Xanthan gum

Xanthan gum, Xanthum Gum - stabilizer, emulsifier and thickener of natural origin. Actively used in the production of food, cosmetics, hygiene products, medical products, paint and lacquer and lubricants, while processing petroleum products.

Properties and applications

Xanthanum is a polysaccharide of natural origin, obtained by fermentation of glucose by bacteria of the genus Xanthomonas, artificially grown on a sugar-containing substrate. In its final form it is a creamy, odorless powder. Easily soluble in water, saline solution, syrups, milk. Insoluble in oils. In the international classification of food additives xanthanum is assigned code E-415.

The main application of xanthan gum is for long-term stabilization of solutions, increasing viscosity and elasticity, preventing stratification and precipitation in suspensions, reducing the moisture loss of products during freezing and heat treatment and increasing their shelf life. Xanthan gum is well mixed with various substances, forming stable compounds. Unlike similar stabilizer additives, it does not lose its properties in a very large temperature range (from -18ºС to 120ºС), acidity (pH from 2 to 12), is also resistant to high salt concentrations and to active natural enzymes contained in Spices and herbs. The recommended dosage is from 0.1 to 5%, but more often it is not higher than 0.5%.

In cosmetology is actively used in the production of gels, foams, creams, lotions, shampoos, bath foams, toothpastes, repellents and lubricants. Due to its water-retaining properties, xanthan helps to restore the water-fat balance of the skin, smooths, restores its elasticity, forms a thin protective film on its surface. Improves the texture of products, making it more uniform and creamy, increases foaming.

In pharmaceutics and medicine it is used in the production of blood substitutes, anticoagulants, in the manufacture of various dosage forms of preparations - suspensions, capsules, microcapsules, etc.

In the food industry, xanthan gum is used in the manufacture of jams, jellies, creams, various fillings for baking, sauces and mayonnaise, dairy products (cheeses, yoghurts, desserts), instant soups. In the meat processing industry it is used to retain moisture in the finished product when producing minced meat, sausages, meat canned products.

Xanthan gum - harm or benefit?

According to the results of studies conducted in the USA in 1968, xanthan gum was recognized as safe for human health. And today E-415 is allowed to be used in Europe, USA, Canada, Japan and many other countries in the food, pharmaceutical, cosmetic industry and in the production of personal care products. In Russia, xanthan is also included in the register of food additives approved for use, as a stabilizer, texturizer, emulsifier, binding agent, including in the production of low-calorie and dietary products, either individually or in combination with other thickeners.

There is no evidence of any toxic effects on the body of the E-415. The product is of purely natural origin and has been assigned a "zero" level of danger. For the human digestive tract, xanthan gum is an indigestible and indigestible ballast substance. The maximum allowable intake per day is not determined, but with increased concentration, symptoms of gastrointestinal upset may be observed. Xanthan has a low allergic index and is allowed to be used in products for children's and dietary nutrition.