Gellan Gum vs Xanthan Gum: Choosing the Best Thickener

As a leading food additive manufacturer specializing in gellan gum thickener and xanthan gum thickener, we understand the challenges food producers face when selecting the perfect thickener for their products. Both gellan gum (E418) and xanthan gum (E415) are versatile, FDA-approved additives, but their unique properties cater to different applications. Let's break down their differences, benefits, and ideal use cases to help you make an informed decision and boost your product's quality and shelf life.

 

What is Gellan Gum (E418)?

Gellan gum is a high-performance gelling agent and stabilizer produced through bacterial fermentation (Sphingomonas elodea). Its ability to form transparent, heat-resistant gels at low concentrations makes it indispensable in innovative food formulations.

 

Production Process

Derived via microbial fermentation, purified, and dried into powder.

Available in two forms: high-acyl (elastic gels) and low-acyl (brittle gels).

 

 

Key Benefits of Gellan Gum

• Forms clear, heat-stable gels
• Works well in low-sugar and low-pH applications
• Provides superior suspension properties for beverages
• Compatible with other hydrocolloids for texture modification
• Recognized as E418, meeting EU and FDA standards.

 

Applications of Gellan Gum

• Plant-Based Dairy: Creates firm textures in vegan cheese and yogurt.
• Beverages: Clarifies juices and stabilizes protein drinks.
• Confectionery: Forms glossy, vegan-friendly gummies and dessert gels.
• Pharmaceuticals: Used in controlled-release tablets.

 

What is Xanthan Gum?

Xanthan Gum, another fermentation-derived thickener, is produced by Xanthomonas campestris bacteria. Xanthan gum is renowned for its unparalleled thickening, emulsifying, and water-binding capabilities. It works in acidic, alkaline, and high-salt environments, making it a go-to for diverse formulations.

Production Process: Fermented from glucose, purified, and milled into fine powder.

 

Key Benefits of Xanthan Gum

• High viscosity even at low concentrations
• Effective in both hot and cold applications
• Improves texture in gluten-free baking
• Provides shear-thinning properties, making it ideal for sauces and dressings
• Compliant with COA certification and holds E415 approval for food-grade use

 

 

Applications of Xanthan Gum

• Gluten-Free Baking: Mimics gluten's elasticity in breads and pastries.
• Sauces & Dressings: Prevents separation in ketchup and mayonnaise.
• Dairy Alternatives: Stabilizes almond milk and coconut yogurt.
• Pet Food: Enhances moisture retention in wet formulations.

 

Gellan Gum vs Xanthan Gum: A Head-to-Head Comparison

 

Feature	Gellan Gum (E418)	Xanthan Gum (E415)
Function	Thickening, Gelling, Suspension	Thickening, Stabilization
Texture	Forms firm, clear gels (low-acyl) or soft, elastic gels (high-acyl)	Smooth, creamy texture
Best Uses	Dairy alternatives, beverages, desserts	Sauces, gluten-free baking, salad dressings
Features	Heat-stable, acid-resistant, withstand a wide range of temperatures.	effective at lower concentrations and doesn't require heat to activate
Dosage	0.05–0.25%	0.1–0.5%
Synergies	Calcium ions, locust bean gum	Guar gum, carrageenan
Cost	Higher initial cost, low dosage	Lower cost, higher dosage
Label-Friendly	E418, vegan, non-GMO	E415, gluten-free, allergen-free

 

Which Thickener Is Right for Your Product?

Selecting between gellan gum (E418) and xanthan gum (E415) depends on your product's texture, processing needs, and application. Here's a quick guide to simplify your choice:

For Beverages & Heat-Stable Gels:

Choose gellan gum to suspend particles in juices, clarify drinks, or create heat-resistant gels for confectionery. Its low dosage and clarity make it ideal for plant-based milks and vegan gummies.

For Sauces & Gluten-Free Baking:

Opt for xanthan gum to achieve smooth, pourable textures in dressings, mimic gluten in breads, or stabilize dairy-free ice creams. Its shear-thinning properties ensure consistent results in acidic or frozen products.

Combined Solutions:

Blend both gums for complex textures- use gellan for structure and xanthan for viscosity in layered desserts or hybrid dairy alternatives.

 

If you are still unsure? Request a free sample or COA to test performance in your formulation. As a trusted gellan gum and xanthan gum supplier, we're here to help you optimize costs, compliance, and quality!

 

Why Choose Henan Chemsino Industry Co., Ltd?

At Henan Chemsino Industry Co., Ltd (Chemsino), we pride ourselves on being a trusted food additive supplier and manufacturer dedicated to quality, compliance, and customer satisfaction. Here's why global brands partner with us:

• Certified Excellence: Our products, including gellan gum thickener (E418) and xanthan gum thickener (E415), meet stringent global standards with RSPO, Halal, Kosher, ISO22000, and ISO9001 certifications.
• Diverse Portfolio: From emulsifiers and preservatives to baking enzymes, we supply additives tailored for beverages, baked goods, dairy alternatives, and more.
• End-to-End Support: Enjoy personalized pre-sales consultations, formulation guidance, and reliable after-sales service.
• Transparency & Trust: Request free samples or a detailed COA (Certificate of Analysis) to verify quality and compliance.

 

Ready to Elevate Your Formulations? Contact Chemsino today for competitive quotes, custom solutions, and samples. Let's collaborate to create innovative, market-ready products that stand out!