Xanthan Gum E415 Powder 1 kg

Xanthan Gum E415: the technical thickener of modern cuisine

Xanthan gum E415 is a natural thickening, stabilising and emulsifying agent in fine powder form, supplied in a professional resealable 1 kg bag. Gluten-free, soluble both hot and cold, it controls viscosity and texture with minimal doses, making it an indispensable tool for pastry, gelato, gluten-free baking and sauce work. With 193 kcal and 77.5 g of fibre per 100 g, it adds structure without adding fat or sugar.

What xanthan gum is and where it comes from

Xanthan gum is a high-molecular-weight polysaccharide obtained through the fermentation of glucose or sucrose by natural strains of the bacterium Xanthomonas campestris. The fermentation broth is purified with ethanol or isopropanol, dried and milled into a cream-coloured powder. Approved in the European Union as additive E415, it dissolves in water and is insoluble in ethanol. Introduced into the food industry from the 1960s, it has become the reference cold-process thickener of contemporary and molecular cuisine.

Technical characteristics

Xanthan gum delivers high viscosity at very low concentrations and remarkable stability across a wide range of temperatures and pH values. It is pseudoplastic: the product flows easily when stirred or poured and thickens again at rest, which is ideal for pourable sauces and dressings. It tolerates freezing and thawing without losing structure, resists acidic environments and keeps emulsions and suspensions stable over time.

Technical specifications

Single ingredient: xanthan gum (E415) 100 percent, no additives, flavourings or fillers. Net content 1 kg in a resealable zip bag. Energy 810 kJ / 193 kcal per 100 g; fat 0 g (saturated fat 0 g); carbohydrates 4.60 g (sugars 0 g); fibre 77.50 g; protein 5 g; salt 0 g. Gluten-free. Store in a cool, dry place away from heat sources; keep the bag closed after opening.

Professional uses in the kitchen

Gluten-free baking: 1 level teaspoon of xanthan gum per 250 g of gluten-free flour to replace the binding role of gluten and improve crumb and elasticity. Sauces and soups: 2 to 5 g per litre to thicken without cooking and without altering flavour. Cold emulsions: stabilise mayonnaise, dressings, vinaigrettes, ketchup and mustard, preventing oil and water from separating. Gelato and sorbet: small additions improve creaminess and slow ice-crystal formation. Foams and espumas: stabilise siphon preparations and modern plated presentations.

Dosage and technique

Always disperse xanthan gum gradually into the liquid while whisking, or pre-mix it with a dry ingredient such as sugar to avoid lumps. Typical dosage ranges from 0.1 to 0.5 percent of the total weight of the preparation. Hydration is fast and works in cold liquids, so add it in small amounts and wait a few seconds before judging the final viscosity. Over-dosing produces a slimy or stringy texture, so it is better to start low and adjust.

Common mistakes to avoid

Adding the powder all at once to a still liquid causes lumps that are hard to dissolve. Using too high a dose turns a silky sauce into a gel with an unpleasant mouthfeel. Confusing xanthan gum with guar gum or carrageenan: although all three are hydrocolloids, they behave differently in terms of synergy, temperature and texture.

Who it is for

Designed for professional pastry chefs, gelato makers, pizza chefs and restaurant kitchens that need a consistent, gluten-free technical thickener, as well as for gluten-free bakeries and central production kitchens that require constant texture across large batches.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product, xanthan gum needs no cold chain and travels with standard shipping across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel via the LAPA fleet. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24 to 48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for stock replenishment by restaurants, pizzerias, gelato shops, pastry labs, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.