Xanthan gum

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Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.


Xanthan gum is composed mostly of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1, with traces of other organic compounds and salts.


Xanthan gum is a white powdered solid, which dissolves in water and increases its viscosity, even when added in doses as small as 1% by weight. Xanthan gum is odorless and has a sweet taste. It does not dissolve in non-polar solvents.


Xanthan gum is sold by many food stores. It can also be bought online.


Xanthan gum is produced by the fermentation of glucose and sucrose, in the presence of the bacterium Xanthomonas campestris.


  • Increase viscosity of aq. solutions
  • Emulsion stabilizer in foods
  • Make water gels



According to a 2017 safety review by a scientific panel of the European Food Safety Authority (EFSA), xanthan gum (European food additive number E 415) is extensively digested during intestinal fermentation, and causes no adverse effects, even at high intake amounts. The EFSA panel found no concern about genotoxicity from long-term consumption. EFSA concluded that there is no safety concern for the general population when xanthan gum is consumed as a food additive.[1]


In closed bottles, in a dry environment.


So special disposal is required. Discard it as you wish.

See also


  1. https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2017.4909

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