Apimar Foods (EN) › Stabilisers & thickeners › Xanthan gum
Xanthan gum (E415) is the most versatile thickener in the food industry. It keeps its viscosity in salt, acid and heat, dissolves in cold water and thins under shear – a sauce flows from the bottle and thickens again on the plate. Apimar Foods supplies food-grade xanthan to manufacturers across Europe.
Technical data
| Parameter | Value |
| E number | E415 |
| Origin | bacterial fermentation of carbohydrates |
| Typical dosage | 0.05–0.5% depending on the application |
| pH range | stable at approx. 3–11 |
| Heat stability | keeps viscosity after heat treatment |
| Salt tolerance | high – does not lose viscosity in brines |
| Freeze–thaw | stable, limits syneresis |
| Rheology | pseudoplastic – thins under shear, thickens at rest |
| Solubility | cold and hot water |
Xanthan, guar or gellan
Three common hydrocolloids that are often confused. The difference shows in the process and the final texture.
| Criterion | Xanthan | Guar | Gellan |
| Main job | viscosity and stability | cold thickening, low cost | suspension, gels |
| Stability in acid and salt | very high | moderate | high |
| Typical dosage | 0.05–0.5% | 0.1–1% | 0.02–0.5% |
| Best for | sauces, dressings, gluten-free bakery | ice cream, dairy, fillings | plant drinks, jellies |
For particle suspension in drinks see gellan gum.
Applications
- Sauces, dressings and mayonnaise-type products
- Gluten-free bread and bakery – replaces the elasticity of gluten
- Drinks – mouthfeel and stability
- Frozen desserts – freeze–thaw stability
- Fillings and bakery creams
- Instant products and dry mixes
Technical notes
Xanthan tends to form lumps if added directly to water. Pre-blend it with sugar, salt or another dry ingredient, or disperse it in oil, before hydrating.
Xanthan works synergistically with locust bean gum and guar – the combination gives higher viscosity or even a gel at lower total dosage.
In gluten-free bakery it replaces part of the viscoelasticity normally provided by gluten.
Labelling and EU regulations
Declared as „thickener (E415)”, „stabiliser (E415)” or „xanthan gum”, depending on its function.
Xanthan gum is an authorised food additive in the EU under Regulation (EC) No 1333/2008.
Supply and documentation
- Samples for recipe trials before the first order
- Specification, certificate of analysis (CoA) for each batch, allergen and GMO statements
- Safety data sheet where applicable
- From single pallets to full truckloads – quantities, packaging and delivery terms (Incoterms) are confirmed in each quotation
- Deliveries to customers in Poland and across Europe
Request a quote or a sample. Tell us the ingredient, the estimated volume and your application – we reply with a proposal, specification and price within one business day. Send an inquiry →
Frequently asked questions
Which mesh size do I need?
Fine mesh disperses and hydrates faster, coarser mesh is easier to disperse without lumps. Tell us your process and we will suggest one.
Is xanthan gluten-free?
Xanthan itself does not contain gluten. Ask for the allergen statement for the specific grade.
Can xanthan be used in acidic dressings?
Yes – it is one of the most acid-stable thickeners.
Related ingredients
- Gellan gum (E418) – suspension in drinks
- All stabilisers and thickeners – guar, locust bean gum, tara, carrageenan, pectin, agar
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