Food Thickener Xanthan Gum Manufacturer And Supplier

 

Xanthan gum (E415) is one of the most widely used food thickeners and stabilizers in the food industry. It is produced by fermenting simple sugars using the bacterium Xanthomonas campestris, then purified and dried into a fine cream-colored powder. What makes xanthan gum particularly valuable is its pseudoplastic behavior - it thickens liquids at rest but flows easily when stirred or pumped, making it ideal for both consumer products and industrial food processing. It performs reliably across a wide pH range and remains stable under high temperatures, freeze-thaw cycles, and varying salt concentrations. Chemsino supplies xanthan gum with consistent viscosity, stable quality batch to batch, and full documentation for global markets.

 

 

CHEMICAL/PHYSICAL SPECIFICATIONS
PARTICLE SIZE(MESH)	90% min. Thru 120 mesh
VISCOSITY	≥5
LOSS ON DRYING(%)	≤12
TOTAL ASH CONTENT(%)	15-40
PH LEVEL	8-11
HEAVY METAL SPECIFICATIONS
Arsenic	≤ 3(mg/kg)
Lead	≤ 5(mg/kg)
Mercury	≤1(mg/kg)
Cadmium	≤2(mg/kg)
TOTAL PLATE COUNT	≤5000(mg/kg)

 

 

Strong thickening effect - Effective at low usage levels, typically 0.05–0.5% of the finished product weight

Excellent suspension - Keeps particles and droplets evenly distributed without separation

Broad pH stability - Performs consistently from pH 3 to pH 12

Heat and freeze-thaw stable - Maintains viscosity through cooking, freezing, and reheating cycles

Compatible with most ingredients - Works well with salts, acids, sugars, and other hydrocolloids

Gluten-free friendly - Widely used as a gluten substitute in gluten-free baked goods

Non-GMO and clean label options available

 

 

Xanthan gum E415 is one of the most versatile food thickeners available, with practical uses across nearly every food category. In salad dressings and sauces, it prevents oil and water from separating and gives products a smooth, pourable consistency that holds up during storage. In bakery and gluten-free products, it mimics the structural role of gluten, improving dough elasticity and helping baked goods hold their shape without crumbling.

 

In dairy and plant-based beverages such as oat milk and almond milk, xanthan gum keeps fats and solids evenly dispersed, preventing settling and extending shelf life. For ice cream and frozen desserts, it controls ice crystal formation during freezing and thawing cycles, resulting in a smoother, creamier texture throughout the product's shelf life.

 

In soups, gravies, and ready-made sauces, xanthan gum provides consistent body and mouthfeel without affecting flavor. In processed meat products, it improves water retention and helps maintain a firm, sliceable texture after cooking. It is also widely used in beverages and flavor emulsions to keep ingredients in suspension and improve the overall drinking experience.

 

      

 

 

25kg/bag

 

 

 Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

 No MOQ, More Opportunities

 Customized Products

 Mixed Shipment

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