What is xanthan gum?

Xanthan gum (E415) is a fermented, plant-based carbohydrate used as a stabiliser and viscosity provider in the food industry. We supply xanthan gum to professional manufacturers who need consistent texture, high functionality and proven stability.

See products

An effective viscosifier

Xanthan gum is a good viscosifier and forms viscous solutions at low concentrations. It is used to adjust and control viscosity in products, where stable consistency is essential.

Xanthan gum prevents phase separation and ensures a homogeneous structure in everything from liquids to semi-solid foods.

Synergy with other stabilisers

Xanthan gum works best in combination with other stabilisers and is often used in formulated systems, where multiple hydrocolloids work together to provide optimal texture, stability and processing properties - we call these stabiliser mixtures. This synergy is widely used in industrial applications, where precision and reliability are crucial.

Use in food applications

In food production, xanthan gum is used in ice cream, soups, sauces and dressings, where it improves the mouthfeel and increases stability during storage and transport. It contributes to consistent quality across batch productions and can withstand both high temperatures and varying pH levels.

Gluten-free and specialised baking

In gluten-free and functional baking, xanthan gum is a key aid in maintaining structure and volume in dough-based products. It compensates for the absence of gluten by binding ingredients together and maintaining product integrity during and after baking.

Function in drinks and shakes

In drinks and protein shakes, xanthan gum is used to achieve a stable and smooth consistency without precipitation or lumps. It improves the suspension of solids and creates a more pleasant mouthfeel, making it suitable for functional and nutrition-focused formulations.

An alternative to gelatine and ideal for ice cream

Xanthan gum is for example used as a plant-based alternative to gelatine.

In ice cream production, xanthan gum helps to control crystallisation and ensure a smooth, uniform texture throughout the shelf life. Here, it works effectively both alone and in combination with other gelling and stabilising agents.