Xanthan Gum 80Mesh (E415) Food Grade - High Viscosity and Stability for Food Products
Xanthan Gum 80 Mesh (E415) is a premium microbial polysaccharide engineered to deliver exceptional viscosity control, shear stability, and texture enhancement in food formulations. Produced via fermentation of Xanthomonas campestris, this food-grade hydrocolloid meets stringent global safety standards while providing unmatched functionality in aqueous systems. With its rapid hydration and pseudoplastic behavior, it serves as a versatile solution for stabilizing, emulsifying, and thickening applications across diverse pH and temperature ranges.
Key Functional Advantages
1. Superior Viscosity Profile
- Achieves 1,200–1,500 cP viscosity in 1% aqueous solution (Brookfield LVF, 60 rpm, 25°C)
- Exhibits shear-thinning behavior with 95% viscosity recovery post-shear (ASTM D2196)
- Maintains viscosity stability across pH 2–12 (FDA 21 CFR 172.695 compliant)
2. Temperature Resilience
- Stable in thermal processing up to 140°C (30-minute HTST treatment)
- Retains 90% viscosity after 5 freeze-thaw cycles (-18°C to 25°C)
- Prevents syneresis in frozen desserts (ASTM D2386)
3. Synergistic Compatibility
- Enhances gel strength by 40% when combined with guar gum (1:1 ratio)
- Forms elastic networks with locust bean gum for low-fat spreads
- Stabilizes emulsions in oil-in-water systems (30% oil phase)
4. Rapid Hydration
- Fully dissolves in cold water within 15 minutes (80 mesh particle size)
- No pre-hydration required for most applications
- Non-lumping dispersion with standard agitators (200–400 rpm)
Technical Specifications
- CAS No.: 11138-66-2
- Appearance: Cream-colored free-flowing powder
- Mesh Size: 80 mesh (180 μm sieve retention <2%)
- Moisture Content: ≤12% (ISO 1666)
- Pyruvate Content: 1.5–3.0% (UV spectrophotometry)
- Ash Content: ≤9% (ISO 2171)
- Microbial Standards: Total plate count <5,000 CFU/g, Salmonella absent/25g
Application Versatility
Baked Goods
- Improves dough elasticity (15% gluten enhancement)
- Extends shelf life by reducing starch retrogradation
- Maintains crumb structure in gluten-free bread
Dairy Alternatives
- Stabilizes plant-based milks (soy/almond/oat) during UHT processing
- Mimics mouthfeel of full-fat yogurt in low-calorie variants
- Prevents whey separation in vegan cheeses
Beverages
- Suspends pulp in juices (25% suspension stability at 4°C for 30 days)
- Enhances mouthfeel in low-sugar carbonated drinks
- Stabilizes protein fortification in RTD shakes
Sauces & Dressings
- Provides cling in reduced-sodium condiments
- Maintains emulsion stability in oil-free vinaigrettes
- Controls flow behavior in shear-thinning ketchups
Meat Products
- Increases water-binding capacity in injected poultry (7% yield improvement)
- Reduces cook loss in plant-based meat analogs
- Enhances sliceability in low-fat deli meats
Regulatory Compliance & Safety
- FDA 21 CFR 172.695 compliant
- EU Commission Regulation (EU) No 231/2012 certified
- Kosher (OK Pareve) and Halal certified
- Non-GMO Project Verified
- Allergen-free (GLUTENFree Certification Organization)
Packaging & Storage
Supplied in 25 kg multi-layer kraft bags with polyethylene liners (moisture barrier <0.5% RH penetration). Custom packaging available for bulk orders. Store in cool, dry conditions (15–25°C, RH <65%); 24-month shelf life from production date.
Technical Support
- Customized viscosity profiles for target applications
- Synergy optimization with other hydrocolloids
- Process stability testing under retort/HTST conditions
- Regulatory documentation for global market access
Xanthan Gum 80 Mesh (E415) empowers food technologists to achieve precise texture modulation while meeting clean-label demands. Its unique rheological properties enable cost-effective formulation of stable, sensory-optimized products across ambient, chilled, and frozen distribution chains. For manufacturers seeking to innovate in reduced-fat, sugar-free, or plant-based categories, this hydrocolloid delivers reliable performance backed by rigorous quality assurance.
| Product Name | Xanthan gum |
| InChIKeys | VXYWXJXCQSDNHX-UHFFFAOYSA-N |
| Molecular Weight | 241.115 |
| Exact Mass | 240.043228 |
| EC Number | 234-394-2 |
| Categories | Other Food Additives |
| PSA | 81.5 |
| Melting Point | 64.43 °C |
| Toxicity | ADI does not make special provisions (FAO / WHO, 2001) |
| Place of Origin | Hebei, China |
| Type | THICKENERS, Thickeners |
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| Established | December 18, 2014 | ||
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About Beijing TDD E-commerce Co., Ltd.
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Beijing TDD E-commerce Co., Ltd. (shortly named TDD Global) is the core subsidiary of Guolian Corporation (Stock Code: 603613.SH) and the first industrial Internetplatform of Duoduo Series Platforms. The company mainly engages in B28 e-commerce transaction serices of raw material and industrial products, digital supply chain serices, industrial digitalization serices and industrial big data serices, and is committed to promoting the deep integration of traditional industries and new technologies such as the Internet, Internet of Things, big data, intelligent manufacturing and block chain, etc.
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