xanthan gum
Basic Information
| Field | Content |
|---|---|
| Chinese name | xanthan gum |
| English name | xanthan gum |
| INS/E number | INS 415 |
| Functional class | Emulsifier, Foaming agent, Stabilizer, Thickener |
| Year adopted | 1974 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Xanthan gum is a natural microbial polysaccharide produced by fermentation of Xanthomonas campestris, with very strong thickening, pseudoplastic and suspending properties.
Source
Natural：碳水化合物（葡萄糖等）经野油菜黄单胞菌发酵
Why is it used?
- Highly efficient thickening with pseudoplasticity (shear-thinning)
- Stabilises suspensions and emulsions
- Improves texture of sauces and dough
- Stable in acidic and high-salt systems
Common Foods
- Salad dressings
- Sauces and soups
- Bakery products
- Dairy products
- Meat products
Safety
To be added.
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 415)
- FDA 21 CFR 172.695
- Codex GSFA (INS 415)
- FSANZ Food Standards Code (415)
In a nutshell
Xanthan gum is a fermented, highly efficient thickener and stabilizer, acid/salt-tolerant and safe, with very broad use.
Consumer Advice
Xanthan gum is a natural polysaccharide produced by fermenting sugars with a microorganism. It is an extremely common thickener and stabilizer that keeps sauces, dressings, ice cream, gluten-free baked goods and drinks smooth and stable. It is a fermentation product with no animal ingredients; although the fermentation feedstock may come from corn, soy or wheat, the finished gum contains virtually no allergenic protein. It is generally recognized as safe at normal levels, and only very large intakes might cause bloating in a few people.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.