Xanthan gum
CAS No: 11138-66-2
EU additive E numbers: E415
Appearance: off-white powder
Function: thickening, suspending, emulsifying and stabilizing agent
Application: sauces, dressings, meat, poultry, bakery, confectionery, beverage, dairy products
Xanthan gum is a polysaccharide produced through fermentation process with carbohydrate (like corn starch) as raw material. With unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with various salts, the xanthan gum can be widely used as thickener, suspending agent, emulsifier, stabilizer as food additive.
The xanthan gum is common used in food industry:
- can help to prevent oil separation by stabilizing the emulsion in salad dressing
- suspend solid particles such as spices
- create the desired texture in ice creams
- acting as a binder to keep the toothpaste uniform
- thicken commercial egg substitutes made from egg whites and replace the fat and emulsifiers in yolks
- make the dough or batter the stickiness that would otherwise be achieved with gluten in gluten-free baking
