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
Beyond food, xanthaangom finds applications in cosmetics and personal care products as a thickener and emulsifier