Amit Additives

 
Xanthan Gum (E 415)    
 
Xanthan Gum Molecular Structure Xanthan gum is a polysaccharide used as a food additive and rheology modifier. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.

CAS Registry Number (9032 - 42 - 2)

 

Applications of XANTHAN GUM

 
Pharmaceuticals : Suspending agent for suspensions sustained release tablets.  
       
Sauces & Chutney : Excellent Stabiliser, suspending agent and thickening agent under adverse systems which have high Salt, high Acidity or both.  
       
Frozen Foods : Improves in freeze thaw stability.  
Xanthan Gum Applications
 
Beverages   Excellent suspending agent for desirable cloud and pulp in citrus and fruit flavored beverages.
     
Textile Printing & Dyeing : Exceptionally good reception as thickener in Space dyeing of yarn.
     
Latex Emulsion Paints : Used for good wet ability, easy dispersion and pseudoplasticity. Provides dripless property
     
Cleaner & Polishes : Ideal stabilizer for difficult to suspend Cleaner and Polishes. Gives pseudoplastic properties.
 
Other applications are in Savories, Ice Creams, Salad Dressings, Eggless Mayonnaise, Powder base drinks and many more...
Sodium Starch Glycolate
Sodium Alignate
Sodium Carboxymethyl Cellulose CMC
Gum Arabic Acacia
 
Textile Sizing Agents