Xanthan gum (E415), derived from Xanthomonas campestris fermentation, stabilises, thickens, and suspends across a wide range of conditions, from cold to hot temperatures and acidic to neutral pH environments. It also provides good freeze-thaw stabilityand shows remarkable suspension characteristics.
Xanthomonas campestris was historically isolated on cabbage, where it occurs naturally. Xanthan gum also shows functional synergies that are used in AGI stabilising systems: within the Matgum range, AGI combines xanthan with other hydrocolloids, such as guar and locust bean gum (LBG), to achieve targetedtexture and stability profiles.
Our range includes granulated xanthan gum for easy dispersion, ensuring lump-free applications evenwith limited agitation. Xanthan gum from Jungbunzlauer supports these functionalities with a broadportfolio of more than 40 specialised grades, enabling reliable performance across diverse applicationsand processing conditions. All Jungbunzlauer xanthan gums are exceptionally pure and free from chlorateand ethylene oxide (ETO), helping formulators achieve consistent viscosity, suspension and clarity whilemeeting stringent quality expectations.
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