Xanthan gum, xanthan gum (Xanthum gum) - stabilizer, emulsifier and thickener of natural origin. It is actively used in the production of food, cosmetics, hygiene products, medical preparations, paints and lubricants, and in the processing of petroleum products.
Properties and Application
Xanthan gum is a naturally occurring polysaccharide obtained by fermentation of glucose by bacteria of the genus Xanthomonas, artificially grown on a sugar-containing substrate. In finished form, it is an odorless, cream-colored powder. Easily soluble in water, saline, syrups, milk. Insoluble in oils. In the international classification of food additives, xanthan is assigned the code E-415.
The main use of xanthan gum is for long-term stabilization of solutions, increase viscosity and elasticity, prevent delamination and precipitation in suspensions, reduce moisture loss of products during freezing and heat treatment, and increase their shelf life. Xanthan gum mixes well with various substances, forming stable compounds. Unlike similar stabilizing additives, it does not lose its properties in a very wide temperature range (from -18º to 120º), acidity (pH from 2 to 12), it is also resistant to high salt concentrations and to active natural enzymes that are contained in spices and herbs. The recommended dosage is from 0.1 to 5%, but most often it is not higher than 0.5%.
In cosmetology, it is actively used in the production of gels, foams, creams, lotions, shampoos, bath foams, toothpastes, repellents and lubricants. Due to its moisture-retaining properties, xanthan helps restore the water-fat balance of the skin, smoothes, restores its elasticity, and forms a thin protective film on its surface. Improves the texture of products, making it more homogeneous and creamy, increases foaming.
In pharmaceuticals and medicine it is used in the production of blood substitutes, anticoagulants, in the manufacture of various dosage forms of drugs - suspensions, capsules, microcapsules, etc.
In the food industry, xanthan gum is used in the manufacture of jams, jellies, creams, various fillings for baking, sauces and mayonnaise, dairy products (cheeses, yogurts, desserts), instant soups. In the meat processing industry it is used to retain moisture in the finished product in the production of minced meat, sausages, canned meat.
Xanthan gum - harm or benefit?
According to research conducted in the USA in 1968, xanthan gum was found to be safe for human health. And today, the E-415 is approved for use in Europe, the USA, Canada, Japan and many other countries in the food, pharmaceutical, cosmetic industries and in the production of personal care products. In Russia, xanthan is also included in the register of approved food additives for use as a stabilizer, texturizer, emulsifier, binding agent, including in the production of low-calorie and dietary products, both individually and in combination with other thickeners.
There are no data on any toxic effects on the body of E-415. The product has exclusively natural origin and is assigned a “zero” hazard level. For the human digestive tract, xanthan gum is an indigestible and non-digestible ballast. The maximum allowable intake per day is not determined, however, with increased concentration, symptoms of a gastrointestinal upset may be observed. Xanthan has a low allergic index and is approved for use in products for baby and diet food.