Xanthan gum E-415

Xanthan gum (dextran or gum gellan) is a natural vegetable gum from the group of polysaccharides (multi-particulate polysaccharides), rich in fiber and almost without fat.

Xanthan gum is soluble in water, has excellent thickening properties.

The addition of xanthan gum to food reduces its calorific value per unit volume, increases the fiber content and the satiating properties (sense of fullness after a meal). Xanthan gum binds a lot of water and can also be used as a fat substitute - ie as a vegetable thickener and stabilizer.

Xanthan flour is soluble in cold and warm water, milk, sweet and salt liquids and alcohols with a concentration of <20%.

The food products thickened with xanthan have a stable consistency resistant to acid / alkaline reaction (within pH 1-13), temperature and mixing.

Products thickened with xanthan gum can be both heated and frozen.

Application and dosage of xanthan gum

Depending on the chemical properties of the thickened substance and the density you want to get in the finished meal:

•     Below 0.25 g / kg: fermented milk drinks (buttermilk, kefir, curdled milk)
•     Less than 2 g / kg: unfermented milk drinks (shake, yogurt, milkshake)
•     Less than 3 g / kg: dessert, jelly, jelly
•     Below 5 g / kg: tomato sauce, cottage cheese desserts, cheese, cheesecakes, yoghurt sauces and mayonnaise
•     Below 6 g / kg: fruit and vegetable sauces and creams, canned vegetables in a marinade, milk desserts
•     Below 10 g / kg: jams, jellies and marmalades, fruit topping, ice cream, low-fat processed cheese
•     Below 10 g / kg: a mixture of butter and vegetable fats
•     Below 12.5 g / kg: low-fat, homogenized cheese
•     Below 20 g / kg: vegetable pastes
•     Below 35 g / kg: Salad dressings, low-fat mayonnaise
•     According to the need: bread, cakes, food additives, desserts, cakes and icing, non-alcoholic and fruit drinks with fruit particles.