Xanthan Gum

An all-natural thickener and stabilizer over a wide range of pH levels and temperatures


Xanthan gum is a natural thickening and suspending agent from xanthomonas campestris, a single-cell organism found on broccoli, cauliflower, cabbage, and other leafy vegetables that makes xanthan gum by natural fermentation.

It has been used for decades to thicken sauces and dressings, and is widely available in the baking ingredients section of grocery stores. Xanthan gum has become increasingly popular with consumers as an ingredient in gluten-free recipes and to texturize meat-free burgers.

Our range of xanthan gum includes specialty grades for premium applications—such as products for patients with dysphagia—as well as traditional grades. All grades are produced to the highest standards.

Key Benefits

  • Excellent thickener even at low concentrations
  • Outstanding suspension agent (solids, oil droplets, herbs, etc.)
  • High synergy with galactomannans
  • Application-oriented product range that consistently performs well
  • Cost-efficient
  • Available in various grades to fulfill specific hydration, dispersion, and transparency requirements

How We Help

Digestive Health

Used in a range of gluten-free applications.


Plant Based

Texturizes meat-free products such as burgers.


Better Nutrition

A thickener in food and drinks for patients with dysphagia.






Excellent thickener at low concentrations

Outstanding suspension agent (solids, oil droplets, herbs, etc.)

High synergy with galactomannans

An application-oriented product range that consistently performs well

Cost efficient

Available in various grades for specific hydration, dispersion and transparency requirements

Food and beverages for patients with dysphagia


Dairy desserts


Fruit preparations

Ice cream

Baked goods such as cakes and gluten-free breads


Low/non-fat mayonnaise


Application Areas

Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.
When you open the door to Nutrition & Biosciences for your beverage needs, you gain access to unmatched application expertise, science-driven solutions, the full DuPont™ Danisco® range of ingredients, and extensive market knowledge and deep consumer insights that drive competitive advantage.
DuPont™ Danisco® provide all around support for confectioners in developing confectionery such as chocolate, bars, gums, jellies and fillings with new textures, longer shelf life and processing advantages.
Successful soups, sauces and dressings are dependent on good taste, texture and stability, DuPont™ Danisco® culinary ingredients help you deliver this.
Take a deeper look inside Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.
For more than half a century, we have solved the challenges of the frozen desserts industry, including today’s demands for low/no sugar and fat formulations.
With proactive science-based innovation, broad market expertise and over 50 years of collaborative applications in meat, poultry and seafood, Nutrition & Biosciences stands out as your go-to solutions provider.
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