Xanthan gum= Corn sugar gum = Gum xanthan = Xanthan

Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. 
Xanthan gum can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.

Xanthan gım is humectant, texture enhance and viscosity builder in food, cosmetics, pharma and other industrial applicatins.
Xanthan Gum
CAS Registry Number: 11138-66-2
Chemical Formula: (C35H49O29)n
E number: E415 (thickeners)

Chemical formula: C35H49O29 (monomer)
Molar mass: 933.748 g·mol−1

Xanthan gum is made from a bacteria found on the leaf surfaces of green vegetables, including broccoli, brussels sprouts, cauliflower, cabbage, kale, rutabaga and turnip. 
The bacteria is fermented (much like cheese or wine), then dried and ground into powder.

XANTHAN GUM is classified as :
Emulsion stabilising
Gel forming
Skin conditioning
Viscosity controlling

CAS Number: 11138-66-2
EINECS/ELINCS No: 234-394-2
COSING REF No:    80699
Chem/IUPAC Name: Xanthan gum

Xanthan Gum is a polysaccharide that can be used as a natural thickening agent. It has the ability to increase viscosity of liquids.

Xanthan Gum is a widely used in the food and pharmaceutical industries as an additive and as an anti-settling agent. 
Xanthan Gum is extremely stable over a wide range of pH’s and can also be found in some personal care products such as creams, lotions, and gels.

Xanthan gum exhibits extraordinary and useful properties, for example high viscosity at low concentrations, little change in viscosity at varying temperatures, and excellent stability over a wide pH range. 
Xanthan gum also provides good freeze-thaw stability and shows remarkable suspension characteristics.

Xanthan gum is a high, molecular weight polysaccharide common in food products with process controls and rigorous quality standards throughout production to guarantee consistent, reliable product performance.

• Provides stability
• Improves or modifies textural qualities
• Enhances pouring characteristics and cling

Xanthan gum is a polysaccharide obtained from the aerobic fermentation of simple sugars by the Xanthomonas campestris bacteria. The powder is used as a stabilizer and thickening agent in many food products.

In baking, it is widely used in gluten-free baked goods as a partial substitute for wheat flour. It is also a:

Texture enhancer
Viscosity builder

Application Areas:
Baked goods and pastry fillings
Ice cream and sherbet
Industrial products
Jams, jellies and sauces
Salad dressings

Xanthan gum stabilizes and thickens foods to provide the right texture and flavor delivery.
Xanthan gum was first discovered in the early 1960s, and was approved for use in foods in 1969.
Xanthan gum is used in salad dressings, sauces, beverages, dairy products, syrups, toppings, baked goods, confectioneries and candies, breadings, batter, and low fat spreads.
Xanthan gum provides thickening and suspension. For example, in a salad dressing that contains spices, xanthan gum helps to suspend the spices as well as maintain a smooth and consistent texture.
Since xanthan gum is similar in structure to fibers, consuming large quantities can have a laxative effect. If someone consumes large amounts of any fiber, side effects such as gas and bloating will likely be experienced. The good news is that xanthan gum is used at such low levels in food products – less than 0.3% in most cases – that side effects are unlikely.

Xanthan gum is a complex exopolysaccharide composed of glucose, mannose and glucuronic acid. It is predominantly used as a stabilising and thickening agent within many industries including food & beverage, cosmetics and pharmaceutical as well as within industrial applications and many common cleaning agents.

Countries around the world have approved xanthan gum as a safe food additive. Xanthan gum is approved for food use globally, including in Canada, Mexico, Brazil, the European Union, China, Japan and Korea. Xanthan gum’s safety has also been reviewed and endorsed by the World Health Organization and Food and Agriculture Organization (WHO/FAO).

Xanthan Gum (E415) is widely used for its thickening and stabilizing effect on emulsions and suspensions. 
Xanthan gum forms a gel structure in water which is shear thinning and may be used in combination with other rheology modifiers, particularly Guar gum as the two combine to give greatly increased effects.

Xanthan gum can be dispersed into hot or cold liquids, and many grades of gum are available. The powder has a strong tendency to form lumps when added to water and a number of dispersion and hydration methods are used to try and overcome this. These vary according to the scale of production, other ingredients used, etc. but include:

​Slow addition of the powder into the vortex in an agitated vessel. Once dispersed mixing continues to allow the product to hydrate.
The gum may be premixed with other powdered ingredients such as sugars which reduces the formation of agglomerates by separating the particles.
Similarly the product may be dispersed into non-aqueous phase liquids such as oils. This is then added to the aqueous phase allowing the gum to hydrate.

The Problem with Mixing Xanthan Gum
Dispersion of gums and thickeners using conventional agitators can give rise to several problems: 

Agglomerates can easily form, even when the above steps are taken to reduce the risk. Agitators do not produce sufficient shear to rapidly break these down.
Potential full yield is difficult to obtain using traditional methods.
Many formulations contain unnecessarily high levels of gum to compensate for poor yield, increasing raw material costs.
Once viscosity increase has started, agitation of the solution and therefore powder dispersion becomes increasingly difficult.
Long mixing times are required to complete dispersion/hydration. This can degrade the gel.
Premixing powders or non-aqueous phase liquid with the gum adds to process time and costs.
Unhydrated gum can gradually hydrate during storage or subsequent processing, leading to undesired changes in product viscosity.
It is not possible to create high percentage gum solutions with traditional methods. Solutions of this type may be required in certain applications where water is limited in the formulation. 

Xanthan gum is a popular food additive. It’s created by fermenting bacteria, adding alcohol, and drying it to form a powder. It’s typically vegan-friendly.

What are the benefits of xanthan gum?

It improves food texture.
It thickens liquids.
It might lower blood sugar (in some circumstances).
It may have laxative effects.

Xanthan gum is used as a stabiliser, emulsifier, thickener, suspending agent and bodying agent in food applications such as salad dressings, sauces, instant products, desserts, bakery dairy products, and fruit juices as well as in the formation of various low-calorie foods. 
Cosmetic and pharmaceutical applications of xanthan gum include the use in tooth pastes, lotions, shampoos and formulations such as tablets. 
Typical industrial applications of xanthan gum is the use in cleaners, paints, ceramic glazes, inks and oil drilling fluids.

Bacterial Polysaccharide, Corn Sugar Gum, Goma Xantana, Gomme de Sucre de Maïs, Gomme de Xanthane, Gomme Xanthane, Polysaccharide Bactérien, Polysaccharide de Type Xanthane, Polysaccharide Xanthane, Xanthan, Xanthomonas campestris.

Xanthan gum is used as a binder, stabilizer and emulsifier in food products. It is not found in nature and has to be manufactured. 
According to the USDA, it's made by taking a type of carbohydrate, such as glucose or sucrose, and fermenting it with bacteria.

Specifically, xanthan gum is a polysaccharide and a soluble fiber

Like guar gum, xanthan gum is a food additive that’s often used to thicken or stabilize a final product. It’s particularly common in gluten-free baked goods, since it provides extra elasticity to dough that would otherwise be missing.

Xanthan gum is the product of a bacterial fermentation process. It’s produced when the bacterium Xanthomonas campestris is placed in a growth medium that includes sugars and other nutrients. (1) The resulting compound is then purified, dried out, powdered, and sold as a food thickener.

In addition to its common use in gluten-free baked goods, it shows up in the ingredients list for salad dressings, some supplements and medicines, ice cream, yogurt, pudding, and some sauces.

Xanthan Gum is used in the food industry as a thickener, stabilizer and emulsifier for a number of different foods. Its unique ability to hold food together makes it the ideal substitute for gluten in gluten-free baking.

Xanthan gum is a white to tan colored powder used in many food products. It is commonly used in condiments such as salad dressings and sauces, jams and fruit fillings to add viscosity and help stabilize the products by preventing ingredients, such as oils, from separating from the mixture. It is also used in ice cream to keep the texture smooth and prevent the formation of ice crystals. Xanthan gum can be used as a gluten replacement as it helps give gluten free dough a sticky consistency.

How is Xanthan gum made?

Xanthan gum is made from the fermentation of carbohydrates (sugars). The bacteria strain Xanthomonas campestris is fed with carbohydrate and metabolizes the sugars into a liquid solution. The solution is mixed with alcohol (ethanol or isopropanol) which causes the gum to separate from the water. The gum is then rinsed, dried and ground.

