E415 (Xanthan gum) = Corn sugar gum = Gum xanthan = Xanthan
CAS Registry Number: 11138-66-2
E-Number:E415
Chemical Formula: (C35H49O29)n
E number: E415 (thickeners)
E415 (Xanthan gum) is a polysaccharide with many industrial uses, including as a common food additive.
E415 (Xanthan gum) is an effective thickening agent and stabilizer to prevent ingredients from separating.
E415 (Xanthan gum) can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
E415 (Xanthan gum) is humectant, texture enhance and viscosity builder in food, cosmetics, pharma and other industrial applications.
Properties of E415 (Xanthan gum):
Chemical formula: C35H49O29 (monomer)
Molar mass: 933.748 g·mol−1
E415 (Xanthan gum) is made from a bacteria found on the leaf surfaces of green vegetables, including broccoli, brussels sprouts, cauliflower, cabbage, kale, rutabaga and turnip.
The bacteria is fermented (much like cheese or wine), then dried and ground into powder.
E415 (Xanthan gum) is classified as :
-Binding
-Emulsifying
-Emulsion stabilising
-Gel forming
-Skin conditioning
-Surfactant
-Viscosity controlling
CAS Number: 11138-66-2
EINECS/ELINCS No: 234-394-2
COSING REF No: 80699
PHARMACEUTICAL EUROPEAN NAME: gummi xanthanum
Chem/IUPAC Name: E415 (Xanthan gum)
E415 (Xanthan gum) is a polysaccharide that can be used as a natural thickening agent.
E415 (Xanthan gum) has the ability to increase viscosity of liquids.
E415 (Xanthan gum) is a widely used in the food and pharmaceutical industries as an additive and as an anti-settling agent.
E415 (Xanthan gum) is extremely stable over a wide range of pH’s and can also be found in some personal care products such as creams, lotions, and gels.
E415 (Xanthan gum) exhibits extraordinary and useful properties, for example high viscosity at low concentrations, little change in viscosity at varying temperatures, and excellent stability over a wide pH range.
E415 (Xanthan gum) also provides good freeze-thaw stability and shows remarkable suspension characteristics.
E415 (Xanthan gum) is a high, molecular weight polysaccharide common in food products with process controls and rigorous quality standards throughout production to guarantee consistent, reliable product performance.
Properties of E415 (Xanthan gum):
-Provides stability
-Improves or modifies textural qualities
-Enhances pouring characteristics and cling
E415 (Xanthan gum) is a polysaccharide obtained from the aerobic fermentation of simple sugars by the Xanthomonas campestris bacteria.
E415 (Xanthan gum) is used as a stabilizer and thickening agent in many food products.
In baking, E415 (Xanthan gum) is widely used in gluten-free baked goods as a partial substitute for wheat flour.
E415 (Xanthan gum) is also a:
-Humectant
-Texture enhancer
-Viscosity builder
Application Areas of E415 (Xanthan gum):
-Supplements
-Cosmetics
-Baked goods and pastry fillings
-Ice cream and sherbet
-Industrial products
-Jams, jellies and sauces
-Lotions
-Medicines
-Pudding
-Salad dressings
-Toothpastes
-Yogurt
E415 (Xanthan gum) is a polysaccharide with many industrial uses, including as a common food additive.
KEYWORDS:
11138-66-2, Corn sugar gum, Gum xanthan, Xanthan, Biozan R, XC Polymer, SCHEMBL23243659, 9H-xanthene, Aluminium sulphate, E415
E415 (Xanthan gum) stabilizes and thickens foods to provide the right texture and flavor delivery.
E415 (Xanthan gum) was first discovered in the early 1960s, and was approved for use in foods in 1969.
E415 (Xanthan gum) is used in salad dressings, sauces, beverages, dairy products, syrups, toppings, baked goods, confectioneries and candies, breadings, batter, and low fat spreads.
E415 (Xanthan gum) provides thickening and suspension.
For example, in a salad dressing that contains spices, E415 (Xanthan gum) helps to suspend the spices as well as maintain a smooth and consistent texture.
Since E415 (Xanthan gum) is similar in structure to fibers, consuming large quantities can have a laxative effect.
If someone consumes large amounts of any fiber, side effects such as gas and bloating will likely be experienced.
The good news is that E415 (Xanthan gum) is used at such low levels in food products – less than 0.3% in most cases – that side effects are unlikely.
E415 (Xanthan gum) is a complex exopolysaccharide composed of glucose, mannose and glucuronic acid.
E415 (Xanthan gum) is predominantly used as a stabilising and thickening agent within many industries including food & beverage, cosmetics and pharmaceutical as well as within industrial applications and many common cleaning agents.
Countries around the world have approved E415 (Xanthan gum) as a safe food additive.
E415 (Xanthan gum) is approved for food use globally, including in Canada, Mexico, Brazil, the European Union, China, Japan and Korea.
E415 (Xanthan gum)’s safety has also been reviewed and endorsed by the World Health Organization and Food and Agriculture Organization (WHO/FAO).
E415 (Xanthan gum) (E415) is widely used for its thickening and stabilizing effect on emulsions and suspensions.
E415 (Xanthan gum) forms a gel structure in water which is shear thinning and may be used in combination with other rheology modifiers, particularly Guar gum as the two combine to give greatly increased effects.
E415 (Xanthan gum) can be dispersed into hot or cold liquids, and many grades of gum are available.
The powder has a strong tendency to form lumps when added to water and a number of dispersion and hydration methods are used to try and overcome this.
These vary according to the scale of production, other ingredients used, etc. but include:
Slow addition of the powder into the vortex in an agitated vessel.
Once dispersed mixing continues to allow the product to hydrate.
