Xanthan Gum 200 Mesh (E415) · Fine Mesh Grade for Beverages & Smooth Textures

Key characteristics

• Fine particle size (200 mesh): promotes rapid dispersion in water and liquid systems, supporting fast viscosity development in industrial mixing and in-plant dissolving tanks.
• Smooth mouthfeel: reduced perception of graininess or undissolved particles compared with coarser grades, important for beverages and drinkable products.
• High thickening efficiency: very effective at low dosages, delivering strong viscosity and stabilisation when properly dispersed.
• Shear-thinning behaviour: thick at rest to suspend particles and stabilise emulsions, but becomes easier to pour or drink under shear, ideal for dressings, sauces and beverages.
• Excellent suspension properties: helps keep pulp, herbs, cocoa, proteins or other insoluble particles evenly dispersed over shelf life.

Xanthan gum 200 mesh is often used as a primary stabiliser combined with other hydrocolloids (e.g. pectin, guar, locust bean gum or carrageenan) from the Atlas portfolio to fine-tune texture and cost.

Indicative specification points

Atlas cooperates with experienced xanthan gum manufacturers in China and aligns each 200 mesh grade to your internal QA, process and labelling requirements. Typical commercial parameters include:

• Appearance: off-white to light cream, free-flowing fine powder.
• Mesh size: predominantly 200 mesh, suitable for beverage and smooth-liquid applications.
• Defined viscosity range (e.g. 1% solution at specified shear conditions) suited to your target application.
• Loss on drying, ash and pH within agreed, food-grade specification limits.
• Microbiological criteria appropriate for RTD beverages, dairy and aseptic or UHT products.

Detailed technical data sheets, COAs and regulatory support documents are provided during qualification and for each shipment to support your internal checks and customer documentation.

Non-alcoholic beverages & juices

• Fruit drinks, nectars and flavoured waters, where xanthan prevents pulp sedimentation and maintains a stable cloud.
• Carbonated soft drinks and still beverages requiring subtle viscosity enhancement and mouthfeel adjustment, often in combination with other hydrocolloids.
• Functional and vitamin beverages, supporting protein or fibre suspension and providing a more rounded drinking experience.

Dressings, sauces & condiments

• Pourable salad dressings and vinaigrettes, where xanthan 200 mesh helps stabilise oil-in-water emulsions and deliver a silky texture without graininess.
• Low-fat mayonnaise-style dressings that rely on hydrocolloids instead of high oil content to build body.
• Thin sauces and dip bases where a smooth, homogeneous appearance and consistent pour behaviour are important.

Dairy, plant-based & nutrition

• Flavoured milk and milk drinks that require stable cocoa or flavour suspension and a smooth mouthfeel.
• Plant-based beverages (soy, oat, almond, pea, coconut) where xanthan helps prevent separation and stabilises proteins and insolubles.
• High-protein shakes and medical nutrition drinks where xanthan supports protein suspension, reduces sedimentation and contributes to a drinkable yet substantial texture.

Formulation guidance

• Typical usage level in beverages and dressings: around 0.1–0.4%, depending on target viscosity and combination with other hydrocolloids.
• For best results, disperse xanthan gum 200 mesh under good agitation, preferably pre-mixed with other dry ingredients (e.g. sugar, salt) to avoid agglomeration.
• Combine with pectin, guar gum, carrageenan or modified starches to optimise stability, label and cost structure.
• Validate performance under real process conditions (e.g. HTST, UHT, aseptic filling or carbonated systems) and across expected shelf life and temperature abuse scenarios.

Quality & regulatory documentation

• Supplied as food-grade xanthan gum (E415) with agreed specifications on mesh size, viscosity and purity.
• Each batch is accompanied by a Certificate of Analysis (COA) with key test results (viscosity, particle size, moisture, ash, microbiology).
• Supporting documentation available for GMO status, allergen status, contaminants, heavy metals and residual solvents, where applicable.
• Manufacturing sites can typically provide ISO, FSSC, Halal and Kosher certifications, depending on producer selection.
• Customers remain responsible for final additive labelling, usage levels, nutrition panels and health-related claims according to local regulations. Atlas provides the technical data you need for internal compliance reviews.

Packaging, storage & logistics

• Standard packaging: 25 kg multi-ply paper bags with inner PE liner to protect against moisture pickup.
• Availability for full-container and mixed-container shipments alongside other hydrocolloids and food additives from the Atlas portfolio.
• Store in a cool, dry place, protected from direct sunlight, high humidity and strong odours to maintain product quality and flowability.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export documentation coordinated from Türkiye.

When you share target volumes, delivery schedule, packaging preferences and destination markets, Atlas can propose the most efficient sourcing and logistics model for your xanthan gum 200 mesh requirements.