Xanthan gum uses in food

For formulation professionals and procurement teams in the food sector, it’s vital to source grades of xanthan gum with precisely the right properties. This is because differences in the fermentation process for xanthan gum lead to different macromolecular characteristics that influence the texture, stability, and rheological properties of the final product. However, specification sheets don’t provide such nuanced details. That’s where a trusted manufacturer can help by providing grades to suit every application and working hard to ensure batch-to-batch consistency so you have peace of mind

What does xanthan gum do in food?

Xanthan gum performs four key roles in foods and beverages, the most important being building viscosity and suspending/stabilising colloids. However, its shear-thinning behaviour is valued for making processing easier, and its ability to prevent syneresis (the expulsion of water in freeze–thaw cycles) avoids problems arising during long-distance transport.

Together, these properties of xanthan gum help to provide a firm, coherent texture in baked goods and ensure a consistent, pleasing mouthfeel in liquids, especially those containing suspended solid particles or liquid droplets.

What are the main uses of xanthan gum in food? 

The four key properties of xanthan gum are important in various ways across the food industry. Importantly, because xanthan gum is a product of bacterial fermentation, it’s vital to understand the precise specifications of a given grade when selecting xanthan gum for a specific purpose.

Xanthan gum in sauces and dressings: Stability and pour behaviour

Xanthan gum is widely used in sauces, gravies, and dressings because of its thickening ability, which is desirable for achieving a smooth, even coating. The high viscosity also prevents oil/water emulsions from separating and suspended solids from coagulating, ensuring uniform consistency during storage and use.

Additionally, formulators often use xanthan gum in sauces and dressings because of its shear-thinning behaviour, where it is important that its viscosity reduces when the liquid is forced to flow. As well as facilitating high-volume processing, this means that the zero-shear viscosity is high enough to provide good ‘cling’, while also enabling customers to pour the product easily from the container.

Typical loadings of xanthan gum in sauces and dressings are in the range of 0.05 to 0.5% w/w. Learn more about how xanthan gum works in sauces in our xanthan gum comparison guide.

Xanthan gum in beverages: Suspension and mouthfeel

Xanthan gum is a frequent addition to certain types of ready-to-drink beverages where effective suspension of solids or a fuller mouthfeel is needed.

For example, in juice drinks, the viscosity-enhancing capabilities of xanthan gum help to prevent fruit pulp or solids from settling out, improving customer satisfaction. A similar effect is at play in drinks containing cocoa or botanicals, or in functional beverages fortified with water-insoluble components such as vitamins and minerals.

The thickening effect of xanthan gum is also useful for enhancing mouthfeel. This is especially true for sugar-reduced or zero-sugar formulations, which lack the viscosity enhancement normally provided by sucrose. Powdered beverage mixes also benefit from xanthan gum, because it lessens the watery consistency that would otherwise result when the product is prepared.

Xanthan gum in dairy alternatives: Emulsion and syneresis control

Plant-based alternatives to dairy products, such as plant-based milks, yoghurts, ice-creams, and soft cheeses, tend to have a low fat content. This limits their ability to form stable emulsions and can lead to syneresis (freeze–thaw instability). Xanthan gum resolves both these issues by providing a thickening function even at low loadings: values are typically 0.05 to 0.15% w/w for milks, 0.15 to 0.3% w/w for yoghurts, and up to 0.5% w/w for ice creams.

By increasing the viscosity of non-dairy alternatives, xanthan gum also helps to overcome the related issue of inconsistent texture and mouthfeel, enabling the creamy attributes of traditional dairy products to be achieved. 

Note that some cationic plant proteins, when present at high levels, can have a negative interaction with xanthan gum, but our expert formulators are ready to offer system-specific guidance on this issue.

Xanthan gum in gluten-free baking: Structure without gluten

In gluten-free baked goods, xanthan gum restores the binding function that would normally be fulfilled by gluten, by stabilizing the CO₂ foams produced during proving and baking.

This added elasticity makes handling the dough easier. It also imparts a softer, more cohesive structure to the crumb, helping it to approach the texture and shelf-life of typical gluten-containing bakes.

