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...