevent clumping
*Help boost color
*Retain moisture
*Blend ingredients that don’t mix well
*Keep texture and thickness stable
*Improve what the food surface looks like
*Create a better texture

You can find Xanthan gum (thickener) in many processed foods and drinks, including:
*Salad dressings
*Sauces or gravies
*Dairy products
*Syrups
*Condiments such as ketchup
*Instant drinks
*Baked goods
*Dessert fillings
*Candy
*Gluten-free or plant-based products

If you’re not sure if something you’re eating or drinking has Xanthan gum (thickener) in it, check the nutrition label.
Xanthan gum (thickener) should be listed alongside the other ingredients.

XANTHAN GUM (THICKENER) GLUTEN-FREE:
If you have celiac disease, your body can’t digest a protein called gluten.
People who have non-celiac gluten sensitivity also have trouble eating it.
Wheat, barley, rye, and some other grains contain this protein, making Xanthan gum (thickener) a common ingredient found in baked goods, bread, and pasta.

WHAT IS XANTHAN GUM (THICKENER) MADE FROM?
The bacteria that make Xanthan gum (thickener) naturally live on the leaves of vegetables such as broccoli, brussels sprouts, cauliflower, cabbage, kale, and turnips.
The bacteria is fermented (similar to the process used in making wine or cheese) and then turned into powder.

The bacteria may be fed with sources such as cane sugar, dairy, corn, or wheat, but Xanthan gum (thickener) itself isn’t directly made from these ingredients.
If you have dietary concerns, look for kosher, halal, organic, gluten-free, or vegan certifications on the label.

Xanthan gum (thickener) also referred to as xantham gum is an effective natural thickener because of it’s ability to thicken water based solutions and can help stabilizer emulsions, suitable for thickening creams, lotions, shampoos, body wash and black soap.
Xanthan gum (thickener) is generally used at below 1%.

Formulating Tip: Xanthan gum (thickener) can be pre-dispersed in glycerin or propylene glycol and then immediately added to the water phase with mixing.
Once the Xanthan gum (thickener) is fully hydrated, the resulting solution can be heated if necessary for the inclusion of other ingredients.

WHERE IS XANTHAN GUM (THICKENER) FOUND?
Xanthan gum (thickener) is found in food, personal care products, and industrial products.

***Food products
Xanthan gum (thickener) can improve the texture, consistency, flavor, shelf life, and appearance of many foods.
Xanthan gum (thickener) also stabilizes foods, helping certain foods withstand different temperatures and pH levels.

Additionally, Xanthan gum (thickener) prevents foods from separating and allows them to flow smoothly out of their containers.
Xanthan gum (thickener)’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 (thickener):
*salad dressings
*bakery products
*fruit juices
*soups
*ice creams
*sauces and gravies
*syrups
*gluten-free products
*low fat foods

***Personal care products
Xanthan gum (thickener) is also found in many personal care and beauty products.
Xanthan gum (thickener) allows these products to be thick but still flow easily out of their containers.
Xanthan gum (thickener) also allows solid particles to be suspended in liquids.

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

***Industrial products
Xanthan gum (thickener) 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 (thickener) include:
*fungicides, herbicides and insecticides
*tile, grout, oven, and toilet bowl cleaners
*paints
*fluids used in oil drilling
*adhesives like wallpaper glue

Xanthan gum (thickener) may lower blood sugar
Studies have found that Xanthan gum (thickener) can lower blood sugar when consumed in large doses.

It’s believed that Xanthan gum (thickener) 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 (thickener) had significantly lower blood sugar levels immediately afterward compared to those who consumed rice without it.

OTHER HEALTH BENEFITS OF XANTHAN GUM (THICKENER):
Xanthan gum (thickener) 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 (thickener) include:

***Lower cholesterol:
A 1986 study had five men consume 10 times the recommended amount of Xanthan gum (thickener) 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 (thickener).
Xanthan gum (thickener) may increase fullness by delaying stomach emptying and slowing digestion.

***Cancer-fighting properties:

****Improved regularity:
Xanthan gum (thickener) 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 (thickener) significantly increases the frequency and amount of stool.

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

***Saliva substitute:
Xanthan gum (thickener)’s sometimes used as a saliva substitute for individuals experiencing dry mouth, but studies on its effectiveness have found mixed results.

PROPERTIES OF XANTHAN GUM (THICKENER):
1.Thickening and gelling:
Xanthan gum (thickener) 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 (thickener) 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 (thickener) can bind large amounts of water, resulting in improved moisture retention in foods and preventing dehydration.

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

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

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

7. Digestibility:
Xanthan gum (thickener) 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 (thickener) can be altered by shear forces (e.g. stirring), making it a “pseudoplastic” material.

