Gum Xanthan (E415)

Hydrocolloid obtained from the fermentation of the polysaccharide secreted by bacterium Xanthomonas Campestris.

It is available in food grade and other qualities: 80-200 mesh, with different viscosities: 1.200 and 1.600 cps.


As stabilizer, thickener, emulsioner and suspending agent in food (bakery, fruit preparation), beverages, pharma and cosmetic industry, suitable for technical and high transparency application.

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