Xanthan Gum — Facts 

  • Canonical name: Xanthan Gum
  • Also known as: Polysaccharide B-1459
  • Type: Hydrocolloid, thickener, stabilizer, emulsifier
  • Source: Produced by fermentation of sugars using the bacterium Xanthomonas campestris
  • Category: Vegan, gluten-free, non-GMO
  • CAS number: 11138-66-2
  • E-number (EU): E415

Properties

  • Texture / function: Provides viscosity and stability at very low concentrations

  • Solubility: Hydrates in both hot and cold water

  • Stability: Heat-stable and effective over a wide pH range

  • Appearance: White to cream-colored powder

  • Flavor: Neutral, no taste

Food Uses

  • Thickens sauces, dressings, and soups

  • Improves elasticity and structure in gluten-free baking

  • Stabilizes emulsions in beverages and condiments

  • Provides creamy mouthfeel in dairy and plant-based alternatives

  • Used in frozen desserts to prevent ice crystal formation

Nutrition & Safety

  • Calories: ~3 kcal per gram (as soluble fiber)

  • Dietary role: Soluble fiber, contributes to digestive health

  • Regulatory status: GRAS (FDA), widely approved internationally

  • Allergens: None known; rare sensitivities possible in large amounts

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