Texturizers

Xanthan Gum

Naturally occurring polysaccharides from higher plants and seaweeds have been in use for a long time. Microbial polysaccharides however have only been discovered relatively recently. Xanthan gum was the second microbial polysaccharide to be commercialized. As a result, more gums were discovered and patented. Xanthan gum is a bacterial polysaccharide produced industrially on a large scale.

Applications

Culinary

- Thermoreversible and soft elastic gels with Guar ideal for sauces
- Thermoreversible and elastic gels with Carob ideal for ready meals
- Great freeze/thaw stability for ready meals
- Cold soluble thickener for sauces & seasonings
- Great binder with high suspension power

Cargill Brands: SATIAXANE^® CX 930 series (Transparent grade), SATIAXANE^® CX 900 series

Bakery

- Cold soluble thickener
- Great binder with high suspension power
- Great freeze/thaw stability ideal for cakes, pastries and sweet goods

Cargill Brands: SATIAXANE^® CX 900 series

Dairy & plant-based alternatives to dairy

- Help improve the spread ability ideal for cheese, creamers, alternative milk
- Help improve the mouthfeel
- Cold soluble thickener
- High resistance to heat treatment & pH 1 to 13

Cargill Brands: SATIAXANE^® CX 900 series, SATIAXANE^® CX 930 series, SATIAXANE^® CX 930 series (Transparent grade)

Beverage & Clinical Nutrition

- Stabilizer enven for alcoholic beverage (up to 50°)
- Stable viscosity over time with a lot of supplement
- Clarity for more appetizing
- Consistency over temperature and Ph
- Resistant to Amylase in the mouth

Cargill Brands: SATIAXANE^® CX 930 series (Transparent grade)

More information

Regulatory Status

FAO/WHO - Codex Alimentarius

Xanthan gum has been given an Acceptable Daily Intake (ADI) of "not specified" by the FAO/WHO Joint Expert Committee on Food Additives (JECFA).

European Union

Xanthan gum (E 415) is listed in Annex II of Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Where for particular food categories a limited dosage may apply mostly “quantum satis” applies in many food categories.

Manufacture

Fermentation > Sterilization > Separation > Drying > Grinding

Production sites

Cargill produces xanthan gum in the following plant:

Baupte (France) ISO 9001:2008 - FSSC 22000:2013 certified

A producer of biopolymers since 1983, Cargill has extensive knowledge ranging from raw materials through to finished products.

Each production batch is produced under controlled conditions to ensure consistency of performance in application in compliance with Cargill's ISO certifications.

All xanthan gum produced at Cargill is manufactured with the highest degree of safety and environmental stewardship.

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.