Gomme Xanthane 80 mesh is a natural, fermentation-derived polysaccharide (E415) produced by the bacterium Xanthomonas campestris. One of the most widely used hydrocolloids in professional food production, it acts as a highly efficient thickener, stabiliser, and suspending agent — effective at very low dosages and across an exceptional range of temperatures, pH levels, and salt concentrations.
The 80 mesh specification refers to the particle fineness of the powder — 80 mesh indicates a finer grind than standard xanthan, allowing faster and more homogeneous hydration with fewer lumps. This makes it particularly well-suited to cold-process applications and gluten-free baking, where smooth, lump-free incorporation is critical.
Xanthan gum is pseudoplastic (shear-thinning) — it thickens at rest and flows freely under agitation, making it ideal for sauces, dressings, and coulis that need to coat without being heavy. It also provides outstanding freeze-thaw stability and prevents ingredient separation over time.
• Grade: 80 mesh — finer particle size for faster, lump-free hydration• Origin: natural fermentation of Xanthomonas campestris — E415• Pseudoplastic (shear-thinning): thickens at rest, flows freely when stirred or poured• Effective across a wide pH range (pH 1–13) — stable in acidic and alkaline preparations• Heat-stable and freeze-thaw stable — no texture breakdown under temperature changes• Compatible with salt, sugar, alcohol, and most food ingredients• Gluten-free baking: improves structure, elasticity, and crumb in gluten-free doughs and batters• Prevents ingredient separation and sedimentation in emulsified preparations• Recommended dosage: 0.1–0.5% of total preparation weight• Applications: sauces, dressings, coulis, ice cream, gluten-free baking, beverages, marinades, molecular cuisine• Certifications: vegan, vegetarian, gluten-free, kosher, halal• Format: 1 kg professional box
