Xanthan gum, also known as E415, is an artificial thickener, stabilizer and gelling agent. It is obtained by fermentation of corn sugar with the help of Xanthomonas camestris bacteria.

In addition to thickening dishes, it also adds fiber to them, which is why it is an excellent choice for adding to gluten-free dishes. It is mixed with warm water to avoid the formation of lumps.

One of the characteristics of xanthan gum is that liquids containing xanthan become less viscous by kinetic action - shaking. They become "more liquid", and they thicken again in a shorter period.

In larger doses, it has a laxative effect, is harmless and is allowed in organic food production.

For the production of jams, jellies and fruit spreads, up to 10g/kg is added, and it is NOT used for the production of candy jellies and dehydrated food that swells during consumption.