AEP Colloids Xanthan Gum

AEP Colloids Xanthan Gum is a microbial polysaccharide produced by the organism Xanthomonas capestris. Through fermentation in a medium containing carbohydrates, a suitable nitrogen source, dipotassium hydrogen phosphate and appropriate trace metals the microorganism is grown. The gum itself is recovered by alcohol precipitation, dried and milled to specification. An Xanthan Gum solution shows typical pseudoplastic characteristics. These properties make it an effective suspending agent sufficient to suspend fine particles while preventing oil droplet separation. Heat stable in the presence of Potassium Chloride or other salts Xanthan Gum solutions are also stable at high pH levels when compared to other hydrocolloids.

Ingredient Name: Xanthan Gum

Functions: Emulsifier, Stabilizer, Suspending Agent, Thickener

Physical Form: Powder, Solid

Features: Heat Stability

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name
Ingredients
Xanthan Gum
Food Additive Number
E 415, INS 415
Technologies

Features & Benefits

Food Ingredients Features

Applications & Uses

Food & Nutrition Applications
Application
  • Syrups
  • Low ph Sauces
  • Salad Dressings
  • Dry Mix Applications
  • Explosives
  • Paper Sizing
  • Oil Recovery
  • Paints
  • Textiles
  • Agricultural Sprays
  • Film Forming
  • Flavor Oil Emulsions
  • Cheese Dressings
  • Pickle Sauces
  • Foam Stabilizer
  • Pharmaceutical

Properties

Physical Form
Appearance
Light cream to tan powder
Typical Properties
ValueUnitsTest Method / Conditions
Viscosity1200 – 1600cps
pH6.0 – 8.0
pH Stability Range1.0 – 13.0