The carbohydrate used for the xanthan gum can be derived from cane sugar, lactose (dairy), corn or wheat. In the United States, xanthan gum is most often derived from corn because it is a cheap, subsidized crop. However, because corn is typically GMO, other types of carbohydrate are used in the USA to make non-GMO xanthan gum. In South America, cane sugar is often used due to the low sugar prices, while in Europe wheat sweeteners are commonly used.

Xanthan gum is a polysaccharide widely used for its unique ability to control the rheological properties of a wide range of food products. Xanthan gum dissolves readily in hot or cold water, provides uniform brine distribution, is stable in acidic and alkaline solutions and has synergistic interactions with other hydrocolloids such as locust bean gum and guar gum.

Xanthan gum for innovative textures.
Reliable thickening for innovative textures.
Naturally occurring polysaccharides from higher plants and seaweeds have been in use for a long time. 
Microbial polysaccharides however have only been discovered relatively recently. 
Xanthan gum was the second microbial polysaccharide to be commercialized. 
Its success in the 1950s triggered further interest in the metabolism of extra-cellular polysaccharides by micro-organisms. 
As a result, more gums were discovered and patented. Xanthan gum is a bacterial polysaccharide produced industrially on a large scale.

Applications Category    

Mixes for dessert creams, dessert creams, creams and whipped creams, Frozen desserts

Restructured products: Meat, fruits, vegetables, fish
Convenience food: Dressings and sauces
Other: Personal care, pharmaceuticals, household products, cleaners, agricultural, paints & coatings, oral care

Xanthan gum can be widely used in more than twenty industrail fields, such as food,pharmaceutial, fine chemical, agriculture, oil drilling and explotation and so on.

Properties of Xanthan gum
High stabilising and suspending properties
High viscosity at low concentration
Soluble in hot and cold water
High pseudoplasticity (shear-thinning)
Excellent freeze/thaw stability
Very resistant to pH variations
Highly resistant to temperature variations
Highly resistant to enzymatic degradation
Very low caloric value
Compatible with all commercial thickeners and stabilisers.

Xanthan gum is used in cosmetics as an emulsion stabilizer, film-forming agent or binder. Xanthan gum is obtained by the fermentation of a carbohydrate (for example glucose) with the bacterium Xanthomonas campestris. It is authorized in Bio.

A 2016 study of the Cosmetic Ingredient Review (CIR) on microbial polysaccharide gums, of which Xanthan gum is a part, concludes that the ingredient is safe.

Xanthan Gum is a natural gum polysaccharide created through fermentation of sugar (glucose or sucrose) by Xanthomonas campestris bacteria. 
Xanthan Gum is used in cosmetics as a thickener or rheology modifier and emulsion stabilizer. Our Xanthan Gum Clear is a higher purity, cosmetic grade made without hydration retardants for quicker thickening. It produces the clearest gels.  Our Xanthan Gum Clear in solution with have greater viscosity and clarity than our Xanthan Gum Soft, but with more stringing effect.
Xanthan gum produces a large increase in the viscosity of a liquid with the addition of a very small amount of gum. 
Generally 1%, but as little as 0.1% can be used in many applications. Xanthan Gum is an excellent natural source thickener for lotions, creams, liquid soap, shower gels, body washes and shampoos.
•    Natural source thickener
•    High viscosity at low use
•    Produces clear gels
•    Synergistic with other gums, including GuarCat™
•    Compatible with 70% isopropyl alcohol
Xanthan Gum Clear is NOT manufactured with built in hydration delay. To incorporate without agglomeration, create a vortex in the water with your mixer (paddle, stick blender, etc.) and sprinkle the xanthan gum into the vortex. Alternately, the xanthan gum can be pre-dispersed in glycerin or propylene glycol and then immediately added to the water phase with mixing. Once the xanthan gum is fully hydrated, the resulting solution can be heated if necessary for the inclusion of other ingredients. 

Xanthan gum is a polysaccharide that is widely used as an effective and approved thickening agent and stabilizer for various food products.

Actually the way that xanthan gum is manufactured is quite interesting:

First, it is produced when glucose, sucrose or lactose is fermented by the bacteria Xanthomonas campestris, which infects many cruciferous plants (like cauliflower and cabbage) and causes diseases, such as bacterial wilt and black rot.
Then, it is precipitated (made into a solid) by isopropyl alcohol.
After being dried, it is ground into fine powder so it can be added to liquid to form gum.

Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s.
It was approved for use in foods in 1968 and is accepted as a safe food additive in the USA, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2.

Xanthan gum derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.
This is the same bacterium responsible for causing black rot to form on broccoli, cauliflower, and other leafy vegetables.

Xanthan gum, 1%, can produce a significant increase in the viscosity of a liquid.

In foods, xanthan gum is common in salad dressings and sauces. Xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. 
Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture in many ice creams. 
Toothpaste often contains xanthan gum as a binder to keep the product uniform. 
Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. 
It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.
In gluten-free baking, xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. 
In most foods it is used at concentrations of 0.5% or less. 
Xanthan gum is used in wide range food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, others.

In the oil industry, xanthan gum is used in large quantities to thicken drilling mud.
These fluids carry the solids cut by the drilling bit to the surface. 
Xanthan gum provides great "low end" rheology. 

When circulation stops, the solids remain suspended in the drilling fluid. 

The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. 
Xanthan gum has been added to concrete poured underwater, to increase its viscosity and prevent washout.

In cosmetics, xanthan gum is used to prepare water gels.

Xanthan gum is also used in oil-in-water emulsions to enhance droplet coalescence.

Xanthan gum is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.[8]

Xanthan gum serves two primary purposes:

As a thickening agent: Xanthan gum is added to toothpaste and some other products to keep them uniformly thick. 
Xanthan gum is also used in industry, for example, helping to thicken drilling oil.
As an emulsifier: Its ability to bind moisture means it can prevent products from separating. 
For this reason, xanthan gum is an ingredient in some oil-based salad dressings and cosmetics.

Shear thinning
The viscosity of xanthan gum solutions decreases with higher shear rates. This is called shear thinning or pseudoplasticity. 
This means that a product subjected to shear, whether from mixing, shaking or chewing will thin. 
When the shear forces are removed, the food will thicken again. 
In salad dressing, the addition of xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. 
When it exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.

Amounts used
The greater the ratio of xanthan gum added to a liquid, the thicker the liquid will become. 
An emulsion can be formed with as little as 0.1% (by weight). 

Increasing the amount of gum gives a thicker, more stable emulsion up to 1% xanthan gum. 
A teaspoon of xanthan gum weighs about 2.5 grams and brings one cup (250 ml) of water to a 1% concentration.[6][10]

To make a foam, 0.2–0.8% xanthan gum is typically used. Larger amounts result in larger bubbles and denser foam. Egg white powder (0.2–2.0%) with 0.1–0.4% xanthan gum yields bubbles similar to soap bubbles.

Evaluation of workers exposed to xanthan gum dust found evidence of a link to respiratory symptoms.

Note that Xanthan gum is not regulated in Europe. In the United States, the FDA limits its use to 6% of the total ingredients in cosmetics.

Binding : Allows the cohesion of different cosmetic ingredients
Emulsifying : Promotes the formation of intimate mixtures between immiscible liquids by modifying the interfacial tension (water and oil)
Emulsion stabilising : Promotes the emulsification process and improves the stability and shelf life of the emulsion
Gel forming : Gives the consistency of a gel to a liquid preparation
Skin conditioning : Keeps the skin in good condition
Surfactant : Reduces the surface tension of cosmetics and contributes to the even distribution of the product when it is used
Viscosity controlling : Increases or decreases the viscosity of cosmetics

According to a 2017 safety review by a scientific panel of the European Food Safety Authority (EFSA), xanthan gum (European food additive number E 415) is extensively digested during intestinal fermentation, and causes no adverse effects, even at high intake amounts.
The EFSA panel found no concern about genotoxicity from long-term consumption.
The EFSA concluded that there is no safety concern for the general population when xanthan gum is consumed as a food additive.

Xanthan gum is produced by the fermentation of glucose and sucrose.
The polysaccharide is prepared by the bacteria being inoculated into a sterile aqueous solution of carbohydrate(s), a source of nitrogen, dipotassium phosphate, and some trace elements.
The medium is well-aerated and stirred, and the xanthan polymer is produced extracellularly into the medium. 
After one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.[13]

It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1.

