Xanthan Gum Food Grade (E415) · High-Performance Thickener & Stabilizer

Key characteristics

• High thickening efficiency: delivers strong viscosity at low usage levels compared with many starches or gums.
• Shear-thinning (pseudoplastic) behaviour: systems are thick at rest, but viscosity decreases under shear, improving pourability and drinkability.
• Suspension stability: helps keep spices, pulp, cocoa, herbs and insoluble particles uniformly suspended over shelf life.
• Emulsion stabilization: supports oil-in-water emulsions in dressings, sauces and flavoured dairy/plant-based drinks.
• Process tolerance: stable in a wide pH range and resistant to many heat treatments and freeze–thaw conditions when correctly formulated.

Xanthan gum is frequently used together with other hydrocolloids such as guar gum, locust bean gum, carrageenan and pectin to build targeted textures and cost-effective stabilizing systems. See more options in the Thickeners & Stabilizers group.

Indicative specification points

Atlas works with established xanthan gum producers in China and aligns every grade to your internal specifications and process needs. Typical commercial parameters include:

• Appearance: off-white to light cream, free-flowing powder.
• Viscosity in solution (e.g. 1% solution at specified conditions) matched to your target range.
• Particle size options (e.g. 80 mesh, 200 mesh) to influence dispersion and hydration speed.
• Loss on drying, ash and pH within agreed food-grade limits.
• Microbiological criteria suitable for sauces, dressings, dairy, beverages and bakery.

Detailed specifications, analytical methods and batch Certificates of Analysis (COAs) are provided and kept aligned with your QA/QC requirements.

Sauces, dressings & savoury systems

• Pourable and spoonable salad dressings (regular and reduced-fat), where xanthan provides cling, stability and homogeneous appearance.
• Tomato sauces, ketchup and condiments, avoiding phase separation and keeping spices and herbs evenly suspended.
• Cooking sauces, gravies and marinades for retail and foodservice, improving texture and heat stability.
• Ready-to-eat meals and retorted sauces, where xanthan helps maintain viscosity after thermal processing.

Beverages & plant-based drinks

• Juice drinks and fruit beverages, where xanthan helps suspend pulp and cloud and adjust mouthfeel.
• Flavoured milk and plant-based beverages (soy, oat, almond, coconut) to stabilise cocoa, flavours and insoluble particles.
• Functional and nutrition beverages, including protein-enriched drinks where xanthan supports dispersion and stability.

Dairy, plant-based & bakery

• Fermented dairy products, sauces and dips, supporting stable texture during fermentation and storage.
• Ice cream mixes and frozen desserts when used together with other stabiliser systems, helping with meltdown and body.
• Gluten-free bakery products where xanthan gum, often in combination with other gums, helps build structure and improve dough handling.
• Fillings and suspensions that need controlled viscosity over a broad temperature range.

Formulation guidance

• Typical usage levels are 0.1–0.4% in beverages and dressings and may be higher in certain sauces or bakery systems.
• For best hydration, pre-mix xanthan with other dry ingredients (e.g. sugars or salts) before dispersion, or use high-shear mixing.
• Combine xanthan with guar, locust bean gum, carrageenan or starches from the Atlas portfolio to tailor viscosity, gel strength and cost.
• Consider pH, salt level and process (HTST, UHT, retort, freeze–thaw) when defining usage levels and stabiliser systems.

Quality & regulatory documentation

• Supplied as food-grade xanthan gum (E415) meeting agreed specifications.
• Batch-specific COAs covering viscosity, particle size, moisture, ash and microbiological parameters.
• Supporting documents for GMO status, allergens, contaminants and heavy metals available on request.
• Producer certifications such as ISO, FSSC, Halal and Kosher can be provided depending on the selected manufacturing site.
• Customers remain responsible for final label content, nutrition panels and additive declarations according to local regulations; Atlas provides technical data to support internal assessments.

Packaging, storage & logistics

• Typical packaging: 25 kg multi-ply paper bags with inner PE liner; other formats may be evaluated for specific projects.
• Suitable for mixed-container shipments together with other thickeners, sweeteners and functional ingredients from the Atlas portfolio.
• Store in a cool, dry, well-ventilated warehouse, protected from moisture, strong odours and direct sunlight.
• Shipments organised under FOB, CFR, CIF or other agreed Incoterms, with full export documentation support.

Share your target application (sauce, dressing, beverage, dairy, bakery, etc.), annual volume, preferred viscosity grade, packaging needs and destination markets so our team can recommend the most suitable xanthan gum options.