The gum may be premixed with other powdered ingredients such as sugars which reduces the formation of agglomerates by separating the particles.
Similarly the product may be dispersed into non-aqueous phase liquids such as oils.
This is then added to the aqueous phase allowing the gum to hydrate.
The Problem with Mixing E415 (Xanthan gum):
Dispersion of gums and thickeners using conventional agitators can give rise to several problems:
-Agglomerates can easily form, even when the above steps are taken to reduce the risk. Agitators do not produce sufficient shear to rapidly break these down.
-Potential full yield is difficult to obtain using traditional methods.
-Many formulations contain unnecessarily high levels of gum to compensate for poor yield, increasing raw material costs.
-Once viscosity increase has started, agitation of the solution and therefore powder dispersion becomes increasingly difficult.
-Long mixing times are required to complete dispersion/hydration. This can degrade the gel.
-Premixing powders or non-aqueous phase liquid with the gum adds to process time and costs.
-Unhydrated gum can gradually hydrate during storage or subsequent processing, leading to undesired changes in product viscosity.
-It is not possible to create high percentage gum solutions with traditional methods. Solutions of this type may be required in certain applications where water is limited in the formulation.
E415 (Xanthan gum) is a popular food additive.
E415 (Xanthan gum)’s created by fermenting bacteria, adding alcohol, and drying it to form a powder.
E415 (Xanthan gum)’s typically vegan-friendly.
What are the benefits of E415 (Xanthan gum)?
E415 (Xanthan gum) improves food texture.
E415 (Xanthan gum) thickens liquids.
E415 (Xanthan gum) might lower blood sugar (in some circumstances).
E415 (Xanthan gum) may have laxative effects.
E415 (Xanthan gum) is used as a stabiliser, emulsifier, thickener, suspending agent and bodying agent in food applications such as salad dressings, sauces, instant products, desserts, bakery dairy products, and fruit juices as well as in the formation of various low-calorie foods.
Cosmetic and pharmaceutical applications of E415 (Xanthan gum) include the use in tooth pastes, lotions, shampoos and formulations such as tablets.
Typical industrial applications of E415 (Xanthan gum) is the use in cleaners, paints, ceramic glazes, inks and oil drilling fluids.
WHAT OTHER NAMES IS E415 (Xanthan gum) KNOWN BY?
Bacterial Polysaccharide, Corn Sugar Gum, Goma Xantana, Gomme de Sucre de Maïs, Gomme de Xanthane, Gomme Xanthane, Polysaccharide Bactérien, Polysaccharide de Type Xanthane, Polysaccharide Xanthane, Xanthan, Xanthomonas campestris.
E415 (Xanthan gum) is used as a binder, stabilizer and emulsifier in food products.
E415 (Xanthan gum) is not found in nature and has to be manufactured.
Specifically, E415 (Xanthan gum) is a polysaccharide and a soluble fiber
Like guar gum, E415 (Xanthan gum) is a food additive that’s often used to thicken or stabilize a final product.
E415 (Xanthan gum)’s particularly common in gluten-free baked goods, since it provides extra elasticity to dough that would otherwise be missing.
E415 (Xanthan gum) is the product of a bacterial fermentation process.
E415 (Xanthan gum)’s produced when the bacterium Xanthomonas campestris is placed in a growth medium that includes sugars and other nutrients.
The resulting compound is then purified, dried out, powdered, and sold as a food thickener.
In addition to its common use in gluten-free baked goods, E415 (Xanthan gum) shows up in the ingredients list for salad dressings, some supplements and medicines, ice cream, yogurt, pudding, and some sauces.
E415 (Xanthan gum) is used in the food industry as a thickener, stabilizer and emulsifier for a number of different foods.
E415 (Xanthan gum)'s unique ability to hold food together makes it the ideal substitute for gluten in gluten-free baking.
E415 (Xanthan gum) is a white to tan colored powder used in many food products.
E415 (Xanthan gum) is commonly used in condiments such as salad dressings and sauces, jams and fruit fillings to add viscosity and help stabilize the products by preventing ingredients, such as oils, from separating from the mixture.
E415 (Xanthan gum) is also used in ice cream to keep the texture smooth and prevent the formation of ice crystals.
E415 (Xanthan gum) can be used as a gluten replacement as it helps give gluten free dough a sticky consistency.
How is E415 (Xanthan gum) made?
E415 (Xanthan gum) is made from the fermentation of carbohydrates (sugars).
The bacteria strain Xanthomonas campestris is fed with carbohydrate and metabolizes the sugars into a liquid solution.
The solution is mixed with alcohol (ethanol or isopropanol) which causes the gum to separate from the water.
The gum is then rinsed, dried and ground.
The carbohydrate used for the E415 (Xanthan gum) can be derived from cane sugar, lactose (dairy), corn or wheat.
In the United States, E415 (Xanthan gum) is most often derived from corn because it is a cheap, subsidized crop.
However, because corn is typically GMO, other types of carbohydrate are used in the USA to make non-GMO E415 (Xanthan gum).
In South America, cane sugar is often used due to the low sugar prices, while in Europe wheat sweeteners are commonly used.
E415 (Xanthan gum) is a polysaccharide widely used for its unique ability to control the rheological properties of a wide range of food products.
E415 (Xanthan gum) dissolves readily in hot or cold water, provides uniform brine distribution, is stable in acidic and alkaline solutions and has synergistic interactions with other hydrocolloids such as locust bean gum and guar gum.
E415 (Xanthan gum) for innovative textures.
Reliable thickening for innovative textures.
Naturally occurring polysaccharides from higher plants and seaweeds have been in use for a long time.
Microbial polysaccharides however have only been discovered relatively recently.
E415 (Xanthan gum) was the second microbial polysaccharide to be commercialized.
