Functioning as a robust stabilizing agent, xanthan gum imparts stability to foods across a spectrum of temperatures and pH levels. Its unique composition not only prevents the undesirable separation of components in food formulations but also ensures a seamless and controlled dispensing of contents from their containers. This makes it an essential component in the formulation of a wide range of food products, contributing to their texture, consistency, and overall quality.
The discovery of xanthan gum in the 1960s marked a significant milestone in food science, thanks to the efforts of American carbohydrate chemist Allene Rosalind Jeanes and her research team at the United States Department of Agriculture. The subsequent commercialization of xanthan gum in the 1970s, initially branded as Kelzan and primarily targeted as an industrial-grade variant, opened new avenues in the food and pharmaceutical industries.
In 1969, the U.S Food and Drug Administration (FDA) granted full approval for xanthan gum as a food additive. The endorsement came following a comprehensive safety assessment spearheaded by Kelco, now known as CP Kelco, which actively advocated for its inclusion in the official list of approved food additives.
Since its initial approval in 1968, xanthan gum has witnessed widespread adoption as a crucial component in the food manufacturing sector. Its applications as a food thickener, stabilizer, and emulsifier extend to diverse products, including toothpaste, egg substitutes, ice cream, and various gluten-free foods. Recognized as a safe food additive, xanthan gum has achieved acceptance not only in the USA and Canada but also in European countries and numerous nations worldwide. Its international recognition is further emphasized by its classification with the E number E415 and CAS number 11138-66-2, solidifying its status as a globally accepted food ingredient.
Xanthan Gum Overview
