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Xanthan Gum in Food Applications

Do you know the uses of xanthan gum in the food industry? Food grade Xanthan gum, also known as e415 food additive, xanthan gum e 415, thickener/e415 stabilizer, can be used in milk drinks, yogurt, sausage, cans, frozen food, Juices, and juice-containing beverages, etc.

Milk drinks and yogurt application of Xanthan Gum Dairy

One Deosen Ziboxan® food grade Xanthan gum application is as a stabilizer in various protein beverages and milk beverages and milk beverages to prevent oil-water separation, improve protein stability, prevent protein precipitation and thicken almond milk with xanthan gum. We can also apply the emulsifying ability to make Xanthan gum as the frother and foam stabilizer, such as application in beer manufacturing, etc. After adding an appropriate amount of xanthan gum in the emulsification system which is based on legume protein, the stability of the system will be significantly improved.

Recommendation: Ziboxan® F80; Ziboxan® F200;

Recommended dosage: 0.05%—0.1%

Uses of xanthan gum in the food industry

As a kind of food additive, Deosen Ziboxan® Xanthan gum can be widely used in the processing of various meat products, which can significantly improve the tenderness, color, and flavor of the products. Meanwhile, it can improve the water retention of meat products, thereby increasing the yield rate.

It can be used in square ham, round ham, luncheon meat, etc which can improve the shapes and make smooth slices.

Recommendation: Ziboxan® F80/Ziboxan® 200; Ziboxan® BL;

Recommended dosage: 0.2%—0.3%


Xanthan gum can also be used in the processing of canned food, which is beneficial to maintain the appearance of the product. It can better suspend solids, because of its pseudoplastic characteristics, making it easy to infuse.

Studies have found that we can make pre-treatment of the material with solutions of xanthan gum and other compounds when processing canned mushrooms, which can effectively overcome shrinkage, browning, and tissue densification during processing.

Recommendation: Ziboxan® F80/Ziboxan® 200; Ziboxan® BL;

Recommended dosage: 0.1%

Frozen food (fries)

Ziboxan® Xanthan gum is widely used in frozen food. In ice cream, xanthan gum can adjust the mixture viscosity to make it have a uniform and stable composition. It can make the texture smooth and soft.

It can prevent the formation of large ice crystals in the ice cream tissue and make the ice cream smooth and delicate. At the same time, it can improve freeze-thaw stability. The cream and water will be evenly mixed during melting, so there will be no slurry separation phenomenon.

Recommendation: Ziboxan® F80/Ziboxan® 200; Ziboxan® BL;

Recommended dosage: 0.1%—0.2%

Xanthan gum in fruit juices and juice-containing beverages

Deosen Ziboxan® Xanthan gum can be used as a stabilizer in various protein beverages and milk beverages to effectively prevent oily water separation, improve protein stability and prevent protein flocculation and sedimentation. Xanthan gum in fruit juices can play an effective role in thickening, suspending, acid-resistance, and achieving a smooth taste for fruit juice and pulp juices.

Recommendation: Ziboxan® FT; Ziboxan® TS; Ziboxan® F80HV; Ziboxan® F80

Recommended dosage: 0.05%—0.1%

It can also use its surfactant properties as a foaming agent and foam stabilizer, such as application in beer manufacturing.

Recommendation: Ziboxan® F80

Recommended dosage: 0.05—0.1%


The effect of xanthan gum in gluten tends to strengthen first and then weaken gradually, and the influence on water holdup capacity will affect other indicators of gluten.

Xanthan gum has a better effect on improving farinograph properties, but it has a weakening effect on the tensile properties.

Xanthan gum has little effect on the swelling power of starch, it can regularly reduce the initial gelatinization temperature of flour. The peak viscosity is the largest when the adding amount of Xanthan gum is 0.2%.

Xanthan gum can greatly improve cooking characteristics. As the proportion of colloids increases, various indexes of cooking characteristics will decrease.

The addition of Xanthan gum will increase the hardness, adhesiveness, and chewiness of noodle texture, while the adhesiveness, elasticity, cohesiveness, and resilience are lower than those of the blank sample.

Recommendation: Ziboxan® AF80/200

Recommended dosage: 0.05—0.1%”

Marinade, Seasoning & salad dressing

Xanthan gum can be applied in soy sauce, salad dressing, or sauce to thicken, stabilize, enhance the taste and flavor release, increase the long-lasting suspension performance of solid particles. It can show its superior stability in strong acid or high salt seasonings. It can also improve taste and water retention.

Recommendation: Ziboxan® TW; Ziboxan® SD; Ziboxan® AF80;

Recommended dosage: 0.05%–0.1%

Jam, jelly, and fruit marmalade

Ziboxan® Xanthan gum can be used in jelly production. Due to the water retention properties of xanthan gum, it can reduce the syneresis of jelly by combining with water and make the taste smoother, thereby produce soft and delicious jelly.