A strain of X. campestris has been developed that will grow on lactose - which allows it to be used to process whey, a waste product of cheese production. 
This can produce 30 g/L of xanthan gum for every 40 g/L of whey powder. Whey-derived xanthan gum is commonly used in many commercial products, such as shampoos and salad dressings.

Detail of the biosynthesis
Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit.
This links the synthesis of xanthan to carbohydrate metabolism. The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane.[citation needed]

Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers. 
Acetyl and pyruvyl residues are added as non-carbohydrate decorations. 
Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae. 
Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.

Xanthan gum is a popular food additive that’s commonly added to foods as a thickener or stabilizer.
Xanthan gum is a food additive created by a sugar that’s fermented by a bacteria. 
It’s a soluble fiber and commonly used to thicken or stabilize foods.

It’s created when sugar is fermented by a type of bacteria called Xanthomonas campestris. 
When sugar is fermented, it creates a broth or goo-like substance, which is made solid by adding an alcohol. It is then dried and turned into a powder.

When xanthan gum powder is added to a liquid, it quickly disperses and creates a viscous and stable solution. 
This makes it a great thickening, suspending and stabilizing agent for many products.

It was discovered by scientists in 1963. 
Since then, it has been well researched and determined safe. 
Therefore, the FDA has approved it as a food additive and placed no limitations on the amount of xanthan gum a food can contain.

Xanthan gum is found in food, personal care and industrial products.

Food Products
Xanthan gum can improve the texture, consistency, flavor, shelf life and appearance of many foods.

It also stabilizes foods, helping certain foods withstand different temperatures and pH levels. 
Additionally, it prevents foods from separating and allows them to flow smoothly out of their containers.

It’s used frequently in gluten-free cooking since it can provide the elasticity and fluffiness that gluten gives traditional baked goods.

The following are some common foods that contain xanthan gum:

Salad dressings
Bakery products
Fruit juices
Ice creams
Sauces and gravies
Gluten-free products
Low-fat foods
Personal Care Products
Xanthan gum is also found in many personal care and beauty products. It allows these products to be thick, but still flow easily out of their containers. It also allows solid particles to be suspended in liquids.

The following are some common products that contain xanthan gum:

Industrial Products
Xanthan gum is used in many industrial products due to its ability to withstand different temperatures and pH levels, cling to surfaces and thicken liquids, all while maintaining good flow.

Common industrial products containing xanthan gum include:

Fungicides, herbicides and insecticides
Tile, grout, oven and toilet bowl cleaners
Fluids used in oil drilling
Adhesives like wallpaper glue
Xanthan gum is included in many foods, personal care products and industrial products because of its stabilizing and thickening properties.

Xanthan Gum May Lower Blood Sugar
Several studies have found that xanthan gum can lower blood sugar when consumed in large doses (4, 5Trusted Source, 6).

It’s believed that it turns fluids in your stomach and small intestine into a viscous, gel-like substance. This slows digestion and affects how quickly sugar enters your bloodstream, decreasing blood sugar spikes after eating (4).

One 12-week study had nine men with diabetes and four without diabetes eat a daily muffin. For six weeks of the study, the men ate muffins without xanthan gum. For the other 6 weeks, they ate muffins containing 12 grams of it.

The participants’ blood sugars were tested regularly, and both fasting and after-meal blood sugar levels in the men with diabetes were significantly lower when consuming the muffins with xanthan gum (5Trusted Source).

Another study in 11 women found that blood sugars were significantly lower after consuming rice with added xanthan gum, compared to consuming rice without it (6).

Xanthan gum may be able to lower blood sugar by slowing digestion and affecting how quickly sugar can enter the bloodstream.

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Other Health Benefits
Xanthan gum has been linked to other potential health benefits, though these benefits are unlikely to occur without taking supplements.

Some potential health benefits of xanthan gum include:

Lower cholesterol: A study had five men consume 10 times the recommended amount of xanthan gum per day for 23 days. Subsequent blood tests found that their cholesterol decreased by 10% (7Trusted Source).
Weight loss: People have noted increased fullness after consuming xanthan gum. It may increase fullness by delaying stomach emptying and slowing digestion (4, 5Trusted Source).
Cancer-fighting properties: A study in mice with melanoma found that it significantly slowed the growth of cancerous tumors and prolonged life. No human studies have been completed, so the current evidence is weak (8Trusted Source).
Improved regularity: Xanthan gum increases the movement of water into the intestines to create a softer, bulkier stool that’s easier to pass. Studies have found that it significantly increases the frequency and amount of stool (9Trusted Source).
Thickens liquids: It is used to thicken liquids for those who have difficulty swallowing, such as older adults or people with neurological disorders (10Trusted Source).
Saliva substitute: It is sometimes used as a saliva substitute for individuals suffering from dry mouth, but studies on its effectiveness have found mixed results (11Trusted Source, 12Trusted Source).
Larger doses of xanthan gum may have some benefits, including lower cholesterol, increased fullness and cancer-fighting properties. Nevertheless, more human studies are needed.

Xanthan Gum Can Cause Digestive Issues
For most people, the only potential negative side effect of xanthan gum appears to be an upset stomach.

Many animal studies have found that large doses can increase the frequency of stools and cause soft stools (13Trusted Source, 14Trusted Source).

In human studies, large doses of xanthan gum were found to have the following effects (9Trusted Source):

Increased frequency of bowel movements
Increased stool output
Softer stools
Increased gas
Altered gut bacteria
These side effects do not appear to occur unless at least 15 grams are consumed. This amount would be difficult to reach through a typical diet (9Trusted Source).

Moreover, xanthan gum’s ability to alter gut bacteria may be a good thing, as many other soluble fibers alter gut bacteria. They are known as prebiotics and promote the growth of good bacteria in the gut (15Trusted Source).

However, more research is needed to understand xanthan gum’s potential as a prebiotic.

Xanthan gum can have a laxative effect if consumed in large amounts. On a positive note, it may also act as a prebiotic and encourage the growth of healthy bacteria in the gut.

Some People May Need to Avoid or Limit It
While xanthan gum is safe for most, there are a few people who should avoid it.

People With Severe Wheat, Corn, Soy or Dairy Allergies
Xanthan gum is derived from sugar. The sugar can come from many different places, including wheat, corn, soy and dairy (16).

People with severe allergies to these products may need to avoid foods containing xanthan gum unless they can determine what source the xantham gum came from.

Premature Infants
Simply Thick, a xanthan gum-based thickener, was added to formula and breast milk for premature infants.

In several cases, the infants developed necrotizing enterocolitis, which is a life-threatening disease that causes the intestines to become inflamed, damaged and start to die (17Trusted Source).

While Simply Thick is safe for use in adults, infants should avoid it since their guts are still developing.

Those Taking Certain Medications or Planning Surgery
Xanthan gum can lower blood sugar levels (5Trusted Source).

This can be dangerous for people who take certain diabetes medications that can cause low blood sugar. It can also be dangerous for people who are planning to have surgery soon.

These people are fine to consume some foods with xanthan gum, but they should avoid large amounts of it until its effect on blood sugar is better understood.

Premature infants and people with extreme allergies need to avoid xanthan gum. Also, those at risk of low blood sugar levels should avoid large doses of it.

Is It Safe to Consume?
For most people, eating foods that contain xanthan gum appears to be completely safe.

While many foods contain it, it only makes up about 0.05–0.3% of a food product.

Moreover, a typical person consumes less than 1 gram of xanthan gum per day. Amounts 20 times that have been proven to be safe (18Trusted Source).

In fact, the Joint Expert Committee on Food Additives assigned it an acceptable daily intake of “not specified.” It gives this designation when food additives have a very low toxicity, and levels in foods are so small that they do not pose a health hazard (18Trusted Source).

But people should avoid inhaling xanthan gum. Workers who handled it in powder form were found to have flu-like symptoms and nose and throat irritation (19Trusted Source).

So even though you may eat many foods containing it, your intake is so small that you’re unlikely to experience either benefits or negative side effects.

Many foods contain xanthan gum, but it’s found in such small amounts that it does not have a large impact on your health.

The Bottom Line
Xanthan gum is a popular additive for thickening, suspending and stabilizing. It’s found in many foods and products, and appears to be safe for most people.

It may even have health benefits when consumed in larger amounts, though these higher intake levels can also increase the risk of digestive problems.

Importantly, higher intake levels are difficult to achieve through a regular diet and would likely have to be achieved through the use of xanthan gum supplements.

While many studies have proven the safety of xanthan gum in food, few human studies have looked at its use as a supplement.

