Xanthan gum E-415

Handy pack - xanthan gum in a 0.5kg screw jar.

Xanthan gum (or dextran gum or gellan gum) is a natural plant-derived gum from polysaccharides, rich in fiber and almost fat-free.

Xanthan gum is soluble in water, has excellent thickening properties.

Adding xanthan gum to food decreases its caloric content per unit volume, increases fiber content and filling properties (fullness after meal). Xanthan gum binds a lot of water and can also be used as a fat substitute - ie as a plant thickener and stabilizer.

Xanthan flour is soluble in cold and warm water, in milk, in sweet and salty liquors and in liquors with a concentration of <20%.

Xanthan-flavored foods have a stable acid / alkaline resistant (pH 1-13), temperature and stirring.

Products that are thickened with xanthan gum can either be heated or freeze.

Application and dosing of xanthan gum

Depending on the chemical properties of the concentrated substance and the density you want to get in the finished meal:

•     Below 0.25 g / kg: fermented milk drinks (buttermilk, kefir, curd)
•     Below 2 g / kg: unfermented milk drinks (shake, yogurt, milk cocktail)
•     Below 3 g / kg: dessert, jelly, jelly
•     Below 5 g / kg: tomato sauce, cottage cheese desserts, cheese, cheeses, yoghurt sauces and mayonnaise
•     Below 6 g / kg: fruit and vegetable sauces and creams, canned vegetables, desserts
•     Below 10 g / kg: jams, jellies and marmalades, fruit glazes, ice cream, low fat cheese
•     Below 10 g / kg: mixture of butter and vegetable fats
•     Below 12.5 g / kg: Low fat homogenised cheese
•     Below 20 g / kg: vegetable pastes
•     Below 35 g / kg: Salad dressings, low fat mayonnaise
•     As needed: bread, cakes, food additives, desserts, pastries and iced coffee, soft drinks and fruit with fruit particles.