Food Grade Xanthan Gum (E415) — Food Ingredient Supplier, Hyderabad
Product Overview
Food Grade Xanthan Gum (E415) is a natural polysaccharide thickener and stabiliser used extensively in food and beverage products. It is gluten-free, non-GMO, and provides excellent thickening, suspension, and emulsification properties at very low use levels (0.1–0.5%). Widely used in gluten-free bakery, salad dressings, sauces, and beverages.
Specifications
| CAS Number | 11138-66-2 |
| Appearance | Cream to white powder |
| Viscosity (1% solution) | 1200–1600 cP |
| Moisture | NMT 13% |
| pH (1% solution) | 6.0–8.0 |
| Grade | Food (E415) |
| Packaging | 25 kg HDPE bags |
Applications
- Gluten-free bakery binder and thickener
- Salad dressing and sauce stabiliser
- Beverage suspension and stabiliser
- Ice cream and frozen dessert stabiliser
- Gluten substitute in gluten-free products
- Pet food and animal feed thickener
Why Source from Surravi Phharma?
- Ready stock maintained in our centralised AC warehouse, Hyderabad
- IP / BP / EP / USP grades available
- Complete documentation: COA, MSDS, Regulatory certifications
- Flexible quantities — lab scale to bulk commercial
- Prompt delivery with pan India logistics support
Frequently Asked Questions
Where can I buy Food Grade Xanthan Gum (E415) in Hyderabad?
Surravi Phharma supplies Food Grade Xanthan Gum (E415) in Hyderabad. Ready stock. Natural thickener and stabiliser for food, beverage, and nutraceutical applications. Call +91 8008002576.
What makes Xanthan Gum effective at such low concentrations in food products?
Xanthan Gum is extraordinarily effective because of its high molecular weight (~2 million Da) and rigid rod-like conformation in solution. At just 0.1–0.5% concentration, it creates a weak gel network at rest (preventing settling and syneresis) that breaks down under shear (allowing pouring and mixing) — called pseudoplastic or shear-thinning behaviour.
Is Xanthan Gum gluten-free and suitable for gluten-free bakery?
Yes. Xanthan Gum is produced by bacterial fermentation of glucose and contains no gluten. It is the most widely used binder in gluten-free baking, replacing gluten's role in providing dough elasticity and gas retention. Typically used at 0.5–1.0% in gluten-free bread formulations, 0.3–0.5% in cookies, and 0.2–0.3% in muffins.
What is the viscosity of a 1% Xanthan Gum solution?
A 1% w/v aqueous solution of food-grade Xanthan Gum has a viscosity of 1200–1600 mPa·s (cP) at 60 rpm with a Brookfield viscometer at 25°C. At lower shear rates (rest conditions), the viscosity is much higher (5000–15000 cP), providing excellent suspension stability. At high shear (mixing, pumping), viscosity drops significantly, enabling processing.
Can Food Grade Xanthan Gum be used in Indian traditional food products?
Yes. Food Grade Xanthan Gum (INS 415) is approved under FSSAI regulations for use in a wide range of food products including salad dressings, sauces, bakery products, dairy desserts, and beverages. It is increasingly used in Indian processed food manufacturing for texture improvement and shelf-life extension in products like chutneys, gravies, and instant mixes.