Xanthan gum (E 415)

Introduction:

Xanthan gum is a polysaccharide, i.e. a large molecule consisting of a chain of sugar units, obtained by the fermentation of carbohydrates with the help of the bacterium Xanthomonas campestris.

Use/Preparation:

As a food additive with the E number E 415, xanthan gum is used for thickening and gelling. It increases the water binding capacity of doughs and reduces the formation of ice crystals in ice cream. In fruit juices it has a trubstabilising effect.

Health:

Xanthan gum is considered a dietary fibre because it cannot be metabolised by the human organism. In the intestine it is partially degraded by microorganisms. In general, xanthan gum is considered harmless, but in high doses it can have a laxative effect.

Alternatives:

Guar gum and locust bean gum are suitable alternatives due to their binding and thickening properties. Xanthan gum and guar gum can be substituted for each other 1:1. The ratio of locust bean gum to xanthan gum should be 1.5:1, as the binding power of the flour is somewhat weaker.

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Average nutritional values	per 100 g