Xanthan gum (E415) is produced by fermentation and is one of the most widely used thickeners and stabilizers in the food industry. It provides high viscosity at low dosages, is stable across a wide pH and temperature range, and shows strong shear-thinning behaviour, which gives sauces and dressings a pourable yet stable texture. Xanthan is essential in gluten-free bakery, where it improves dough structure and volume, and is used in beverages, instant products, soups and fillings. In combination with locust bean gum or guar it creates synergistic textures. Roeper supplies xanthan gum with full documentation and application support. Visit us at stand 30C32 to request samples.
