E415 Emulsifier

E415, 1%, can produce a significant increase in the viscosity of a liquid.

In foods, E415 is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. E415 also helps suspend solid particles, such as spices. E415 helps create the desired texture in many ice creams. Toothpaste often contains xanthan gum as a binder to keep the product uniform.E415 also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders since it does not change the color or flavor of foods or beverages at typical use levels. In gluten-free baking, E415 is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. In most foods, it is used at concentrations of 0.5% or less. E415 is used in a wide range of food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, etc.

In the oil industry, E415 is used in large quantities to thicken drilling mud.[7] These fluids carry the solids cut by the drilling bit to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has been added to concrete poured underwater, to increase its viscosity and prevent washout.

In cosmetics, E415 is used to prepare water gels. It is also used in oil-in-water emulsions to enhance droplet coalescence.E415 is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.