DOSAGE OF XANTHAN GUM (THICKENER):
The recommended dosage of Xanthan gum (thickener) can vary depending on the application, but here are some general guidelines:

1.Foods:
Sauces and dressings: 0.5 to 1.5% of the total mass.
This means about 0.5 to 1.5 grams of Xanthan gum (thickener) per 100 grams of product.

Baked goods: 0.5 to 2 % of the amount of flour.
In gluten-free recipes, up to 3 % can be used to improve the texture.
Ice cream and frozen desserts: 0.2 to 0.5% to improve texture and prevent ice crystals.

2. Cosmetics:
Typically 0.1 to 2% of the total formulation, depending on the desired viscosity.

3. Pharmaceutical products:
Dosage of Xanthan gum (thickener) varies depending on formulation and application.
Here it is important to follow the manufacturer's specific recommendations.

Application tips:
Xanthan gum (thickener) should ideally be dispersed in cold water to avoid lumps.
It is helpful to mix Xanthan gum (thickener) with a small amount of sugar or another dry ingredient before stirring it into liquids.

HISTORY OF XANTHAN GUM (THICKENER)
Xanthan gum (thickener) 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.

It 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 (thickener) derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.

WHAT PRODUCTS IS XANTHAN GUM (THICKENER) USED IN?
Xanthan gum (thickener) 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 wold otherwise provide.
Additionally, Xanthan gum (thickener) can also be found in toothpastes, in cosmectics it is used to create water-gel based creams and lotions and industrial products like fungicides, herbicides and adhesives.

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

FUNCTIONS OF XANTHAN GUM (THICKENER):
This ingredient offers you the following excellent functions.
*Mouthfeel
*Release control agent
*Stabilisation
*Stabiliser
*Suspension
*Tablet binder
*Thickening

MAKING XANTHAN GUM (THICKENER) FOAM:
Light foams add texture and flavor to dishes, taking the presentation of the recipe to the next level.
As Xanthan gum (thickener) works to thicken liquids, it can also help trap air bubbles and stabilize foams.
To make a Xanthan gum (thickener) foam from a liquid, you'll want to begin by thickening the liquid with Xanthan gum (thickener).

This can be done with an immersion or standing blender.
Then, once the Xanthan gum (thickener) has been dispersed into the liquid, introduce air to the mixture by whipping or blending it.

This will create foam that will add a unique element of texture to your dishes.
While Xanthan gum (thickener) foam is firmer when cold, it can be used with hot and cold dishes.

Xanthan gum (thickener) is a natural polysaccharide (complex sugar) produced by the fermentation of glucose or sucrose by the bacterium Xanthomonas campestris.

Xanthan gum (thickener) is widely used as a thickening agent, stabilizer, and emulsifier across many industries due to its unique rheological properties.

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

Xanthan gum (thickener) is highly stable both in alkali and acid conditions and also under a wide range of temperatures which makes it effective for for use in cleaning products.
The viscosity of Xanthan gum (thickener) solutions decreases with higher shear rates (pseudoplasticity).

DETAIL OF THE BIOSYNTHESIS OF XANTHAN GUM (THICKENER):
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 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.
Xanthan gum (thickener) is Jungbunzlauer's hydrocolloid with outstanding properties – being used as stabiliser and thickener in uncountable applications.

Xanthan gum (thickener) 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 (thickener) also provides good freeze-thaw stability and shows remarkable suspension characteristics.

HOW XANTHAN GUM (THICKENER) IS MADE:
Allene Rosalind Jeanes, a distinguished researcher for the U.S. Department of Agriculture, discovered Xanthan gum (thickener) and it was developed for commercial use.
Xanthan gum (thickener)'s commercial production began in 1964.

Xanthan gum (thickener) is produced by natural fermentation of corn, soy, wheat, or cabbage.
The bacteria digest the sugars in these vegetables and produce a complex sugar polymer.
Alcohol is added to make it drop out of solution.
The Xanthan gum (thickener) is then dried and converted into a powder that can be used in food and other products.

PREPARATION OF XANTHAN GUM (THICKENER):
Xanthan gum (thickener) is produced by the fermentation of glucose and sucrose.
The medium is well-aerated and stirred, and Xanthan gum (thickener) is produced extracellularly into the medium.

After one to four days, Xanthan gum (thickener) 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 (thickener) 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 Xanthan gum (thickener) to be used to process whey, a waste product of cheese production.

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

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

PHYSICAL and CHEMICAL PROPERTIES of XANTHAN GUM (THICKENER):
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

CAS number: 11138–66–2
Other names: polysaccharide
Purity: 100%
Appearance: white to cream powder
Formula: C35H49O29 (monomer)
Solubility: Soluble in both hot and cold water
Viscosity: High; even at low concentrations (e.g., 0.1–1%)
Rheology: Exhibits pseudoplastic (shear-thinning) behavior — viscosity decreases under shear (e.g., stirring or shaking)
Stability: Stable over a wide pH range (pH 2–12) and resistant to heat, freeze-thaw cycles, and enzymatic degradation

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