4. Applications
Xanthan gum is classified as an additive, not as an ingredient, because it cannot be assimilated by humans. It has been approved for use in the food industry since 1969 by the Food and Drug Administration (USA). Bacteriological and chemical specifications (metals, solvents, etc.) are imposed to guarantee the safety of this natural product. Depending on the country, xanthan gum is authorized for various applications at doses generally ranging from 0.1% to 1% (by mass). It is authorized without restriction for cosmetic applications.
The role of an additive must be considered on 2 levels:
during the process, it may be added to facilitate certain unit operations. In the opposite case, if it only has a functional role in the finished product, it will nevertheless be necessary to consider...
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Economic data
The world market for xanthan gum exceeded 30,000 t in 1998, and is growing at over 5% a year. Xanthan gum is highly developed in the United States and, to a lesser extent, in Europe. Continued growth in the United States, the Americanization of food habits in Europe and innovation in the mass retail sector (detergents, cosmetics, etc.) are the driving forces behind xanthan gum's development.
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