Xanthan gum

Xanthan gum is an exocellular heteropolysaccharide (EPS) produced by the xanthomas campestris microorganism during the fermentation process. It is mainly used as thickener but is also known as the most efficient stabilizer for suspensions or emulsions of solid particles in water-based recipes.

Xanthan Gum is extremely resistant to enzymatic degradation. It holds steady at different temperatures and pH values, and in high alcohol concentrations, making it convenient for a wide range of exceptional uses.

Functional Properties

Xanthan Gum is used as a thickener and stabilizer, maintaining a high viscosity at low concentration, despite pH level, salt, acid content, or high temperature. For example, its strong pseudoplasticity helps to control syneresis in salad dressings, and improves resistance to thermal shock.


Uses with Food Products

  • Sauces and preparations (emulsified sauces, tomato-based sauces, suspended-particles sauces)
  • Bakery and patisserie
  • Beverages, ice creams, and dairy products
  • Fruit preparations
  • Powder products
  • Water-in-oil emulsions

Effects in Food Products

  • It inhibits degradation and extends shelf life of baked products and cooled pastries
  • In gelatins, it inhibits syneresis so that fillings are not absorbed by the pastry.
  • It provides a higher volume to baked cakes.
  • It keeps solid elements such as raisins, nuts and dried fruits from settling during baking.
  • It increases the palatability of aromatized beverages that contain citrus, other fruits, and chocolate.
  • It provides a soft texture and extended shelf life for instant products (soups, salads, desserts, instant beverages).