Xanthan gum

• E 415
• Xanthan Gum ( INCI)
• Xantan

Polysaccharide

Fixed

Xanthan ( xanthan rare ) is a naturally occurring polysaccharide. It is obtained using bacteria of the genus Xanthomonas from sugar substrates and is used as a food additive with E number E415 as a thickening and gelling agent. Xanthan is approved for organic food.

Xanthan can not be metabolized by the human body and is therefore considered one of the fiber. In the intestine, it is partially degraded by microorganisms living there. In high doses it can have a laxative effect. Xanthan still applies as a health hazard.

Structure

The backbone of the xanthan polymer is formed by β - (1 → 4 )-linked D-glucose units. Of every second glucose unit is α - ( 1 → 3) - β -D - glycoside, a mannopyranosyl - ( 1 → 4) - β -D - glucuronopyranosyl - (1 → 2 )-6- O-acetyl- α -D - mannopyranosyl - linked side chain. About half of the terminal mannose units is the side chain of the hydroxy groups at positions 4 and 6, a ketal of pyruvic acid. Occasionally, the acetyl group or a side chain completely missing.

Applications

Xanthan swells in aqueous solution and thereby increases the viscosity of the medium. It is therefore used as a thickening agent, for example, in dairy products, sauces, tomato ketchup, mayonnaise, mustard and dressings. Also in the molecular kitchen to make it an important ingredient. Moreover xanthan gum is used in a number of products in the cosmetics industry, for example, lotions, shampoos, tooth paste, liquid soaps, and mascara. For the production of lubricants, xanthan is used. Technically it takes place in explosives and drilling muds use.

A special characteristic of xanthan solutions is that they have a pseudo- yield point. Furthermore, xanthan with locust bean gum act together synergistically and form thermoreversible gels, which are characterized by a very good water-binding capacity and high elasticity.

2003, the annual world production of xanthan was about 20,000 tons.