E415 (Xanthan gum)'s success in the 1950s triggered further interest in the metabolism of extra-cellular polysaccharides by micro-organisms.
As a result, more gums were discovered and patented.
E415 (Xanthan gum) is a bacterial polysaccharide produced industrially on a large scale.
Applications Category of E415 (Xanthan gum):
Applications:
Dairy:
Mixes for dessert creams, dessert creams, creams and whipped creams, Frozen desserts.
Restructured products: Meat, fruits, vegetables, fish
Convenience food: Dressings and sauces
Other: Personal care, pharmaceuticals, household products, cleaners, agricultural, paints & coatings, oral care
E415 (Xanthan gum) can be widely used in more than twenty industrail fields, such as food,pharmaceutial, fine chemical, agriculture, oil drilling and explotation and so on.
Properties of E415 (Xanthan gum):
-High stabilising and suspending properties
-High viscosity at low concentration
-Soluble in hot and cold water
-High pseudoplasticity (shear-thinning)
-Excellent freeze/thaw stability
-Very resistant to pH variations
-Highly resistant to temperature variations
-Highly resistant to enzymatic degradation
-Very low caloric value
-Compatible with all commercial thickeners and stabilisers.
E415 (Xanthan gum) is used in cosmetics as an emulsion stabilizer, film-forming agent or binder.
E415 (Xanthan gum) is obtained by the fermentation of a carbohydrate (for example glucose) with the bacterium Xanthomonas campestris.
E415 (Xanthan gum) is authorized in Bio.
E415 (Xanthan gum) is a natural gum polysaccharide created through fermentation of sugar (glucose or sucrose) by Xanthomonas campestris bacteria.
E415 (Xanthan gum) is used in cosmetics as a thickener or rheology modifier and emulsion stabilizer.
Our E415 (Xanthan gum) Clear is a higher purity, cosmetic grade made without hydration retardants for quicker thickening.
E415 (Xanthan gum) produces the clearest gels.
Our E415 (Xanthan gum) Clear in solution with have greater viscosity and clarity than our E415 (Xanthan gum) Soft, but with more stringing effect.
E415 (Xanthan gum) produces a large increase in the viscosity of a liquid with the addition of a very small amount of gum.
Generally 1%, but as little as 0.1% can be used in many applications.
E415 (Xanthan gum) is an excellent natural source thickener for lotions, creams, liquid soap, shower gels, body washes and shampoos.
Features of E415 (Xanthan gum):
-Natural source thickener
-High viscosity at low use
-Produces clear gels
-Synergistic with other gums, including GuarCat
-Compatible with 70% isopropyl alcohol
E415 (Xanthan gum) Clear is NOT manufactured with built in hydration delay.
To incorporate without agglomeration, create a vortex in the water with your mixer (paddle, stick blender, etc.) and sprinkle the E415 (Xanthan gum) into the vortex.
Alternately, the E415 (Xanthan gum) can be pre-dispersed in glycerin or propylene glycol and then immediately added to the water phase with mixing.
Once the E415 (Xanthan gum) is fully hydrated, the resulting solution can be heated if necessary for the inclusion of other ingredients.
E415 (Xanthan gum) is a polysaccharide that is widely used as an effective and approved thickening agent and stabilizer for various food products.
Actually the way that E415 (Xanthan gum) is manufactured is quite interesting:
First, E415 (Xanthan gum) is produced when glucose, sucrose or lactose is fermented by the bacteria Xanthomonas campestris, which infects many cruciferous plants (like cauliflower and cabbage) and causes diseases, such as bacterial wilt and black rot.
Then, E415 (Xanthan gum) is precipitated (made into a solid) by isopropyl alcohol.
After being dried, E415 (Xanthan gum) is ground into fine powder so it can be added to liquid to form gum.
History of E415 (Xanthan gum):
E415 (Xanthan gum) was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s.
E415 (Xanthan gum) was approved for use in foods in 1968 and is accepted as a safe food additive in the USA, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2.
E415 (Xanthan gum) derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.
This is the same bacterium responsible for causing black rot to form on broccoli, cauliflower, and other leafy vegetables.
Uses of E415 (Xanthan gum):
E415 (Xanthan gum), 1%, can produce a significant increase in the viscosity of a liquid.
In foods, E415 (Xanthan gum) is common in salad dressings and sauces. E415 (Xanthan gum) helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
E415 (Xanthan gum) also helps suspend solid particles, such as spices. E415 (Xanthan gum) helps create the desired texture in many ice creams.
Toothpaste often contains E415 (Xanthan gum) as a binder to keep the product uniform.
E415 (Xanthan gum) also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks.
E415 (Xanthan gum) is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.
In gluten-free baking, E415 (Xanthan gum) is used to give the dough or batter the stickiness that would otherwise be achieved with gluten.
In most foods E415 (Xanthan gum) is used at concentrations of 0.5% or less.
E415 (Xanthan gum) is used in wide range food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, others.
In the oil industry, E415 (Xanthan gum) is used in large quantities to thicken drilling mud.
These fluids carry the solids cut by the drilling bit to the surface.
E415 (Xanthan gum) provides great "low end" rheology.
When circulation stops, the solids remain suspended in the drilling fluid.
The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use.
E415 (Xanthan gum) has been added to concrete poured underwater, to increase its viscosity and prevent washout.
In cosmetics, E415 (Xanthan gum) is used to prepare water gels.
E415 (Xanthan gum) is also used in oil-in-water emulsions to enhance droplet coalescence.
E415 (Xanthan gum) is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.
E415 (Xanthan gum) serves two primary purposes:
As a thickening agent: E415 (Xanthan gum) is added to toothpaste and some other products to keep them uniformly thick.
E415 (Xanthan gum) is also used in industry, for example, helping to thicken drilling oil.
