XANTAN GUM, (E415 food grade), kg

Parameter	Attribute
Xantan gum	Xanthan gum, E 415
Formula	C35H49O29 (monomer)
Structure
IUPAC	6-[6-[6-(acetyloxymethyl)-2-[3-[3,4-dihydroxy-6-(hydroxymethyl)-5-phosphanyloxyoxan-2-yl]oxy-5-hydroxy-2-(hydroxymethyl)-6-(phosphanylmethyl)oxan-4-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-7,8-dihydroxy-2-methyl-4,4a,6,7,8,8a-hexahydropyrano[3,2-d][1,3]dioxine-2-carboxylic acid
INCI	XANTAN GUM
CAS	11138-66-2
Molar mass	933.748 g/mol
Density	g/cm3
Solubility	Mixes freely with water, but mixing stops at 5% due to thickening effect

Xanthan gum, also known as E 415 food additive, is a polysaccharide with a wide range of applications. It is obtained by fermentation of sugars or small polysaccharides (various starches) using the bacterium Xanthomonas campestris.

In the food industry, bean gum is mainly used in the production of sauces and condiments. It helps to stabilize emulsions by thickening the water, but it is not an emulsifier. The use of even 1% bean gum can significantly increase the viscosity of products. Xanthan gum can also be used to suspend solid particles such as spices or herbs, thus producing seasonings with an attractive appearance. In ice cream production, it helps to create the desired texture of products. Xanthan gum is used to replace egg yolk powders with emulsifiers to obtain analogous products with egg whites. It is a very popular ingredient in gluten-free products to give a dough texture more similar to gluten-containing products. Commonly used in concentrations up to 0,5% in food.

In cosmetics, bean gum (xanthan gum) is used in the manufacture of toothpastes to give a smooth texture. One of the most common uses is in the preparation of water gels. It is also used in O/W emulsions to reinforce the non-stick properties of droplets.

In the oil industry, xanthan gum is used in large quantities to thicken drilling fluids. The fluid is used to bring drilling cuttings to the surface, so xanthan gum thickens the fluid and allows solids to be brought to the surface. When drilling is stopped, the particles remain suspended in the drilling fluid and do not settle into the drill site.

The quantities used depend on the desired thickness. The more is added, the thicker the product. 0,1 % xanthan gum by weight is sufficient to stabilize the emulsion. The more is used, the more stable and thicker the emulsion is. The prevailing amount is up to 1% because more than this results in a gel-like product which becomes practically non-volatile. The use of quantities of 0,2-0,8% results in a foamed product. Increasing the amount of bean gum produces larger and more pliable bubbles.

In school experiments, the use of egg powder (0.2-2.0%) with xanthan gum (0.1-0.4%) produces soap-like bubbles. These foams are safer to use when played with by young children.

In metalworking, xanthan gum is used in the hardening of steels, in the curing process to carbonize the steel, and to make the curing solution stable and uniform.

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*- The pictures of the goods may not correspond to the actual appearance, color, assembly or shape of the goods and their packaging. The information in the product description is of a general nature and may not correspond to the information on the packaging of the product and may not be the exact use of the product. The information given on the stocks and prices of goods may, in certain cases, differ from the actual prices and stocks of goods

**- The product complies with the requirements for food additive E415 but is not intended for use as a food additive.