Xanthan Gum
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Xanthan Gum

Manufactured by Danisco
Xanthan gum is an exocellular heteropolysaccharide (EPS) produced by the microorganism xanthomonas campestris by a fermentation process.

Xanthan gum is primarily used as a thickener but also known as the most efficient stabiliser for suspensions, emulsions or solid particles in water-based recipes.

Xanthan gum is highly resistance to enzymatic degradation, extremely stable over a wide temperature and pH range and in high concentrations of alcohol, making it suitable for an outstanding range of applications.

Application areas

Xanthan gum is traditionally used in a wide range of applications where it acts as a thickening and stabilising agent. Typical applications in the food industry are:
  • Dressing and sauces
  • Baked goods
  • Beverages
  • Dairy desserts
  • Cream cheese and processed cheese
  • Fruit preparations
  • Ice cream

Product Line

Name Particle Size Properties
GRINDSTED®Xanthan 80 80 mesh - 180 µm Standard - Suitable in most conditions
GRINDSTED®Xanthan 200 200 mesh - 75 µm Fast hydration, low dispersion - suitable in media with low water content, or sugar
GRINDSTED®Xanthan EASY 20 mesh - 850 µm Good dispersion - Excellent in pre-blend with salts
GRINDSTED®Xanthan SUPRA 16 mesh - 1180 µm Very high dispersion, slow hydration, very low dusting
GRINDSTED®Xanthan ULTRA 80 mesh - 180 µm Fast hydration, good dispersion, low dusting - product of choice in acidic and salted media