The application of Xanthan gum and carrageenan by the ratio of 1:10 will make the best application. The jelly is good in formability, elasticity, toughness, smooth surface, and uniform texture. It has a light green color, translucent, delicate taste, sweet taste, and no peculiar smells

Recommendation: Ziboxan® FT; Ziboxan® TS; Ziboxan® AF80/200

Recommended dosage: 0.5%–1%

It should be noted that Xanthan gum can be compounded with carrageenan to be used in jelly. It can also be compounded with locust bean gum, konjac gum, potassium chloride, and other additives to form an elastic, refreshing, and flavor-releasing gel. By adding fruit juice, pulp, food flavor, or dairy products, it can make various jelly or puddings. “

Meat and seafood processing

Ziboxan® Xanthan gum improves the water retention of meat, it mainly bases on two aspects- One is that xanthan gum is a hydrocolloid, which can penetrate into the meat tissue to increase the water retention capacity of the muscle; the other is that the water retention of meat can be achieved through the gelatinous form of protein.

It can improve the structure and electrostatic effects, improve the tenderness and flexibility of meat products, improve product structure, and increase elasticity; It can reduce the water loss rate of cold storage. Therefore, the application of xanthan gum will help improve the water retention and texture quality of meat, enhance the taste, increase product yield and reduce the costs;

Recommendation: Ziboxan® TS; Ziboxan® BT

Recommended dosage: 0.05%–0.2%

Baking goods (cakes, bread, desserts, preserves)

Ziboxan® can be widely used in the processing of various kinds of snacks, bread, biscuits, candies, and other foods. Without changing the traditional flavor of the foods, it can improve the water retention and taste flexibility of the food during the baking and storage period.

Recommendation: Ziboxan® AF

Recommended dosage: 0.1%—0.2%

Frozen food (fries)

Xanthan gum can be used in frozen food, it can make the frozen food stabilized by combining free water, it can also control the growth rate of ice crystals and provide the ideal texture.

Recommendation: Ziboxan® F80

Recommended dosage: 0.1%–0.2%

Solid beverages (coffee, cocoa powder)

In solid beverages, the hydrocolloid has the function of enhancing the taste and suspending small solid particles which are difficult to dissolve in water (such as tea powder, coffee powder, cocoa powder), and so on.

Recommendation xanthan gum in beverages: Ziboxan® F200; Ziboxan®TS200; Ziboxan® F80HV

Recommended dosage: 0.05%–0.1%

Pet food, animal feed

Xanthan gum makes mixed meat and minced meat easy to solidify and shape, it will enhance the tastes of meat.

Recommendation: Ziboxan® PF

Recommended dosage: 0.1%–0.3%


Whipping cream has high nutritional values, it is expensive, but it has a low whipping rate and weak molding stability. Whipping cream with xanthan gum is easy to whip, it has good molding stability and it is not easy to collapse.

Since it has excellent water retention and emulsification characteristics. It is suitable to add Xanthan gum in pigmented whipping cream, the water retention and emulsification make it difficult to separate water and oil.

Recommendation: Ziboxan® F200HV; Ziboxan®TS200

Recommended dosage: 0.1%–0.2%”

Elder people swallowing aid

A study in 2014 found that xanthan gum could help people with dysphagia to swallow their food safely. Xanthan gum can also stabilize blood sugar. People who have dysphagia symptoms usually block the throats on the path of the food, leading to choking.

The solution is to make a gel product and make it easier to eat. It breaks easily in the mouth and can be applied to the usual foods that people eat without changing their taste or appearance.

Ziboxan® Xanthan gum can provide fast mixing and gelation capabilities, and it is easy to swallow. In addition, it also helps to maintain gelation throughout the shelf life and consumption period.

Recommendation: Ziboxan® HD; Ziboxan® FT200; Ziboxan® TS200; Ziboxan® TRD

Recommended dosage: 0.1%—1.2%

As one of the food addictive groups, Xanthan Gum E415 is also authorized in a wide range of foods in the EU. And it is noted that in cases, where xanthan gum (E 415) is added in combination with other gums, such as locust bean gum (E 410), guar gum (E 412), or konjac glucomannan (E 425) to food, the synergistic increase in viscosity has to be taken into consideration. This may be relevant in particular for the combined uses of xanthan gum and guar gum in infant food for special medical purposes.

Deosen is a professional xanthan gum manufacturers. We provide xanthan gum products, xanthan gum stabilizer, xanthan gum thickening agent, xanthan gum in fruit juices, uses of xanthan gum in food industry, stabilizer xanthan gum, xanthan gum e415 and etc. Want to know more? Please contact us.


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