Xanthan gum loadings depend on the application. Typically, 0.2 to 0.3% w/w is sufficient for cookies and biscuits, while 0.3 to 0.5% w/w is suitable for cakes and muffins. Higher loadings are needed in breads, with 0.5 to 1% w/w being generally suitable. However, up to 2.5% w/w delivers stabilisation of larger air cells, and so produces a more ‘artisan’ style product with a well-developed crust.

Xanthan gum in bakery fillings: Viscosity and shelf life

Xanthan gum is widely used in food, such as in pumpable fillings for baked goods, with a key advantage being its shear-thinning property. This allows the filling to be sufficiently viscous to provide a good consumer experience, while reducing the viscosity sufficiently under pressure to allow it to be easily piped in.

In addition, in high-sugar fillings such as those made with fruit, the viscosity enhancement provided by xanthan gum reduces the mobility of sugars, preventing crystallisation from taking place.

Typical loadings of xanthan gum in bakery fillings are in the range 0.1 to 0.3% w/w.

Certification and compliance

Formulators sourcing xanthan gum for Halal, vegan, or Kosher-labelled products need certainty, not caveats. Because xanthan gum is produced by fermentation rather than extracted from animal tissue, it clears all three certifications in the overwhelming majority of cases. The exceptions are narrow and easy to rule out with the right documentation from your manufacturer. The sections below cover what drives certification status and what to ask for.

Xanthan gum produced at the Perhnhofen, Austria site is also a non-GMO ingredient. 

Is xanthan gum vegan?

Yes, xanthan gum is vegan when the fermentation broth used to produce it comes from a plant source. Use of animal-derived fermentation feedstocks (such as whey and egg whites) is now very rare, but if you need to label your product as vegan, it is important to check this detail with your manufacturer.

Jungbunzlauer xanthan gum production is certified vegan. 

Is xanthan gum halal?

Yes, xanthan gum is Halal in the vast majority of cases. Very rarely, animal-derived feedstocks have been used to produce of xanthan gum, but the associated risk of the product being non-Halal is easily averted by asking your manufacturer to provide their halal certification.

Jungbunzlauer xanthan gum production is certified halal.

Is xanthan gum kosher? 

Yes, xanthan gum is Kosher, except in very rare cases when animal sources are used in the fermentation feedstock. If you need to label your product as Kosher, then it is important to confirm the Kosher status of the xanthan gum with your manufacturer.

Jungbunzlauer xanthan gum production is certified kosher.

What is the regulatory status of xanthan gum as a food texturant? 

Xanthan gum (E415) has European Commission approval as a food additive under Annex II of Regulation (EC) No. 1333/2008, and is also ‘Generally Recognized As Safe’ (GRAS) for food use by the US FDA (21 CFR § 172.695).

These qualifications, along with contamination alerts, enable procurement teams to be confident that their products comply with the highest levels of xanthan gum safety and regulation.

EU RASFF alerts and what procurement teams need to ask

Contamination alerts for xanthan gum are issued by the EU’s Rapid Alert System for Food and Feed (RASFF). These help procurement teams avoid known issues with certain manufacturers.

Western-origin, fermentation-derived material addresses these concerns at source. Further assurances about the quality of xanthan gum should be obtained by asking your manufacturer the following questions:

• Can you provide a Certificate of Analysis confirming that maximum residue levels (MRLs) are compliant with EU Regulation (EC) No. 396/2005?
• Can you provide documentation demonstrating the identity and origin of the fermentation substrate?
• Can you provide results for batch-level testing for the presence of heavy metals?

Selecting the right xanthan gum grade for food applications

Not all xanthan gums are equal, and even once you are confident about a new manufacturer’s credentials, it remains vital to select the right grade for the application.

At Jungbunzlauer, we are acutely aware of this need. That is why we offer over 40 grades of xanthan gum for use in foods and beverages, including grades with fine, medium, and coarse particle sizes to accommodate different processing conditions and equipment constraints. We also offer additional options for (amongst others) acid tolerance, ease of dispersion, salt tolerance, or the ability to deliver high optical clarity in the product.

Once you’ve chosen your ideal grade, you want to be sure that its performance specification will be maintained from batch to batch. Therefore, to put your mind at rest, we always document the consistency of our xanthan gum in individual batch reports.