In the meantime, feel safe eating foods that contain xanthan gum. It seems to be harmless at worst.

Xanthan gum thickens food and other products, and also prevents ingredients from separating.
Non-food products, such as oil and cosmetics, also contain xanthan gum.
Xanthan gum may help lower or stabilize blood sugar.
As with any food or food additive, some people may not tolerate it.

Xanthan gum is a high-molecular weight polysaccharide that forms very thick solutions with low concentrations, which remain uniquely stable over a wide pH and temperature range. 
Even more interesting is its pseudoplastic behaviour, which allows thickened xanthan gum solutions to be easily pumped, poured or sprayed. 
These properties have made xanthan gum a top choice in the food industry for thickening applications such as dressings or sauces. 
This aspect also makes xanthan gum an attractive thickener for paint applications, where its high viscosity in the low-shear range can produce excellent results in the stabilisation of formulations and sag resistance.

From traditional thickeners to innovations Cellulosics, especially hydroxyethyl cellulose (HEC), have historically been the primary class of thickeners used in waterborne paints. 
They show effective resistance to sag and settling, and generally have good compatibility with other additives and pigments. 
However, high sag resistance has led to issues with levelling because the paints thicken too quickly. 
In addition, paints thickened with HEC have a tendency to cause spattering when applied via roller. 
The use of a lower-molecular weight (MW) HEC addresses these problems. 
However, such an HEC produces excessively shear-thinning solutions, which can cause difficulty when applying the paint.
Associative thickeners are a class of rheological modifiers that minimise some of the issues with cellulosics. 
A broad range of associative thickeners exists: alkali swellable emulsions (ASEs), hydrophobically modified ASEs (HASEs) and hydrophobically modified ethoxylated urethane (HEUR) are some of the most common types. 
Paints formulated with associative thickeners tend to be less shear thinning than those thickened with cellulosics. 
As a result, a thicker wet film is applied, which alleviates issues with levelling. 
However, the mechanism behind the thickening behaviour is complicated and small changes to formulas, particularly with pigments, can cause undesired outcomes.
Many modern latex paint formulas, especially high-gloss formulations, will use combinations of rheological modifiers. 
Typically, these are associative thickeners in combination with HEC. 
This ensures a good balance between the lowshear and high-shear viscosity ranges, and improved compatibility with pigments. 
Previous work with xanthan gum in paint formulations suggested benefits over cellulosics. 
Higher viscosity in the low-shear range suggests improved stabilisation and xanthan gum may be inherently less prone to spattering. 
Given that it is common practice to use a combination of thickeners, we compared the performance of xanthan gum to HEC in combination with a commercially available associative thickener (HEUR). 
Through our research, we also identified a new grade of xanthan gum that is especially well-suited for paint applications. 
Xanthan Gum – made naturally by fermentation HEC and other cellulose thickeners are produced by chemically treating cellulose. 
Although cellulose is a very common biopolymer, it can have disadvantages if used as thickener. 
The cellulose extracted from natural sources does not demonstrate the desired thickening properties. 
Therefore, it has to be dissolved or chemically activated to make the polymer chain accessible to chemical modifications. 
The strong hydrogen bonding between the chains requires special solvent systems. 
The latter often include the addition of salts, strong acids and bases or organic solvents that have a negative impact on the environment. 
The activation of the cellulose is done under high pH conditions, which leads to a derivate called alkaline cellulose.
Once the cellulose polymer has been activated, chemical groups can be introduced. 
In the case of HEC, alkaline cellulose is treated with ethylene oxide. 
For other cellulose thickeners, chloromethane, propylene oxide, chloroacetic acid or combination thereof are used. 
After the so-called hydrophilisation (etherification reaction), the cellulose derivatives are then purified.
 While cellulose is naturally derived, it requires chemical treatment to obtain the properties desired. 
This can have a negative impact on the application or the customer’s expectations if the latter is looking for a more natural paint formulation. 
Xanthan gum is obtained by the fermentation of glucose from, e.g. corn starch. 
During this process, bacteria produce the thickener directly in its final form. 
The xanthan gum is separated from the fermentation brew by precipitation using an alcohol, which can be recovered after the solids are dried.
Xanthan gum is obtained as free-flowing powder. When dissolved in an aqueous phase, it can be immediately used as a thickener without any further chemical treatment. 
Due to the nature of fermentation, xanthan gum is not at risk of being contaminated by hazardous chemicals, which reduces the environmental impact. 
Usually technical grades, readily dispersible grades or grades with reduced pseudoplasticity can be used for waterborne paint formulations. 
The different grades are obtained by variations in the manufacturing process. There are also grades available that show improved salt tolerance or fast hydration in aqueous media

Xanthan gum has shown excellent rheological properties in architectural paint formulations and demonstrated high stabilisation of pigment particles. 
Good compatibility with other thickeners and ingredients allow for use in a variety of formulas, from flat paints to semi-gloss, depending on the requirements of the application. 
Xanthan gum is not only suitable for roller and brush application but also for spray applications. 
Its shear-thinning property enables an easy application, e.g. by a homogenous spray mist formation and a defined spray pattern, without drawbacks in sag resistance. 
Using the xanthan gum grade XG 1 provides further benefits for paint formulators, delivering a similar rheology to classical water-soluble polymers like HEC with less spatter and enhanced stabilisation of pigment particles. 
For increased in-can stability, xanthan gum grades with high low-shear viscosity can reduce the occurrence of syneresis.

Xanthan Gum provides exceptional rheology control in face masks Xanthan gum is an exceptional rheology control agent that is very effective even at low concentrations. 
It provides different flow properties depending on concentration and co-solutes, allowing the texture and rheology of any product to be tuned and controlled to meet specific needs.
 Xanthan gum is a viscoelastic material which can behave more like an elastic solid or more like a viscous fluid, depending on the concentration. 
It possesses pseudoplasticity, meaning viscosity decreases with increasing external stress, and provides a yield stress controlling stability and resistance to flow. 
Water retention is an important feature in sheet masks to prevent drying and to ensure a refreshing sensation during use. 
With its high water retaining capacity, xanthan gum ensures optimum moisture retention for a long-lasting fresh skin sensation.

The estimated size of the worldwide ice cream market is around 15 billion litres. 
The market is distributed unevenly across the globe because the consumption pattern varies significantly between countries and regions. 
The highest consumption is found in the USA at around 26 litres per capita and year, for instance, while in Europe this rate is around 10 litres. 
(1) Ice cream does not occur in nature. 
It is a created food item that is not consumed for its nutritional value but only for pleasure and as semi-luxury food. 
Ice cream is a product that is only consumed frozen – yet nobody wants it to be icy. 
If the consumer does not store the ice cream at a constant deep-freezing temperature, the very small and uniform ice crystals will grow into larger crystals and give the ice cream a coarse, icy structure 
(2). The consumer will then not consider the product to be edible anymore. 
Ice cream is made up of a complex matrix of frozen foam, emulsified fat globules and suspended ice and lactose crystals. 
This matrix is highly susceptible to temperature variations. 
Reducing this sensitivity will help to maintain the quality of the ice cream during storage and thus improve the shelf life of the ice cream. 
A significant improvement can be achieved by using hydrocolloids to bind water and thereby control the growth of ice crystals. 
Additionally, hydrocolloids can be used to modify the melting properties and the mouthfeel of the ice cream. 
According to a market analysis of hydrocolloids used in ice cream, 13% of approximately 14,000 total new ice cream launches (2012–2014) contain xanthan gum. 
(3) 75% of the newly launched ice creams were milk-based. Xanthan gum (XG) is often used in combination with guar gum (GG), locust bean gum (LBG) and carrageenan, but pectin, carboxymethylcellulose (CMC) and tara gum (TG) are also used as stabilising agents.

Bacterial Polysaccharide, Corn Sugar Gum, Goma Xantana, Gomme de Sucre de Maïs, Gomme de Xanthane, Gomme Xanthane, Polysaccharide Bactérien, Polysaccharide de Type Xanthane, Polysaccharide Xanthane, Xanthan, Xanthomonas campestris.

Xanthan gum is a sugar-like compound made by mixing aged (fermented) sugars with a certain kind of bacteria. It is used to make medicine.

Xanthan gum is used for lowering blood sugar and total cholesterol in people with diabetes. It is also used as a laxative.

Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).

In manufacturing, xanthan gum is used as a thickening and stabilizing agent in foods, toothpastes, and medicines. Xanthan gum is also an ingredient in some sustained-release pills.

