Xanthan Gum 80 Mesh (E415) · Coarse Mesh Grade for Dry Blends & Seasonings

Xanthan gum 80 mesh (E415) is a coarser particle-size food grade xanthan gum designed for dry blends, premixes and powdered applications. The larger particle size improves dispersion in powders, reduces dusting and helps prevent lumping when end users hydrate the mix, making it ideal for instant soups, gravy powders, seasoning blends, bakery premixes and dry sauce bases.

E-number: E415

Mesh size: typically 80 mesh (coarser grade for dry blends)

Key use: thickener & stabilizer in powdered foods and instant systems

For other xanthan gum grades, see Xanthan Gum (Food Grade) and Xanthan Gum 200 Mesh, or browse the complete Thickeners & Stabilizers product group.

Key characteristics

Coarser particle size: 80 mesh granulation provides improved flow in powder lines and is easier to handle in large-scale premix production.
Reduced dusting vs fine mesh grades: helps improve operator comfort and reduce dust-related losses in blending operations.
Controlled hydration: the larger particles hydrate progressively, helping to reduce surface lumping when the consumer or foodservice operator disperses the powder in water.
Consistent viscosity building: once hydrated, xanthan gum 80 mesh exhibits the same shear-thinning and stabilizing properties as standard food grade xanthan gum.
Compatible with other dry ingredients: blends well with starches, salts, flavourings, dried vegetables, proteins and sugars in ready-to-use powder formulations.

Atlas sources xanthan gum 80 mesh from reliable, audited manufacturers in China and aligns specifications with your internal quality standards and downstream packing equipment.

Indicative specification points

Final specifications are agreed case by case with your QA/QC and purchasing teams, but typical commercial parameters for xanthan gum 80 mesh include:

Appearance: off-white to light cream free-flowing powder, suitable for food applications.
Mesh size: predominantly 80 mesh, targeted for dry blending and powder applications.
Viscosity: defined viscosity in aqueous solution at specified concentration and conditions, within agreed range.
Loss on drying, ash content and pH within food-grade limits.
Microbiological criteria in line with soup mixes, gravies, seasonings and bakery premixes.

Detailed technical data sheets, COAs and supporting regulatory documents are provided to support your qualification and supplier approval processes.

Instant soups, sauces & convenience foods

Instant soups and cup soups where xanthan gum provides quick viscosity build-up, suspension of particulates and a satisfying mouthfeel.
Powdered gravy and sauce mixes, helping prevent phase separation and ensuring a smooth, lump-free sauce when reconstituted.
Noodle and pasta seasoning sachets where xanthan supports consistent texture when mixed into hot water or broth.
Instant mash and savoury bases as part of a stabiliser system for controlled viscosity and improved sensory profile.

Seasonings & savoury blends

Snack seasonings and coating powders, where low-level xanthan helps improve adhesion and uniform coverage when the powder is applied.
Dry rubs and spice blends intended to form a sauce or marinade in use, where xanthan contributes body and cling.
Foodservice seasoning bases to ensure predictable thickening behaviour under variable preparation conditions.

Bakery premixes & beverage powders

Bakery premixes (cakes, muffins, gluten-free bread and batters) where xanthan 80 mesh is dispersed together with flour, sugar and leavening agents.
Hot chocolate and cocoa drink mixes, supporting suspension of cocoa particles and improving mouthfeel when reconstituted.
Instant beverage powders for vending or retail, where xanthan helps stabilise flavours and particulates while maintaining good flow during packing.

Formulation guidance

Typical usage level for dry mixes: 0.1–0.5% of finished product, depending on desired viscosity and combination with other thickeners.
Pre-blend xanthan gum 80 mesh with sugars, starches or other dry carriers for homogeneous distribution and to minimise local overdosing.
Combine with starches, guar gum, locust bean gum or carrageenan from the Atlas portfolio for tailored texture and cost-optimised systems.
Evaluate viscosity under realistic preparation conditions (water temperature, stirring intensity, standing time) to optimise user experience.

Optimising your dry blends with xanthan gum 80 mesh

Atlas can help you define the right mesh size, usage level and hydrocolloid combination for your instant soups, powders and seasonings, backed by reliable sourcing from leading Chinese manufacturers and export support from Türkiye.

Talk to us about dry blend projects

Quality & documentation

Supplied as food-grade xanthan gum (E415) meeting agreed specifications for mesh size, viscosity and purity.
Batch-specific Certificates of Analysis (COAs) for every shipment, including viscosity data and microbiological results.
Supporting documents available for GMO status, allergen status, contaminants and heavy metals.
Producer certificates such as ISO, FSSC, Halal and Kosher can be provided subject to manufacturing site selection.
Customers are responsible for final labelling, additive declarations, nutrition panels and claims in line with local regulations; Atlas supplies technical data to support these decisions.

Packaging, storage & logistics

Standard packaging: 25 kg multi-ply paper bags with inner food-grade liner; other packaging formats can be discussed for specific customers.
Suitable for mixed-container shipments with other thickeners, sweeteners and food additives from the Atlas portfolio.
Store in a cool, dry warehouse, away from moisture, strong odours and direct sunlight to maintain free-flowing properties.
Shipments coordinated under FOB, CFR, CIF or other agreed Incoterms with full export documentation handled from Türkiye.

Share your target applications, annual volume, packaging needs, desired mesh size range and destination markets so we can propose the most suitable xanthan gum 80 mesh options and supply models.