Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. It can be produced from simple sugars using a fermentation process and derives its name from the species of bacteria used, Xanthomonas campestris.

Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s. It was approved for use in foods in 1968 and is accepted as a safe food additive in the USA, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2.

Xanthan gum derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.

In Food Production

Xanthan Gum E415 can be used as a stabiliser, emulsifier, thickener, suspending agent and bodying agent in food applications such as salad dressings, sauces, instant products, desserts, bakery dairy products, and fruit juices as well as in the formation of various low-calorie foods.

In Beverage

Xanthan Gum E415 can be used as thickener and emulsifier in beverage.

In Pharmaceutical

Xanthan Gum E415 can be used as thickener and texture stabilizer in Pharmaceutical.

In Cosmetics

Xanthan Gum E415 can be used in cosmetics products like in tooth pastes, lotions, shampoos and formulations such as tablets.

In Agriculture/Animal Feed

Xanthan Gum E415 can be used as texture stabilizer and gelling agent in Agriculture/Animal Feed.

In Other Industries

Xanthan Gum can be used as cleaners, paints, ceramic glazes, inks and oil drilling fluids.