Xanthaangom

Xanthaangom is a polysaccharide produced by the bacterium Xanthomonas campestris through fermentation. It is widely used as a food additive, classified as E415 in the European Union. Its primary function in food products is as a thickener and stabilizer. It can increase the viscosity of liquids even at low concentrations, and it is effective in preventing ingredients from separating.

In baking, xanthaangom helps to bind ingredients together and improve texture, particularly in gluten-free products where its properties can mimic the elasticity of gluten. It is also used in salad dressings, sauces, gravies, and dairy products like ice cream and yogurt to achieve a desired consistency and prevent ingredients from settling. In beverages, it can prevent pulp or other solids from separating.

Beyond food, xanthaangom finds applications in cosmetics and personal care products as a thickener and emulsifier in lotions, creams, and toothpaste. It is also used in industrial applications, such as in the production of paints, drilling fluids, and pharmaceuticals, where its thickening and stabilizing properties are valuable. Xanthaangom is generally considered safe for consumption and is recognized as a food additive by regulatory agencies worldwide. It is soluble in both hot and cold water and is stable over a wide range of pH and temperatures.