Increasing viscosity of liquid. Keeping emulsions homogenized and particles suspended for long periods. Stabilization of oil soluble flavours in water based beverages. Valued for its ability to withstand a range of temperature and pH. Due to its heat stability it is used in canning and pasteurized products. Due to its shear thinning character xanthan is used in salad dressings; meaning that at high shear its viscosity drops and under low shear it keeps its viscosity. In gluten-free baking, xanthan reinforces gluten-free flour mixtures by adding "stickiness". Excessive xanthan will create an undesirable "snotty" texture. This can be overcome by using it in combination with guar gum obtained from guar beans.
Xanthan hydrates quickly at all temperatures, so it has a strong tendency to clump. One popular dispersion method is to disperse in oil (either on a 1:1 or 1:2 ratio of xanthan to oil) followed by vigorously whisking and, optionally, straining to remove any remaining clumps. Another method is to thoroughly mix xanthan with a small amount of sugar, preferably in a mortar, prior to dispersion. This delays the hydration enough to allow the gum to disperse before it has a chance to form lumps. As when working with other hydrocolloids, vigorous whisking or mixing with a hand blender works very well to aid dispersion.

Preparation Tips
Xanthan Gum

xanthan (E415)


polysaccharide obtained by fermentation of Xanthomonas campestris


high viscosity, shear-thinning; thermoreversible soft elastic gels with locust bean gum or konjac


clear, mostly transparent


cold or hot water; dispersion can be improved by mixing with sugar (10x) or glycerol, alcohol or vegetable oil.

Hydration (dissolution)

cold or hot water; does not hydrate at high sugar concentrations (>65%).








acids/bases, salts, heating, enzymes, up to 60% ethanol

Viscosity of solution

high (independent of temperature)

Typical concentration (% by weight)

0.1-0.25% thin running sauce, 0.7-1.5% thick sauces, 0.5-0.8% foams; [0.07-1%].

A 1% concentration is 1 gram xanthan gum per 100 grams of liquid; or 1 teaspoon per cup.

Volume-weight conversion

1 teaspoon (5 cc) is 2.5-3.2 g.


guar, locust bean gum, konjac, tara


Xanthan gum is a biopolymer.

Xanthan gum
Xanthan gum is produced as a secondary metabolite by a fermentation process, based on the culture, in aerobic conditions, of the micro-organism Xanthomonas campestris.

Xanthan gum is a hetero-polysaccharide with a very high molecular weight (between one and several million). Its main chain is composed of glucose units.

The side chain is a trisaccharide, consisting of alpha-D-mannose that contains an acetyl group, beta-D-glucuronic acid, and a terminal beta-D-mannose unit linked with a pyruvate group.

The monosaccharides present in xanthan gum are: beta-D-glucose, alpha-D-mannose and alpha-D-glucoronic acid in a ratio of 2:2:1.

The beta-D-glucoses are (1->4) linked to form the backbone. Alternate glucoses have a short, three-sugar branch consisting of a glucuronic acid sandwiched between two mannose units. Thus, the overall repeating structure is the pentasaccharide.

Structure of xanthan gum repeating unit

xanthan gum repeating unit

The terminal mannose can have a pyruvate group attached and the mannose adjacent to the main chain may have an acetyl group attached to C6. In general, about one branch in two has a pyruvate group, but the ratio of pyruvate to acetate varies depending on the substrain of Xanthomonas campestris used and the conditions of fermentation. The glucuronic and pyruvic acid groups give xanthan gum a highly negative charge. These acid groups are neutralized using sodium, potassium or calcium ions for food products.

In their solid state xanthan gum molecules have a helical structure. The branches fold in, to lie along the backbone.

Xanthan gum is a thickening agent. Its rigid helical structure can be melted, leading to a disorganized state with lower viscosity. The organized state is stabilized by the presence of electrolytes. The transition temperature is above 100° C in the presence of small quantities of salt.

The presence of anionic side chains on the xanthan gum molecules enhances hydration and makes xanthan gum soluble in cold water.

Xanthan gum is one of the most successful hydrocolloids due to its unique functionality, particularly in difficult environments like acid, high salt and high shear stress.

Temperature and acid stability
Solutions of xanthan gum are generally not affected by changes in pH value. Xanthan gum will dissolve in most acids or bases.

Viscosity control
The viscosity of xanthan gum is stable at low pH values and at high temperatures for a long period of time.

Salt tolerance
Viscosity is not affected by the addition of large amounts of salt; for example, in a 250 liter sodium chloride brine, only a slight increase in viscosity can be observed.

Freeze/thaw stability
Thanks to its water binding capacity, xanthan gum solutions exhibit good freeze/thaw stability.

Xanthan gum is cold soluble, providing high viscosity and pseudoplastic behavior at low concentration. It can be directly dispersed in oil or a sugar solution to avoid introduction of air bubbles in water or when water is not directly available in the formulation. Dissolution takes place during processing. In order to facilitate handling, dust-free and granulated versions assist dispersion or dissolution needs.

Xanthan gum has a synergistic effect in combination with locust bean gum and konjac (gel formation) as well as with guar gum (higher viscosity). Thanks to the unique rheological and synergistic properties of its aqueous solutions, xanthan gum is used in many applications as a suspending agent and emulsion stabilizer, a foam enhancer or an improver of dough volume.

The strain is preserved in a freeze-dried state. It is activated by inoculation into a nutrient medium containing a carbohydrate, a nitrogen source and mineral salts. After growth, the cultures are used to inoculate successive fermenters right through to the industrial scale.

Throughout the fermentation process, pH, aeration, temperature and agitation are monitored and controlled.

Once the carbohydrate is exhausted, the broth is sterilized. Then, the fermenter is emptied, cleaned and sterilized before the next fermentation takes place.

Xanthan gum is recovered by precipitation in alcohol (isopropyl or ethanol). The coagulum obtained is separated, rinsed, pressed, dried and ground before quality control.

Xanthan gum, or yellow gum, is a monospore polysaccharide produced by fermentation of Pseudoxanthomonas. It is composed of X.campestris with carbohydrates as the main raw material. It is a kind of acidic extracellular heteropolysaccharide synthesized by aerobic fermentation bioengineering technology. With the help of aerobic fermentation bioengineering technology, the 1,6-glycosidic bonds in brassica oleracea Xanthomonas black rot are firstly cut and the branched chains are opened. Eventually, 1,4-bonds are pressed to form xanthan gum. Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin). Therefore, it is an efficient thickener.

Xanthan gum can also be used in the production of bread, ice cream, dairy products, meat products, jams, jellies, and beverages. Click for more info about xanthan gum food additive.

2. What is the harm of xanthan gum?

Xanthan gum is a legal additive with high safety. Although it has no nutrition, it is not harmful to people after ingestion. It will basically not be absorbed by the body but will be excreted from the body with normal excretion.

In terms of its classification, xanthan gum is divided according to two standards: industrial purity for printing and dyeing and edible purity. Industrial xanthan gum usually has low purity and many impurities, which will naturally cause certain harm. Although thickeners are typically used to reduce production costs, there is still the possibility of price deception.  A small amount of Xanthan gum jelly mixed in food is basically harmless to the human body. But if you eat too much, it will undoubtedly endanger human health. So, how much xanthan gum does the merchant add to the porridge? This is the key issue.

Xanthan Gum
A highly functional and popular ingredient, xanthan gum is the go-to agent across food, personal care and industrial sectors to meet specific thickening, stabilization and suspension formula goals.

Xanthan gum is a soluble fiber created by fermenting sugar using the bacteria Xanthomonas campestris. When added to liquid, it quickly disperses and creates a viscous and stable solution. This unique combination of properties allows xanthan gum products to perform beyond the limits of many other commercially available thickeners and stabilizers.

Xanthan gum, or just xanthan, is a very versatile ingredient and has many uses both in modernist and traditional cooking. It is also very easy to use and work with. Xanthan gum is great for thickening liquids, especially in small amounts, to turn them into flavorful sauces. It also can be used to create light foams and froths. Xanthan gum is excellent when used to stabilize emulsions or to suspend particles in liquids and is very effective at keeping purees from separating.

Xanthan gum has a very neutral flavor so it mixes well with foods without masking their flavor. It provides an improved mouthfeel for many preparations, slightly thickening a liquid similar to how traditionally reducing a liquid does. Xanthan also adds a desirable texture that fat usually contributes, making it ideal in low-fat preparations.