As an emulsifier:
E415 (Xanthan gum)'s ability to bind moisture means it can prevent products from separating.
For this reason, E415 (Xanthan gum) is an ingredient in some oil-based salad dressings and cosmetics.
Shear thinning:
The viscosity of E415 (Xanthan gum) solutions decreases with higher shear rates.
This is called shear thinning or pseudoplasticity.
This means that a product subjected to shear, whether from mixing, shaking or chewing will thin.
When the shear forces are removed, the food will thicken again.
In salad dressing, the addition of E415 (Xanthan gum) makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured.
When it exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.
Amounts used:
The greater the ratio of E415 (Xanthan gum) added to a liquid, the thicker the liquid will become.
An emulsion can be formed with as little as 0.1% (by weight).
Increasing the amount of gum gives a thicker, more stable emulsion up to 1% E415 (Xanthan gum).
A teaspoon of E415 (Xanthan gum) weighs about 2.5 grams and brings one cup (250 ml) of water to a 1% concentration.[6][10]
To make a foam, 0.2–0.8% E415 (Xanthan gum) is typically used.
Larger amounts result in larger bubbles and denser foam.
Egg white powder (0.2–2.0%) with 0.1–0.4% E415 (Xanthan gum) yields bubbles similar to soap bubbles.
Health:
Evaluation of workers exposed to E415 (Xanthan gum) dust found evidence of a link to respiratory symptoms.
Note that E415 (Xanthan gum) is not regulated in Europe.
In the United States, the FDA limits its use to 6% of the total ingredients in cosmetics.
FUNCTIONS OF E415 (Xanthan gum):
Binding : Allows the cohesion of different cosmetic ingredients
Emulsifying : Promotes the formation of intimate mixtures between immiscible liquids by modifying the interfacial tension (water and oil)
Emulsion stabilising : Promotes the emulsification process and improves the stability and shelf life of the emulsion
Gel forming : Gives the consistency of a gel to a liquid preparation
Skin conditioning : Keeps the skin in good condition
Surfactant : Reduces the surface tension of cosmetics and contributes to the even distribution of the product when it is used
Viscosity controlling : Increases or decreases the viscosity of cosmetics
Safety:
According to a 2017 safety review by a scientific panel of the European Food Safety Authority (EFSA), E415 (Xanthan gum) (European food additive number E 415) is extensively digested during intestinal fermentation, and causes no adverse effects, even at high intake amounts.
The EFSA panel found no concern about genotoxicity from long-term consumption.
The EFSA concluded that there is no safety concern for the general population when E415 (Xanthan gum) is consumed as a food additive.
Preparation of E415 (Xanthan gum):
E415 (Xanthan gum) is produced by the fermentation of glucose and sucrose.
The polysaccharide is prepared by the bacteria being inoculated into a sterile aqueous solution of carbohydrate(s), a source of nitrogen, dipotassium phosphate, and some trace elements.
The medium is well-aerated and stirred, and the xanthan polymer is produced extracellularly into the medium.
After one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.
E415 (Xanthan gum) is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1.
A strain of X. campestris has been developed that will grow on lactose - which allows it to be used to process whey, a waste product of cheese production.
This can produce 30 g/L of E415 (Xanthan gum) for every 40 g/L of whey powder. Whey-derived E415 (Xanthan gum) is commonly used in many commercial products, such as shampoos and salad dressings.
Detail of the biosynthesis:
Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit.
This links the synthesis of xanthan to carbohydrate metabolism.
The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane.
Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers.
Acetyl and pyruvyl residues are added as non-carbohydrate decorations.
Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae.
Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.
E415 (Xanthan gum) is a popular food additive that’s commonly added to foods as a thickener or stabilizer.
E415 (Xanthan gum) is a food additive created by a sugar that’s fermented by a bacteria.
E415 (Xanthan gum)’s a soluble fiber and commonly used to thicken or stabilize foods.
E415 (Xanthan gum)’s created when sugar is fermented by a type of bacteria called Xanthomonas campestris.
When sugar is fermented, it creates a broth or goo-like substance, which is made solid by adding an alcohol.
E415 (Xanthan gum) is then dried and turned into a powder.
When E415 (Xanthan gum) powder is added to a liquid, it quickly disperses and creates a viscous and stable solution.
This makes E415 (Xanthan gum) a great thickening, suspending and stabilizing agent for many products.
E415 (Xanthan gum) was discovered by scientists in 1963.
Since then, it has been well researched and determined safe.
Therefore, the FDA has approved it as a food additive and placed no limitations on the amount of E415 (Xanthan gum) a food can contain.
E415 (Xanthan gum) is found in food, personal care and industrial products.
Food Products:
E415 (Xanthan gum) can improve the texture, consistency, flavor, shelf life and appearance of many foods.
E415 (Xanthan gum) also stabilizes foods, helping certain foods withstand different temperatures and pH levels.
Additionally, E415 (Xanthan gum) prevents foods from separating and allows them to flow smoothly out of their containers.
E415 (Xanthan gum)’s used frequently in gluten-free cooking since it can provide the elasticity and fluffiness that gluten gives traditional baked goods.
The following are some common foods that contain E415 (Xanthan gum):
-Salad dressings
-Bakery products
-Fruit juices
-Soups
-Ice creams
-Sauces and gravies
-Syrups
-Gluten-free products
-Low-fat foods
-Personal Care Products
E415 (Xanthan gum) is also found in many personal care and beauty products.
E415 (Xanthan gum) allows these products to be thick, but still flow easily out of their containers.
E415 (Xanthan gum) also allows solid particles to be suspended in liquids.
The following are some common products that contain E415 (Xanthan gum):
-Toothpaste
-Creams
-Lotions
-Shampoo
-Industrial Products
E415 (Xanthan gum) is used in many industrial products due to its ability to withstand different temperatures and pH levels, cling to surfaces and thicken liquids, all while maintaining good flow.
Common industrial products containing E415 (Xanthan gum) include:
-Fungicides, herbicides and insecticides
-Tile, grout, oven and toilet bowl cleaners
-Paints
-Fluids used in oil drilling
-Adhesives like wallpaper glue
SUMMARY:
E415 (Xanthan gum) is included in many foods, personal care products and industrial products because of its stabilizing and thickening properties.
E415 (Xanthan gum) May Lower Blood Sugar
Several studies have found that E415 (Xanthan gum) can lower blood sugar when consumed in large doses.
It’s believed that it turns fluids in your stomach and small intestine into a viscous, gel-like substance.
This slows digestion and affects how quickly sugar enters your bloodstream, decreasing blood sugar spikes after eating.
One 12-week study had nine men with diabetes and four without diabetes eat a daily muffin.
For six weeks of the study, the men ate muffins without E415 (Xanthan gum).
For the other 6 weeks, they ate muffins containing 12 grams of it.
The participants’ blood sugars were tested regularly, and both fasting and after-meal blood sugar levels in the men with diabetes were significantly lower when consuming the muffins with E415 (Xanthan gum).
Another study in 11 women found that blood sugars were significantly lower after consuming rice with added E415 (Xanthan gum), compared to consuming rice without it.
SUMMARY:
E415 (Xanthan gum) may be able to lower blood sugar by slowing digestion and affecting how quickly sugar can enter the bloodstream.
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Other Health Benefits
E415 (Xanthan gum) has been linked to other potential health benefits, though these benefits are unlikely to occur without taking supplements.
Some potential health benefits of E415 (Xanthan gum) include:
Lower cholesterol: A study had five men consume 10 times the recommended amount of E415 (Xanthan gum) per day for 23 days. Subsequent blood tests found that their cholesterol decreased by 10%.
Weight loss: People have noted increased fullness after consuming E415 (Xanthan gum). It may increase fullness by delaying stomach emptying and slowing digestion.
Cancer-fighting properties: A study in mice with melanoma found that it significantly slowed the growth of cancerous tumors and prolonged life. No human studies have been completed, so the current evidence is weak.
Improved regularity: E415 (Xanthan gum) increases the movement of water into the intestines to create a softer, bulkier stool that’s easier to pass. Studies have found that it significantly increases the frequency and amount of stool.
Thickens liquids: It is used to thicken liquids for those who have difficulty swallowing, such as older adults or people with neurological disorders.
Saliva substitute: It is sometimes used as a saliva substitute for individuals suffering from dry mouth, but studies on its effectiveness have found mixed results.
SUMMARY:
Larger doses of E415 (Xanthan gum) may have some benefits, including lower cholesterol, increased fullness and cancer-fighting properties.
Nevertheless, more human studies are needed.
E415 (Xanthan gum) Can Cause Digestive Issues
For most people, the only potential negative side effect of E415 (Xanthan gum) appears to be an upset stomach.
Many animal studies have found that large doses can increase the frequency of stools and cause soft stools.
In human studies, large doses of E415 (Xanthan gum) were found to have the following effects:
Increased frequency of bowel movements
-Increased stool output
-Softer stools
-Increased gas
-Altered gut bacteria
These side effects do not appear to occur unless at least 15 grams are consumed.
This amount would be difficult to reach through a typical diet.
Moreover, E415 (Xanthan gum)’s ability to alter gut bacteria may be a good thing, as many other soluble fibers alter gut bacteria.
They are known as prebiotics and promote the growth of good bacteria in the gut.
However, more research is needed to understand E415 (Xanthan gum)’s potential as a prebiotic.
SUMMARY:
E415 (Xanthan gum) can have a laxative effect if consumed in large amounts.
On a positive note, it may also act as a prebiotic and encourage the growth of healthy bacteria in the gut.
Some People May Need to Avoid or Limit It
While E415 (Xanthan gum) is safe for most, there are a few people who should avoid it.
People With Severe Wheat, Corn, Soy or Dairy Allergies
E415 (Xanthan gum) is derived from sugar.
The sugar can come from many different places, including wheat, corn, soy and dairy.
People with severe allergies to these products may need to avoid foods containing E415 (Xanthan gum) unless they can determine what source the xantham gum came from.
Premature Infants:
Simply Thick, a E415 (Xanthan gum)-based thickener, was added to formula and breast milk for premature infants.
In several cases, the infants developed necrotizing enterocolitis, which is a life-threatening disease that causes the intestines to become inflamed, damaged and start to die.
While Simply Thick is safe for use in adults, infants should avoid it since their guts are still developing.
WHAT IS E415 (Xanthan gum)?
E415 (Xanthan gum) is a sugar-like compound made by mixing aged (fermented) sugars with a certain kind of bacteria.
E415 (Xanthan gum) is used to make medicine.
E415 (Xanthan gum) is used for lowering blood sugar and total cholesterol in people with diabetes.
E415 (Xanthan gum) is also used as a laxative.
E415 (Xanthan gum) is sometimes used as a saliva substitute in people with dry mouth.
In manufacturing, E415 (Xanthan gum) is used as a thickening and stabilizing agent in foods, toothpastes, and medicines.
E415 (Xanthan gum) is also an ingredient in some sustained-release pills.
E415 (Xanthan gum) is a biopolymer.
E415 (Xanthan gum) is produced as a secondary metabolite by a fermentation process, based on the culture, in aerobic conditions, of the micro-organism Xanthomonas campestris.
E415 (Xanthan gum) is a hetero-polysaccharide with a very high molecular weight (between one and several million).
The side chain is a trisaccharide, consisting of alpha-D-mannose that contains an acetyl group, beta-D-glucuronic acid, and a terminal beta-D-mannose unit linked with a pyruvate group.
The monosaccharides present in E415 (Xanthan gum) are: beta-D-glucose, alpha-D-mannose and alpha-D-glucoronic acid in a ratio of 2:2:1.
The beta-D-glucoses are (1->4) linked to form the backbone.
Alternate glucoses have a short, three-sugar branch consisting of a glucuronic acid sandwiched between two mannose units.
Thus, the overall repeating structure is the pentasaccharide.
The terminal mannose can have a pyruvate group attached and the mannose adjacent to the main chain may have an acetyl group attached to C6.
In general, about one branch in two has a pyruvate group, but the ratio of pyruvate to acetate varies depending on the substrain of Xanthomonas campestris used and the conditions of fermentation.
The glucuronic and pyruvic acid groups give E415 (Xanthan gum) a highly negative charge.
These acid groups are neutralized using sodium, potassium or calcium ions for food products.
E415 (Xanthan gum) is a thickening agent.
Its rigid helical structure can be melted, leading to a disorganized state with lower viscosity.
The organized state is stabilized by the presence of electrolytes.
The transition temperature is above 100° C in the presence of small quantities of salt.
The presence of anionic side chains on the E415 (Xanthan gum) molecules enhances hydration and makes E415 (Xanthan gum) soluble in cold water.
E415 (Xanthan gum) is one of the most successful hydrocolloids due to its unique functionality, particularly in difficult environments like acid, high salt and high shear stress.
Temperature and acid stability:
Solutions of E415 (Xanthan gum) are generally not affected by changes in pH value.
E415 (Xanthan gum) will dissolve in most acids or bases.
Viscosity control:
The viscosity of E415 (Xanthan gum) is stable at low pH values and at high temperatures for a long period of time.
Salt tolerance:
Viscosity is not affected by the addition of large amounts of salt; for example, in a 250 liter sodium chloride brine, only a slight increase in viscosity can be observed.
Freeze/thaw stability:
Thanks to its water binding capacity, E415 (Xanthan gum) solutions exhibit good freeze/thaw stability.
Compatibilities:
E415 (Xanthan gum) is cold soluble, providing high viscosity and pseudoplastic behavior at low concentration.
It can be directly dispersed in oil or a sugar solution to avoid introduction of air bubbles in water or when water is not directly available in the formulation.
Dissolution takes place during processing.
In order to facilitate handling, dust-free and granulated versions assist dispersion or dissolution needs.
E415 (Xanthan gum) has a synergistic effect in combination with locust bean gum and konjac (gel formation) as well as with guar gum (higher viscosity).
Thanks to the unique rheological and synergistic properties of its aqueous solutions, E415 (Xanthan gum) is used in many applications as a suspending agent and emulsion stabilizer, a foam enhancer or an improver of dough volume.
Manufacture
The strain is preserved in a freeze-dried state.
It is activated by inoculation into a nutrient medium containing a carbohydrate, a nitrogen source and mineral salts.
After growth, the cultures are used to inoculate successive fermenters right through to the industrial scale.
Throughout the fermentation process, pH, aeration, temperature and agitation are monitored and controlled.
Once the carbohydrate is exhausted, the broth is sterilized.
Then, the fermenter is emptied, cleaned and sterilized before the next fermentation takes place.
E415 (Xanthan gum) is recovered by precipitation in alcohol (isopropyl or ethanol).
The coagulum obtained is separated, rinsed, pressed, dried and ground before quality control.
E415 (Xanthan gum), or yellow gum, is a monospore polysaccharide produced by fermentation of Pseudoxanthomonas.
It is composed of X.campestris with carbohydrates as the main raw material.
It is a kind of acidic extracellular heteropolysaccharide synthesized by aerobic fermentation bioengineering technology.
With the help of aerobic fermentation bioengineering technology, the 1,6-glycosidic bonds in brassica oleracea Xanthomonas black rot are firstly cut and the branched chains are opened.
Eventually, 1,4-bonds are pressed to form E415 (Xanthan gum).
E415 (Xanthan gum) solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin).
Therefore, it is an efficient thickener.
E415 (Xanthan gum) is widely used in oral and topical pharmaceutical formulations, cosmetics, and foods as a suspending and stabilizing agent.
It is also used as a thickening and emulsifying agent. It is nontoxic, compatible with most other pharmaceutical ingredients, and has good stability and viscosity properties over a wide pH and temperature range. E415 (Xanthan gum) gels show pseudoplastic behavior, the shear thinning being directly proportional to the shear rate. The viscosity returns to normal immediately on release of shear stress.
E415 (Xanthan gum) has been used as a suspending agent for conventional, dry and sustained-release suspensions.
When E415 (Xanthan gum) is mixed with certain inorganic suspending agents, such as magnesium aluminum silicate, or organic gums, synergistic rheological effects occur.
In general, mixtures of E415 (Xanthan gum) and magnesium aluminum silicate in ratios between 1 : 2 and 1 : 9 produce the optimum properties.
Similarly, optimum synergistic effects are obtained with E415 (Xanthan gum) : guar gum ratios between 3 : 7 and 1 : 9.
Although primarily used as a suspending agent, E415 (Xanthan gum) has also been used to prepare sustained-release matrix tablets.
Controlled-release tablets of diltiazem hydrochloride prepared using E415 (Xanthan gum) have been reported to sustain the drug release in a predictable manner, and the drug release profiles of these tablets were not affected by pH and agitation rate. E415 (Xanthan gum) has also been used to produce directly compressed matrices that display a high degree of swelling due to water uptake, and a small amount of erosion due to polymer relaxation. It has also been used in combination with chitosan, guar gum, galactomannan, and sodium alginate to prepare sustained-release matrix tablets. E415 (Xanthan gum) has been used as a binder, and in combination with Konjac glucomannan is used as an excipient for controlled colonic drug delivery. E415 (Xanthan gum) with boswellia (3 : 1) and guar gum (10 : 20) have shown the best release profiles for the colon-specific compression coated systems of 5- fluorouracil for the treatment of colorectal cancer.
E415 (Xanthan gum) has also been used with guar gum for the development of a floating drug delivery system.
It has also has derivatized to sodium carboxymethyl E415 (Xanthan gum) and crosslinked with aluminum ions to prepare microparticles, as a carrier for protein delivery.
E415 (Xanthan gum) has been incorporated in an ophthalmic liquid dosage form, which interacts with mucin, thereby helping in the prolonged retention of the dosage form in the precorneal area. When added to liquid ophthalmics, E415 (Xanthan gum) delays the release of active substances, increasing the therapeutic activity of the pharmaceutical formulations.
E415 (Xanthan gum) alone or with carbopol 974P has been used as a mucoadhesive controlled-release excipient for buccal drug delivery.
Modified xanthan films have been used as a matrix system for transdermal delivery of atenolol. E415 (Xanthan gum) has also been used as a gelling agent for topical formulations incorporating solid lipid nanoparticles of vitamin A or microemulsion of ibuprofen.
A combined polymer system consisting of E415 (Xanthan gum), carboxy methylcellulose and a polyvinyl pyrolidone backboned polymer has been used for relieving the symptoms of xerostomia. E415 (Xanthan gum) can also be used as an excipient for spray-drying and freeze-drying processes for better results. It has been successfully used alone or in combination with agar for microbial culture media.
E415 (Xanthan gum) is also used as a hydrocolloid in the food industry, and in cosmetics it has been used as a thickening agent in shampoo.
Polyphosphate with xanthum gum in soft drinks is suggested to be effective at reducing erosion of enamel
E415 (Xanthan gum) is widely used in oral and topical pharmaceutical formulations, cosmetics, and food products, and is generally regarded as nontoxic and nonirritant at the levels employed as a pharmaceutical excipient.
The estimated acceptable daily intake for E415 (Xanthan gum) has been set by the WHO at up to 10 mg/kg body-weight.
No eye or skin irritation has been observed in rabbits and no skin allergy has been observed in guinea pigs following skin exposure.
No adverse effects were observed in long term feeding studies with rats (up to 1000 mg/kg/day) and dogs (up to 1000 mg/kg/day).
No adverse effects were observed in a three-generation reproduction study with rats (up to 500 mg/kg/day).
LD50 (dog, oral): >20 g/kg
LD50 (rat, oral): >45 g/kg
LD50 (mouse, oral): >1 g/kg
LD50 (mouse, IP): >50 mg/kg
LD50 (mouse, IV): 100–250 mg/kg
E415 (Xanthan gum) is a stable material. Aqueous solutions are stable over a wide pH range (pH 3–12), although they demonstrate maximum stability at pH 4–10 and temperatures of 10–60°C.
E415 (Xanthan gum) solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced.
E415 (Xanthan gum) provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions.
In addition, it ensures excellent freeze–thaw stability. Solutions are also stable in the presence of enzymes, salts, acids, and bases.
Vanzan NF-ST is especially designed for use in systems containing high salt concentrations as it dissolves directly in salt solutions, and its viscosity is relatively unaffected by high salt levels as compared with general purpose grades.
The bulk material should be stored in a well-closed container in a cool, dry place.
E415 (Xanthan gum) is a stable material.
Aqueous solutions are stable over a wide pH range (pH 3–12), although they demonstrate maximum stability at pH 4–10 and temperatures of 10–60°C.
E415 (Xanthan gum) solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced.
E415 (Xanthan gum) provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions.
In addition, it ensures excellent freeze–thaw stability.
Solutions are also stable in the presence of enzymes, salts, acids, and bases.
Vanzan NF-ST is especially designed for use in systems containing high salt concentrations as it dissolves directly in salt solutions, and its viscosity is relatively unaffected by high salt levels as compared with general purpose grades.
The bulk material should be stored in a well-closed container in a cool, dry place.
As a food additive, E415 (Xanthan gum) has been accepted by many countries.
This kind of polysaccharide remarkably improves the texture, taste, appearance through controlling the rheology action of the product, improve its commercial value; in beverage, cake and pastry, jelly, canned food, sea food, meat product processing and other industries, it has become important stabilizer, suspending agent, emulsifier, thickening agent, adhesion agent and processing material with high added-value and quality.
E415 (Xanthan gum) can be concretely summarized into following aspects.
1.Acid-resisting salt-tolerant thickening stabilizer:
Be applicable to various kinds of juice beverage, fruit juice concentrate, food with seasoning (such as soybean sauce, oyster sauce, salad sauce).
The stabilization effect of E415 (Xanthan gum) is obviously batter than other gum.
E415 (Xanthan gum) is with extremely strong heat stability so that ordinary high temperature sterilization has no effect to it.
2.Emulsifier:
As an emulsifier, E415 (Xanthan gum) is applied in various kinds of protein drink, milk beverage, etc to prevent oil-water stratification and improve protein stability, prevent protein sediment.
E415 (Xanthan gum) is also used as foaming agent and foam stabilizer based on its emulsifying capacity.
3.Filling agent:
As stable high viscosity filler, E415 (Xanthan gum) can be applied in processing of various kinds of dessert, bread, biscuit, candy, etc.
Under the condition that the traditional flavor of the food is not changed, it can make the food with more preferable shape preserving property, longer expiration period and batter taste.
E415 (Xanthan gum) is beneficial to the food diversification and industrialization scale production.
In the production process of various kinds of frozen foods, E415 (Xanthan gum) it is with function for preventing water loss, delaying aging and prolonging quality guarantee period.
4.Emulsion stabilizer:
As an emulsion stabilizer, E415 (Xanthan gum) is applied in frozen foods.
In ice cream, sorbet, E415 (Xanthan gum) can adjust the viscosity of mixture and make its composition uniform and stable and its tissue soft and smooth.
Since the relation between the viscosity of E415 (Xanthan gum) and temperature has plasticity and shearing property, during the processing, its viscosity is reduced and the resistance is decreased, so that it is in favor of processing; however, during the aging stage, viscosity is recovered so that it is beneficial to improving expansion rate, preventing the generation of large ice particles in ice cream tissue and making the taste of ice cream more fine and smooth.
Meanwhile, E415 (Xanthan gum) also improves the freeze-thaw stabilization of the product.
5.Application in flour product:
In flour product, E415 (Xanthan gum) is a kind of additive worth being promoted.
In the producing process of fine dried noodles, noodles and instant noodles, the added E415 (Xanthan gum) can improve gluten power of dough; the dough sheet extruded is with toughness and is reduced broken rate after drying, meanwhile it also improve taste and make it chewy, fresh and smooth; for frying cooking, it also can save oil and reduce cooking cost.
6.Other applications of E415 (Xanthan gum):
Except for the applications above, E415 (Xanthan gum) is also widely used in processing of meat food, fruit and vegetable fresh-keeping cans and other foods.
Application of E415 (Xanthan gum) in Petroleum Industry
A huge market for E415 (Xanthan gum) is petroleum industry.
In the performance of Viscosity, thickening, salt resistance and contamination resistance, E415 (Xanthan gum) is far better than other polymer; especially in the well drilling of sea, beach, high halide layer and permafrost layer, E415 (Xanthan gum) has remarkable effect in sludge treatment, completion fluid, and tertiary oil recovery, and has significant function for accelerating drilling speed, preventing the well collapse, protecting oil and gas fields, preventing the blowout, enhancing oil recovery rate substantially, etc.
As a kind of ideal additive, this product has very favorable development prospect.
Product name:E415 (Xanthan gum)
CAS No:11138-66-2
Grade: Food/Industrial/Medicine grade
EINECS No.: 234-394-2
Form: Powder
MF: (C35H49O29)n
E415 (Xanthan gum) Food Grade:
Food Grade 80mesh
Food Grade 200mesh
E415 (Xanthan gum) Pharmaceutical / Medicine Grade:
Pharmaceutical Grade 40 mesh
Pharmaceutical Grade 80 mesh
Pharmaceutical Grade 200 mesh
Functions and Applications of E415 (Xanthan gum):
1. E415 (Xanthan gum) helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
2. E415 (Xanthan gum) also helps suspend solid particles, such as spices.
3. E415 (Xanthan gum) helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
4. E415 (Xanthan gum) is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages
SYNONYMS:
Corn sugar gum
E415
Gum xanthan
Biozan R
XC Polymer
SCHEMBL23243659
Regulatory process names:
Corn sugar gum
Gum xanthan
Xanthan
E415 (Xanthan gum)
E415 (Xanthan gum)
E415 (Xanthan gum)
IUPAC names:
9H-xanthene
Aluminium sulphate
Not available
xanthan gam
E415 (Xanthan gum)
E415 (Xanthan gum)
E415 (Xanthan gum)
E415 (Xanthan gum)
Other identifiers:
11138-66-2
12673-42-6
12771-06-1
200013-98-5
37189-49-4
37279-85-9
37332-19-7
37383-52-1
39393-27-6
39444-54-7
478314-71-5
51811-95-1
54511-23-8
56592-13-3
615269-70-0
706786-85-8
80450-59-5
82600-55-3
85568-76-9
9088-32-8
98112-77-7
IUPAC NAMES:
9H-xanthene
Aluminium sulphate
xanthan gam
E415 (Xanthan gum)
E415 (Xanthan gum)
E415 (Xanthan gum)
E415 (Xanthan gum)
SYNONYMS:
2-(2,4-DIAMINOPHENOXY)ETHANOL DIHYDROCHLORIDE
66422-95-5
E415 (Xanthan gum)
2,4-Diaminophenoxyethanol dihydrochloride
11138-66-2
Ethanol, 2-(2,4-diaminophenoxy)-, dihydrochloride
UNII-Z5Y843J6KQ
2-(2,4-Diaminophenoxy)ethanol hydrochloride
Ethanol, 2-(2,4-diaminophenoxy)-, hydrochloride (1:2);Z5Y843J6KQ
2,4-Diaminophenoxyethanol 2HCl
2,4-DIAMINOPHENOXYETHANOL HYDROCHLORIDE
C8H14Cl2N2O2
2,4-Diaminophenoxyethanol HCl
4-(2-HYDROXYETHOXY)-1,3-PHENYLENEDIAMINE DIHYDROCHLORIDE
HSDB 6259
EINECS 266-357-1
70643-19-5
EC 266-357-1
SCHEMBL1453993
DTXSID3070462
s449
ACT07292
MFCD00035494
2-(2,4-Diaminophenoxy)ethanol DiHCl
AKOS015889674
AC-8295
CS-W012797
MB00378
MCULE-3337716434
VZ23068
2,4-diamino-phenoxy-ethanol Hydrochloride
AK128852
AS-12701
AB0012349
FT-0602826
FT-0626844
2-(2,4-diaminophenoxy)ethanol
dihydrochloride
M-9447
422D955
W-104750
Q27295039