Xanthan Gum

Xanthan gum is a macro molecule of sugar produced by fermentation. Nutrient sources in the fermentation broth are plant-based (typically wheat or sugar beet).

The result

A widely used, cold soluble thickener that provides high viscosity over time even at low concentration¹. Moreover, xanthan gum is characterized by:

Unique shear thinning properties
Great suspension power
Thermo-reversibility and freeze-thaw stability
Cold dispersibility, hot or cold processability, sprayability
High resistance to acid and alkaline pH, shear, amylase, heat treatment and salt tolerance
Texture and mouthfeel enhancement with the ability to form an elastic gel in combination with guar or locust bean gum

Thanks to these properties and cost-effectiveness, xanthan gum has become one of the most widely used hydrocolloids in food and beverages. One new product containing xanthan is launched every 30 minutes².

Ensuring quality and regulatory compliance

Xavier Martin – Product Line Director Carrageenan & Biopolymer Recently, several imported xanthan gum shipments from outside the EU were subject to an RASFF alert in Europe due to chlorate levels exceeding EU regulatory limits³.

Cargill produces xanthan gum in Baupte, France, where regular tests on chlorate levels are part of standard compliance and monitoring systems. Importantly, Cargill does not use any process steps that include chlorate.

Hence, Cargill’s xanthan gum, produced by Cargill in France, complies with applicable European regulatory limits for chlorate (0.01 mg/kg), including allowable method LOQ⁴ adjustments.

Our production facility in Baupte, France, operates under strict quality programs and full compliance with EU regulations concerning Genetically Modified Organisms (GMOs).

The offer

Cargill offers a portfolio of both standard and high-quality transparent grades covering different granulometries and viscosity buildups under our registered trademark Satiaxane™.

Standard grade
When looking for a cost-efficient thickener that provides high viscosity over time at low concentration. Available in dust-free, quick dispersibility and kosher versions.

Transparent grade
When looking for a transparent formulation thickener that provides very high viscosity over time at low concentration. Available in rapid hydration, dust-free and quick dispersibility versions.

Applications

Bakery

Cold soluble thickener
Great binder with high suspension power
Great freeze-thaw stability, ideal for cakes, pastries and sweet goods
Great to help thicken egg-free formulations by replacing the fat and emulsifiers found in yolks
In gluten-free baking, it can help to improve the texture and structure of gluten-free baked goods and give the dough or batter the stickiness that would otherwise be achieved with gluten

Dairy & Plant-based alternatives to dairy

Thickening, suspension and stabilizing agent especially in dairy and alternative dairy drinks and creamers
High resistance to heat treatment and pH
Helps to stabilize milk proteins, ensuring smooth texture
Helps to improve the mouthfeel and creaminess of cream(er)s, (frozen) desserts and drinks
Helps prevent ice crystal formation in products like ice cream and frozen desserts, ensuring a smooth and creamy texture

Culinary

Great binder with high suspension power
Helps to prevent oil separation by stabilizing emulsions
Helps to suspend solid particles such as spices
Cold soluble thickener for sauces & seasonings
Great freeze-thaw stability for ready meals
Great to help thicken egg-free formulations by replacing the fat and emulsifiers found in yolks

Soft drinks

Thickening, suspension and stabilizing agent
Stability in acid conditions and under heat treatment
Helps to prevent the separation of ingredients, ensuring a homogeneous texture throughout shelf life.
Helps to keep solid particles evenly distributed in fruit juices
Available in standard (Satiaxane™ CX 900) or transparent grade (Satiaxane™ CX 930)
Quick dispersible grade available for instant applications

Specialized nutrition

Thickening, suspension and stabilizing agent
Stability in acid conditions and under heat treatment
Suitable method of thickening liquids for those with difficulties swallowing, thanks to the amylase resistance
Available in standard (Satiaxane™ CX 900) or transparent grade (Satiaxane™ CX 930)
Quick dispersible grade available for instant applications

Meat & plant-based alternatives to meat

Helps to retain moisture, enhance texture and stability
Helps to improve the juiciness and mouthfeel of processed meats, sausages and meat analogs
Adds firmness to bite, and aids sliceability
Aids in binding ingredients together, ensuring a uniform product

More information

Regulatory

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 location in the EU:

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 help ensure consistency of performance in application in compliance with Cargill's ISO certifications.