Xanthan gum is gluten free and is often used as a substitute in baking and thickening. It also helps baked goods to retain more moisture than they would have otherwise. When mixed into batters or tempura xanthan gum adds good cling, allowing the batter to stick more easily to the food. Also, xanthan gum does not lose its properties when microwaved.

Written by Jason Logsdon
How to Use Xanthan Gum
More Modernist Ingredients • Xanthan Gum
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Xanthan gum, or just xanthan, is one of the easiest ingredients to work with. It is used extensively to thicken liquids, make light foams, strengthen vinaigrettes, and is a great ingredient to use to turn thin liquids into rich sauces.

 Table of Contents
What is Xanthan Gum Used For?
Where to Buy Xanthan Gum?
What is Xanthan Gum?
How Do You Add Xanthan to a Liquid?
How Much Xanthan Gum to Use
Thickening with Xanthan Gum
Xanthan Gum Foams
Xanthan Gum Emulsions
Holding Purees Together with Xanthan
Xanthan Gum Bubbles
Suspending Particles with Xanthan Gum
What is Xanthan Gum Used For?Top 
Xanthan gum, or just xanthan, is a very versatile ingredient and has many uses both in modernist and traditional cooking. It is also very easy to use and work with. Xanthan gum is great for thickening liquids, especially in small amounts, to turn them into flavorful sauces. It also can be used to create light foams and froths. Xanthan gum is excellent when used to stabilize emulsions or to suspend particles in liquids and is very effective at keeping purees from separating.

Xanthan gum has a very neutral flavor so it mixes well with foods without masking their flavor. It provides an improved mouthfeel for many preparations, slightly thickening a liquid similar to how traditionally reducing a liquid does. Xanthan also adds a desirable texture that fat usually contributes, making it ideal in low-fat preparations.

Xanthan gum is gluten free and is often used as a substitute in baking and thickening. It also helps baked goods to retain more moisture than they would have otherwise. When mixed into batters or tempura xanthan gum adds good cling, allowing the batter to stick more easily to the food. Also, xanthan gum does not lose its properties when microwaved.

Watermelon soup pickled rind
Where to Buy Xanthan GumTop 
We always recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them). They also have the Texturas brand, if you prefer that.

What is Xanthan Gum?Top 
Xanthan gum is produced through the fermentation of glucose with a bacteria found in cabbage, known as Xanthomonas campesteris. It typically comes as a white powder.

How Do You Add Xanthan to a Liquid?Top 
Blueberry foam in drink and cocktail
It can hydrate and disperse at any temperature, and does so quickly, making it one of the few ingredients you can add slowly and instantly see the result. Xanthan gum has a very neutral flavor so it mixes well with foods without masking their taste.

To add xanthan gum sprinkle it on the liquid and then blend or whisk. it until it is fully combined, I prefer to use an immersion blender in most cases. You can also improve the dispersion of xanthan gum by first mixing it with sugar, then adding it to the liquid. This is similar to making a slurry out of flour and cold water before adding it to gravy to prevent clumping. The sugar will prevent the xanthan gum from hydrating until it has been dispersed enough in the liquid for the sugar percent to go down.

Xanthan gum will pretty much work in liquid of any temperature. However, if the liquid is very sugary then it can have trouble hydrating. Typically, if the sugar is less than 55% to 60% it will work fine.

How Much Xanthan Gum to Use?Top 
The amount of xanthan gum used will depend on the technique you are using it for.

Amount of Xanthan for Thickening
As a thickening agent, the amount of xanthan gum you will use depends on how thick you want the liquid to be. In general, you will use a 0.1% weight ratio for light thickening up to a 1.0% ratio for a very thick sauce. Be warned though, adding too much xanthan gum can result in a texture and mouthfeel resembling mucus.

Amount of Xanthan Used to Make a Foam
To make a xanthan gum foam a ratio between 0.2% and 0.8% is typically used. The more xanthan gum you use the larger the bubbles that can occur and the denser the foam will be.

Amount of Xanthan to Create Bubbles
For bubbles, resembling soap bubbles, a typical ratio is 0.1% to 0.4% xanthan gum and 0.2% to 2.0% Versawhip or egg white powder.

Amount of Xanthan to Use in an Emulsion
When making an emulsion, the more xanthan gum you add, the stronger the emulsion will be. However, it will also thicken the emulsion, which may or may not be desirable. To start binding an emulsion a ratio of around 0.1% can be used. If you want to also thicken the emulsion you can add up to around 0.7% of xanthan gum.
Note: See How to Measure Modernist Ingredients for more information on ratios.
How to Thicken With Xanthan GumTop 
One of the primary uses of xanthan gum is to thicken liquids. This can range from very minor thickening to creating very thick syrups depending on the other ingredients and the amount of xanthan gum used.

Liquids thickened with xanthan gum take on several nice properties. The texture of the liquid takes on a "clingy" feel, similar to reduced liquid or fatty sauces. This helps increase the flavor of the liquid as well as help it stick to and coat food.

Sous vide asparagus with turkey
Another benefit of thickening with xanthan gum is that it greatly increases particle suspension. This means if you have herbs, spices, or other items in the liquid then the addition of xanthan gum will help keep them in suspension instead of settling to the bottom or rising to the top. This makes it ideal to use for holding vinaigrettes together or keeping purees from separating.

When used as a thickener in low dosages, xanthan gum produces a weak gel with high viscosity. This gel will also be thixotropic or shear thinning with a high pour-ability. This means that when the gel is at rest it maintains its shape but when stirred or mixed it begins to flow again as a liquid and then resets once the agitation stops.

Thickening with xanthan gum is very easy, simply blend the xanthan gum into the liquid you want to thicken. The liquid will thicken very quickly.

For thicker sauces that have been sitting you can stir or whisk them briefly to make them flow better. Once they have been plated they will regain their previous viscosity as long as they haven't been heated to too high of a temperature.

Most thickened liquids will keep for a day or two in the refrigerator.

A standard ratio is 0.1% to 0.3% for thin sauces and 0.3% to 1% for thick sauces. The higher the amount of xanthan gum used the thicker the sauce will be. Be careful though because xanthan gum can start to take on a weird mouthfeel at higher percentages.

Xanthan gum helps oil and water mix in salad dressings, for instance, and it allows the product to pour easily from the bottle, but also cling to lettuce leaves in large, round droplets. It suspends herbs and spices evenly in soups, and keeps the tiny air bubbles in whipped cream from popping. It's also a popular replacement for wheat gluten in gluten-free bread.

Xanthan Gum is a common ingredient found in both cosmetics and food products. It’s a thickening agent used to create gels. Essential Wholesale uses xanthan gum derived from the bacterial fermentation of wood pulp polysaccharides, not corn, and is certified non-GMO as per NOP rules of the USDA. It is manufactured using ethanol, not isopropyl alcohol.

he gum gets its name from Xanthomonas campestris, the aforementioned bacterium that is infamous in agriculture for turning broccoli, cauliflower and cabbage into rotten, black goop. Xanthan gum is essential to Xanthomonas' success. The bacteria produce the slimy substance by attaching ring-shaped sugar molecules together in a specific, very stable configuration. The end result is a compound resistant to heat, dryness, ultraviolet rays, and destructive enzymes, which keeps the bacteria safe while they eat our veggies. It also causes plant tissues to wilt, making them easier to infect.

In the 1950s, U.S. Department of Agriculture researchers discovered how to turn this broccoli-devouring threat to our advantage. Today, Xanthomonas does its dirty work in giant fermenting vats, where the companies that make xanthan gum feed the bacteria glucose or other carbohydrates, wait for them to cook up the gum, and then heat the mixture, killing the microscopic "chefs". The gum is purified from the dead bacteria and plant matter, and then added to your salad dressing, ice cream and many other products.

Xanthan Gum (E415) is widely used for its thickening and stabilising effect on emulsions and suspensions. Xanthan gum forms a gel structure in water which is shear thinning and may be used in combination with other rheology modifiers, particularly Guar gum as the two combine to give greatly increased effects.

Xanthan Gum is a thickening agent used in a range of food, cosmetics, pharmaceutical and industrial businesses. 
Most produced Xanthan Gum is sold as an off-white to cream powder, to either an 80 or 200 Mesh with no distinct odour or taste.

In terms of production, the fermentation of sucrose and glucose results in the production of Xanthan Gum. 
The fermentation occurs due to bacteria, with an aeration stage until you get a xanthan polymer. 
It is then precipitated, dried and milled to its final product.

