Xanthangummi

XanthanGummi is a food-grade hydrocolloid blend that combines xanthan gum, a polysaccharide produced by the bacterium Xanthomonas campestris, with a proprietary mixture of plant-derived gummy polymers. The formulation is designed to enhance viscosity, stability, and mouthfeel in a range of refrigerated and shelf‑stable products.

The primary component, xanthan gum, is widely used as a thickening and suspending agent due to its ability to form highly viscous solutions at low concentrations. The additional gummy polymers, typically derived from sources such as acacia, locust bean, or carrageenan, contribute complementary textural attributes and improve the elasticity of gels. When combined, the two ingredients exhibit synergistic rheological behavior, allowing formulators to achieve desired consistency with reduced total additive levels.

XanthanGummi finds application in dairy alternatives, salad dressings, sauces, confectionery, and low‑calorie beverages. Its stability across a broad pH range and resistance to temperature fluctuations make it suitable for both hot‑fill and cold‑pack processes. In gluten‑free baking, the blend can mimic the functional properties of gluten, aiding dough development and crumb structure.

Safety assessments conducted by regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) consider xanthan gum and the constituent gummy polymers to be generally recognized as safe (GRAS) when used within established limits. Consumption in typical food quantities does not pose health concerns for the general population, though individuals with severe gum allergies should review ingredient labels. Ongoing research explores its potential as a carrier for probiotic and nutraceutical delivery due to its protective gel matrix.