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Xanthan gum (Xanthan gum, xanthan, E415)
Xanthan gum is a natural polysaccharide that has the properties of a stabilizer and an emulsifier. Formula [C35H49O29]n.
General Characteristics of E415 Xanthan Gum
E415 Xanthan gum is a fine powder of light brown color, colorless and odorless, obtained during the fermentation of sucrose or glucose with the participation of the bacteria Xanthomonas campestris. It is a thickener, stabilizer, gel-forming agent and a means for encapsulation (calorizator). The substance is well soluble in hot and cold water, milk, salt and sugar solutions. Increases the viscosity of the liquid and reduces evaporation during heat treatment.
Benefits and harms of Xanthan gum
Food supplement E415 is considered safe for human health. With uncontrolled use of food products that include E415, flatulence and bloating may occur.
Application of E415
Xanthan gum is used in the food industry in the production of dairy products, ice cream, marmalades and jams, bakery products, sauces and mayonnaise, baby food, meat and fish products.
Xanthan is usually used as a thickener or stabilizer. The use of xanthan gum allows you to:
- increase the viscosity and elasticity of minced meat;
- get a more stable and plastic structure of the finished product;
- reduce moisture loss during heat treatment and subsequent storage of finished products.
Xanthan gum is used in cosmetology, it is added to various means to moisturize the skin.
The use of Xanthan gum
On the territory of our country, it is allowed to use the food additive E415 within the limits of the norms prescribed by the SanPiN of the Russian Federation.