Xanthan (xanthan gum) is an E416 food supplement that is a high molecular weight polysaccharide used in food production as a thickener. Xanthan is a white powder, odorless and tasteless. The substance is highly soluble in water, milk, sugar, and salt solutions.
E415 supplement is obtained microbiologically, therefore, the substance is considered natural. The starting material is a carbohydrate solution (sugar syrup) in which the bacteria Xanthomonas campestris are grown under certain conditions. These microorganisms secrete xanthan. Next, the resulting substance is enriched with gum, fermented, pasteurized, and filtered.
Application of food additive E415
The substance is widely used in the food industry as a thickener, humectant, and stabilizer. The additive is resistant to acidic and alkaline environments, temperature drops. The substance does not lose its properties when working with cold dishes, withstands freezing and defrosting.
It is found in the following products:
- frozen semi-finished products (for high-quality and quick defrosting and cooking);
- sauces and creams (to create the desired consistency);
- flour and meat products, minced meat (acts as a moisture-retaining agent, retains softness, increases the shelf life);
- glaze for confectionery (prevents cracking).
Xanthan gum plays an important role in dietary nutrition. The substance is added to foods for people with swallowing problems, to low-calorie meals to improve their consistency and taste. E415 supplement is a substitute for gluten, which is contraindicated for people with its intolerance and is also included in the diet of a gluten-free diet.
Xanthan gum: harm and benefit to humans
Xanthan gum belongs to the class of low-hazard substances. This product is of no value since it is not a source of vitamins and microelements, but it will not harm the body either. Food supplement E415 is a hypoallergenic product approved for consumption in all countries. A side effect of xanthan abuse is flatulence and disturbances in the digestive tract.