Xanthan gum 200 mesh (non-gm)

Product code: P2402

Applications
Gluten-Free baking
Xanthan gum is an important ingredient in gluten-free baking because it is used to give the dough or batter a stickiness that would otherwise be achieved with gluten.
Sauces/ dressings
Xanthan gum acts as a stabiliser and is used in sauces and dressings. It prevents oil separation by stabilising the emulsion and suspends solid particles. Xanthan gum gives sauces a smooth texture and increases viscosity.

Foods for specific medical purposes (Dysphagia)
Xanthan gum is an important ingredient for thickening beverages for patients with dysphagia. It increases the viscosity of foods for people with swallowing difficulties, giving a more stable viscosity than starch. It is stable across a variety of conditions, including varying pH levels and temperatures, without significant changes to the viscosity as a result of heating, freezing and thawing. Xanthan gum is not affected by amylase (the enzyme in saliva that breaks down carbohydrates).

Sports / Health and wellbeing 
Xanthan gum is an important ingredient found in plant protein shakes. It is used as a thickener and stabiliser to help give a smoother mouthfeel.
Product specification

Source: Fermentation: Corn starch and Xanthomonas campestris

Soluble in water

Viscosity (1% KCl, cps): 1,100 cps – 1,700 cps

Viscosity ratio (V1:V2): 1.02 – 1.45

Particle size: 200 mesh

Suitable for vegetarians and vegans

 

Usage instruction/dose

Usage levels would depend on the product application: in the EU, conditions of use would be stipulated by Regulation 1333/2008 and dependent on the product category. Xanthan gum is part of Group 1 Additives.

Safety

The link to the European Food Safety Authority (EFSA) re-evaluation of xanthan gum as a food additive can be found here: https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2017.4909

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