Binders and Extenders
Xanthan gum
Parameters
- Chart entries
- 1
- Purposes
- To maintain: uniform viscosity; suspension of particulate matter, emulsion stability; freeze-thaw stability
- Curing agent
- no
9 CFR 424.21, chart at paragraph (c). eCFR as in force on 2026-01-01, retrieved 2026-09-04.
Permitted uses and amounts
| Class | Purpose | Products | Amount |
|---|---|---|---|
| Binders and Extenders | To maintain: uniform viscosity; suspension of particulate matter, emulsion stability; freeze-thaw stability | Meat sauces, gravies or sauces and meats, canned or frozen and/or refrigerated meat salads, canned or frozen meat stews, canned chili or chili with beans, pizza topping mixes and batter or breading mixes | Sufficient for purpose in accordance with 21 CFR 172.5. |
Buying it
The chart above is a regulatory permission: it says this substance may be used, for which purpose, in which products and up to what amount. It is not a recommendation to use it, and the amount in the chart is a ceiling rather than a dose. A retail form of this substance exists, and it is linked below so that the figure in the chart can be checked against what is actually in the packet.
Affiliate links
The listing below is an Amazon affiliate link. As an Amazon Associate this site earns from qualifying purchases: if you buy through one of these links Amazon pays a commission and you pay the same price you would have paid otherwise. Links and prices were resolved on 2026-09-04 by a build script and are not re-fetched when you load the page. Full terms on disclosures.
Listing
9.6oz Food Grade Xanthan Gum Powder,Pure Xanthan Gum for Baking Gluten Free
- Lowest new, checked 2026-09-04
- $9.98
- Brand
- Hznxolrc
- ASIN
- B0CKTB3396
Affiliate link, tag carbs.com-20. Prices read from the Amazon Creators API on 2026-09-04 and not re-fetched since. Amazon prices move within a day; treat these as the figure on that date, not as a quote.
Source: Electronic Code of Federal Regulations (eCFR), Title 9, 9 CFR 424.21. Parsed from eCFR XML as in force on 2026-01-01, retrieved 2026-09-04. Read the section