Xanthan gum (INS 415)
- Product images
Fine powder, creamy white, odorless, tasteless
- Product origin
Xanthan gum is a polysaccharide synthesized by the bacteria Xanthomonas campestris through fermentation. Xanthomonas campestris is present in cruciferous plants such as cabbage, broccoli and Brussels sprouts.
- Application
- Fermented milk, Renin coagulated milk (pure)
- Cream
- Fermented vegetables (including mushrooms, roots, tubers and rhizomes, beans, legumes, aloe vera) and fermented seaweed products, excluding fermented soybean products of food code 06.8. 6, 06.8.7, 12.9.1, 12.9.2.1, 12.9.2.3
- Pasta, dried and fresh noodles and similar products
- Meat, fish, seafood
- Egg products
- Coffee, coffee-like products, tea, herbal beverages and hot cereal-based beverages, excluding cocoa-based beverages
- Reference dosage
Circular No. 24/2019/TT-BYT, Circular No. 17/2023/TT-BYT: GMP
Product images
