Xanthan gum

Author:Prof. Dr. med. Peter Altmeyer

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Last updated on: 29.10.2020

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Synonym(s)

CAS No 11138-66-2; Xanthan gum

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DefinitionThis section has been translated automatically.

Xanthan gum is a naturally occurring substance obtained from sugar-containing substrates with the help of bacteria (genus Xanthomonas). Xanthan gum is authorised as a food additive with the E-number E 415 as thickening and gelling agent. Xanthan gum is also approved for "organic food".

EffectsThis section has been translated automatically.

Xanthan gum turns liquids into gel-like masses due to its strong swelling and water-binding capacity.

Field of application/useThis section has been translated automatically.

Food additive (E 415)

Thickener

Stabilising agent in pharmaceutical and cosmetic products

Note(s)This section has been translated automatically.

Switzerland: May not be used in jelly mini-cups, may not be used in the manufacture of artificially dried foods which are intended to swell when eaten.

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer