Xanthan Gum - 500 g
E415 thickener made by fermenting corn, stable in hot and cold conditions and in acidic environments.
Sosa Xanthan Gum (E415) is a thickener obtained through the natural fermentation of corn starch. It thickens and stabilizes preparations without changing their flavor or color, both hot and cold, including in acidic conditions (fruit juices, vinaigrettes).
Technical specifications
- Dosage by texture
- 2 to 5 g/kg
- Working temperature
- Hot and cold
- Behavior
- Not thermoreversible
Recommended applications
- Smooth, glossy coulis and sauces
- Smooth soups and purées without cream or starch
- Syrups and toppings with controlled consistency
- Gluten-free baking: restores the elasticity of alternative flours
Complete technical data sheet
| Brand | Sosa |
|---|---|
| Size | 500 g jar |
| Ingredients | 100% xanthan gum (E415) |
| Origin | Plant-based (fermentation of corn starch) |
| Certifications | Kosher, gluten-free |
| Allergens | No major allergens declared |
| Storage | Store in a dry place, away from moisture and light, with the jar tightly closed |
Frequently asked questions
Your questions, our advice
Does xanthan gum work in acidic conditions?
Yes, this is one of its advantages: it remains stable in fruit juices, vinaigrettes, and acidic preparations, where other thickeners lose their effectiveness.
Can it be used in gluten-free baking?
Yes, it helps restore the elasticity and structure of doughs made with alternative flours, complementing gluten-free blends.
How can I prevent lumps when mixing it in?
Disperse the powder into the liquid with an immersion blender rather than a simple whisk, and let it sit for a few minutes before assessing the final texture.
Additional resources
Food additives collection Preparation aid collection SOSA collection
Learn more
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free











