Processed

Xanthan Gum

Xanthan gum is an extracellular polysaccharide produced by fermenting a carbohydrate source with Xanthomonas campestris, then recovering, purifying, and milling a high-viscosity hydrocolloid powder. Tiny use levels thicken dressings, sauces, gluten-free batters, dairy drinks, and frozen desserts while stabilising emulsions and suspending spices. It hydrates in hot or cold water, tolerates salt and acid better than many plant gums, and works synergistically with guar or locust bean gum for gel-like textures. Food-grade xanthan is off-white to cream, nearly flavourless when pure, and labelled by viscosity grade and particle size (including easy-dispersing types). Manufacturers specify residual fermentation solids, microbiology, and rheology so beverage and sauce lines stay consistent. Overuse yields slimy or stringy mouthfeel; proper hydration and high-shear dispersion prevent fish-eyes in cold mixes.

Also known as: E415, E415, Xanthan Gum