The most common application for Xanthan Gum is as a thickener in the food industry. 
You can find this in applications ranging from salad dressings and sauces to confectionary and Gluten-Free Baking. 
As with most thickeners, bakeries use this to simulate the thickness and mouthfeel of traditional baked goods. 
Some other products such as ice cream, soups, fruit Juices, gravies and syrups also use Xanthan Gum to create a thicker, richer texture to the final product.

Beyond the food and beverage industries, cosmetics use it in moisturisers, shampoos, balms and toothpaste to create a thick, uniform final product. 
Finally, Industrial Drilling businesses have been using Xanthan Gum to thicken drilling mud and increase their work's speed and performance. 
Additionally, you can also find it within paints, grouts, and adhesives.

Xanthan gum is produced by biotechnological processes. The polymer, which is produced by the bacteria Xanthomonas campestris, is classified under the name B-1459 (Jeanes et al., 1961). It can compete with and effectively replace other natural gums. Many other species of Xanthomonas have been reported to produce extracellular polysaccharides (Lilly et al., 1958) and in general extracellular polysaccharides are produced by many species of microorganisms. After their production, they do not form covalent bonds with the microorganism’s cell walls, being secreted instead into the culture media (Wilkenson, 1958). Xanthan gum is produced in the USA, Europe and Japan. The favored production method is fermentation because it does not depend on variable factors such as weather and a product of more consistent quality is obtained, the price of which is less sensitive to political or economic shifts. The gum is recognized as a harmless food additive for, among other purposes, thickening when its usage follows reasonable and practical manufacturing practices (Kovacs and Kang, 1977; Hart, 1988). In the early 1960s, the Kelco Company in San Diego, California began producing xanthan gum under the trade name Kelzan, and its use was approved by the FDA in 1969 (Anon., 1969; Urlacher and Dalbe, 1992).

Whey Protein Concentrate Xanthomonas Campestris Food Hydrocolloid Xanthan Production Meat Batter Origin
Xanthan gum is by far the most widely used gum in the food industry. It is obtained from the fermentation of simple sugars by Xanthomonas campestris. This process was discovered in the 1950s, by scientists from the US Department of Agriculture. In 1960, the industrial production of xanthan gum began. By 1964, it became commercially available, and in 1969 the FDA approved its use as a food additive. Shortly after, it was approved in Europe in 1974.

Xanthan gum has several functions in baked goods:

Thickening agent: due to its ability to form highly viscous solutions even at low concentrations and in a wide temperature range (0-100 oC/32-212 oF).
Stabilizing agent: provides oil-water emulsions and freeze-thaw stability by producing a web that avoids aggregations.
Gelling agent: it can form gels when mixed with locust bean or tara gum.
Dough improver: improves dough properties such as elasticity, and gas retention during proofing and baking.
Texturizer in gluten-free baked goods.
Shelf-life improver
Xanthan gum is not digested by the human body, and so it doesn’t provide any calories. Some health benefits associated with xanthan gum consumption include: reduction in blood sugar and cholesterol levels. It may aid in weight management.

Commercial production
Xanthan gum is produced commercially by the following process:

Fermentation: glucose, sucrose or starch are placed in a batch reactor with Xanthomonas campestris culture and are allowed to ferment. It’s critical to maintain pH at or above 5. Optimum temperature for this step is 28 °C (82.5°F).
Pasteurization: the fermented solution is pasteurized .
Recovering: isopropyl alcohol is added to recover the polysaccharide, and  precipitate it by solvent addition.
Drying: precipitated xanthan gum is air dried, or spray dried to approximately 11% moisture.
Milling: the obtained powder is milled to the desired particle size.
Packing: the powder is packed and sealed for distribution.
Several grades of xanthan gum are commercially available. The most commonly used is the white fine powder.

Xanthan gum is used in several baked goods, such as: cookies, cakes, bread, biscuits and muffins. It improves several quality parameters, mainly storage stability under freezing conditions. These attributes are due, in part, to xanthan’s ease of dissolution in hot and cold water, its compatibility with salts and resistance to enzymes present in food systems.

Xanthan gum is used in several baked goods, such as: cookies, cakes, bread, biscuits and muffins. It improves several quality parameters, mainly storage stability under freezing conditions. These attributes are due, in part, to xanthan’s ease of dissolution in hot and cold water, its compatibility with salts and resistance to enzymes present in food systems.

Bakery system    Level    Effect

Wet batters    0.05%    
Reduction of sedimentation
Gas retention improvement
Shear and freeze-thaw stability
Even coating and good cling

Pancake batter    0.05%    
Spread control improvement
Volume enhancement.
Higher gas retention

Baked goods    0.05%    
Improvement in volume and moistness
Higher crumb strength
Less crumbling
Greater resistance to handling damage

Refrigerated dough    0.05%    
Improved volume and texture
Enhanced moisture retention during refrigeration
Pie or baked goods filling    –    
Texture improvement
Enhanced flavor release
Extended shelf life stability
Freeze-thaw stability

Xanthan Gum vs. Guar Gum
Xanthan gum is a guar gum substitute and vice versa. If you’re comparing guar gum vs. xanthan gum, guar gum is also used as a thickening and stabilizing agent in many common products.

Both are commonly added to flour mixes to add structure to baked goods. If you’re wondering how to use xanthan gum and guar gum, some sources say that guar works better in cold food, such as ice cream, while xanthan is better in baked goods.

Xanthan Gum is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria. It is mainly used to thicken and stabilize emulsions, foams, and suspensions.
Xanthan gum is widely used as a food additive to control the rheological properties of a wide range of food products. In manufacturing, xanthan gum is used as a thickening and stabilizing agent in toothpastes and medicines. It is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes

Xanthan Gum is a gum obtained by microbial fermentation from the xanthomonas campestris organism. it is very stable to viscosity change over varying temperatures, ph, and salt concentrations. it is also very pseudoplastic which results in a decrease in viscosity with increasing shear. it reacts synergistically with guar gum and tara gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. it is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05–0.50%.

In foods, pharmaceuticals, and cosmetics as stabilizer and thickening agent. For rheology control in water-based systems. In oil and gas drilling and completion fluids.

xanthan gum (corn starch gum) serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations. It also stabilizes and thickens formulations. This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris.

Xanthan gum is a polysaccharide produced by a pure-culture aerobic fermentation of a carbohydrate with Xanthomonas campestris. The polysaccharide is then purified by recovery with propan-2-ol, dried, and milled.

Xanthan gum is widely used in oral and topical pharmaceutical formulations, cosmetics, and foods as a suspending and stabilizing agent. 
It is also used as a thickening and emulsifying agent. It is nontoxic, compatible with most other pharmaceutical ingredients, and has good stability and viscosity properties over a wide pH and temperature range. Xanthan gum gels show pseudoplastic behavior, the shear thinning being directly proportional to the shear rate. The viscosity returns to normal immediately on release of shear stress.
Xanthan gum has been used as a suspending agent for conventional, dry and sustained-release suspensions. 
When xanthan gum is mixed with certain inorganic suspending agents, such as magnesium aluminum silicate, or organic gums, synergistic rheological effects occur. 
In general, mixtures of xanthan gum and magnesium aluminum silicate in ratios between 1 : 2 and 1 : 9 produce the optimum properties. 
Similarly, optimum synergistic effects are obtained with xanthan gum : guar gum ratios between 3 : 7 and 1 : 9.
Although primarily used as a suspending agent, xanthan gum has also been used to prepare sustained-release matrix tablets. 
Controlled-release tablets of diltiazem hydrochloride prepared using xanthan gum have been reported to sustain the drug release in a predictable manner, and the drug release profiles of these tablets were not affected by pH and agitation rate. Xanthan gum has also been used to produce directly compressed matrices that display a high degree of swelling due to water uptake, and a small amount of erosion due to polymer relaxation. It has also been used in combination with chitosan, guar gum, galactomannan, and sodium alginate to prepare sustained-release matrix tablets. Xanthan gum has been used as a binder, and in combination with Konjac glucomannan is used as an excipient for controlled colonic drug delivery. Xanthan gum with boswellia (3 : 1) and guar gum (10 : 20) have shown the best release profiles for the colon-specific compression coated systems of 5- fluorouracil for the treatment of colorectal cancer. 
Xanthan gum has also been used with guar gum for the development of a floating drug delivery system.
It has also has derivatized to sodium carboxymethyl xanthan gum and crosslinked with aluminum ions to prepare microparticles, as a carrier for protein delivery. 
Xanthan gum has been incorporated in an ophthalmic liquid dosage form, which interacts with mucin, thereby helping in the prolonged retention of the dosage form in the precorneal area. When added to liquid ophthalmics, xanthan gum delays the release of active substances, increasing the therapeutic activity of the pharmaceutical formulations. 
Xanthan gum alone or with carbopol 974P has been used as a mucoadhesive controlled-release excipient for buccal drug delivery. 
Modified xanthan films have been used as a matrix system for transdermal delivery of atenolol. Xanthan gum has also been used as a gelling agent for topical formulations incorporating solid lipid nanoparticles of vitamin A or microemulsion of ibuprofen. 
A combined polymer system consisting of xanthan gum, carboxy methylcellulose and a polyvinyl pyrolidone backboned polymer has been used for relieving the symptoms of xerostomia. Xanthan gum can also be used as an excipient for spray-drying and freeze-drying processes for better results. It has been successfully used alone or in combination with agar for microbial culture media.
Xanthan gum is also used as a hydrocolloid in the food industry, and in cosmetics it has been used as a thickening agent in shampoo. 
Polyphosphate with xanthum gum in soft drinks is suggested to be effective at reducing erosion of enamel

Xanthan gum is widely used in oral and topical pharmaceutical formulations, cosmetics, and food products, and is generally regarded as nontoxic and nonirritant at the levels employed as a pharmaceutical excipient.
The estimated acceptable daily intake for xanthan gum has been set by the WHO at up to 10 mg/kg body-weight.
No eye or skin irritation has been observed in rabbits and no skin allergy has been observed in guinea pigs following skin exposure. No adverse effects were observed in long term feeding studies with rats (up to 1000 mg/kg/day) and dogs (up to 1000 mg/kg/day). No adverse effects were observed in a three-generation reproduction study with rats (up to 500 mg/kg/day).
LD50 (dog, oral): >20 g/kg
LD50 (rat, oral): >45 g/kg
LD50 (mouse, oral): >1 g/kg
LD50 (mouse, IP): >50 mg/kg
LD50 (mouse, IV): 100–250 mg/kg

Xanthan gum is a stable material. Aqueous solutions are stable over a wide pH range (pH 3–12), although they demonstrate maximum stability at pH 4–10 and temperatures of 10–60°C. Xanthan gum solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced. Xanthan gum provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions. In addition, it ensures excellent freeze–thaw stability. Solutions are also stable in the presence of enzymes, salts, acids, and bases. Vanzan NF-ST is especially designed for use in systems containing high salt concentrations as it dissolves directly in salt solutions, and its viscosity is relatively unaffected by high salt levels as compared with general purpose grades.
The bulk material should be stored in a well-closed container in a cool, dry place.

Xanthan gum is a stable material. 
Aqueous solutions are stable over a wide pH range (pH 3–12), although they demonstrate maximum stability at pH 4–10 and temperatures of 10–60°C. 
Xanthan gum solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced. 
Xanthan gum provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions. 
In addition, it ensures excellent freeze–thaw stability. 
Solutions are also stable in the presence of enzymes, salts, acids, and bases. 
Vanzan NF-ST is especially designed for use in systems containing high salt concentrations as it dissolves directly in salt solutions, and its viscosity is relatively unaffected by high salt levels as compared with general purpose grades.
The bulk material should be stored in a well-closed container in a cool, dry place.

As a food additive, Xanthan gum has been accepted by many countries. This kind of polysaccharide remarkably improves the texture, taste, appearance through controlling the rheology action of the product, improve its commercial value; in beverage, cake and pastry, jelly, canned food, sea food, meat product processing and other industries, it has become important stabilizer, suspending agent, emulsifier, thickening agent, adhesion agent and processing material with high added-value and quality. It can be concretely summarized into following aspects. 

1.Acid-resisting salt-tolerant thickening stabilizer 

Be applicable to various kinds of juice beverage, fruit juice concentrate, food with seasoning (such as soybean sauce, oyster sauce, salad sauce). The stabilization effect of Xanthan gum is obviously batter than other gum. It is with extremely strong heat stability so that ordinary high temperature sterilization has no effect to it. 


As an emulsifier, it is applied in various kinds of protein drink, milk beverage, etc to prevent oil-water stratification and improve protein stability, prevent protein sediment. It is also used as foaming agent and foam stabilizer based on its emulsifying capacity. 

3.Filling agent

As stable high viscosity filler, it can be applied in processing of various kinds of dessert, bread, biscuit, candy, etc. Under the condition that the traditional flavor of the food is not changed, it can make the food with more preferable shape preserving property, longer expiration period and batter taste. It is beneficial to the food diversification and industrialization scale production. In the production process of various kinds of frozen foods, xanthan gum it is with function for preventing water loss, delaying aging and prolonging quality guarantee period. 

4.Emulsion stabilizer

As an emulsion stabilizer, it is applied in frozen foods. In ice cream, sorbet, xanthan gum can adjust the viscosity of mixture and make its composition uniform and stable and its tissue soft and smooth. Since the relation between the viscosity of xanthan gum and temperature has plasticity and shearing property, during the processing, its viscosity is reduced and the resistance is decreased, so that it is in favor of processing; however, during the aging stage, viscosity is recovered so that it is beneficial to improving expansion rate, preventing the generation of large ice particles in ice cream tissue and making the taste of ice cream more fine and smooth. Meanwhile, it also improves the freeze-thaw stabilization of the product. 

5.Application in flour product 

In flour product, xanthan gum is a kind of additive worth being promoted. In the producing process of fine dried noodles, noodles and instant noodles, the added xanthan gum can improve gluten power of dough; the dough sheet extruded is with toughness and is reduced broken rate after drying, meanwhile it also improve taste and make it chewy, fresh and smooth; for frying cooking, it also can save oil and reduce cooking cost.  

6.Other application

Except for the applications above, xanthan gum is also widely used in processing of meat food, fruit and vegetable fresh-keeping cans and other foods. 


Application of Xanthan Gum in Petroleum Industry

A huge market for xanthan gum is petroleum industry. In the performance of Viscosity, thickening, salt resistance and contamination resistance, xanthan gum is far better than other polymer; especially in the well drilling of sea, beach, high halide layer and permafrost layer, xanthan gum has remarkable effect in sludge treatment, completion fluid, and tertiary oil recovery, and has significant function for accelerating drilling speed, preventing the well collapse, protecting oil and gas fields, preventing the blowout, enhancing oil recovery rate substantially, etc. As a kind of ideal additive, this product has very favorable development prospect. 


1.Drilling Industry

Drilling fluid is the working fluid applied in drilling process. During the drilling process, drilling fluid acts important function. People usually refer it to as “blood of drilling”. xanthan gum is one of its main components. Its functions are adding viscosity and shearing force, improving the suspending power of drilling fluid which is essential in using functions of the drilling fluid. 


2.Oil exploitation industry

Since the xanthan gum is with good viscosity, rheological property, water-solubility, and chemical stability and also with strong performance for mechanical degradation resistance, it can be used as displacing agent of oilfield exploitation. Many kinds of polymer can be used as mobility control agent in oil exploitation. Among these kinds of agent, xanthan gum is identified as the agent with most utilization potentiality. Xanthan gum contains many essential conditions required for improving oil recovery rate.


anthan gum, also known as yellow gum, xanthan gum, and xanthan, is a monospora polysaccharide produced by the fermentation of Pseudomonas, from the cabbage black rot, Xanthomonas campestris, with carbohydrate as the main The raw material is subjected to aerobic fermentation bioengineering technology to cut off the 1,6-glycosidic bond, and after opening the branch, an acidic extracellular heteropolysaccharide composed of a linear chain is synthesized by a 1,4-bond.

Xanthan gum is an extracellular microbe produced by fermentation of saccharides by Xanthomonas. Due to its special structure and colloidal properties, it has many functions and can be widely used in various fields of the national economy as an emulsifier, stabilizer, gel thickener, sizing agent, and film forming agent.

Xanthan gum is a light yellow to white flowable powder with a slight odor. Soluble in cold, hot water, neutral solution, freeze-resistant and thawed, insoluble in ethanol. Dispersed in water, emulsified into a stable hydrophilic viscous colloid.

Xanthan gum is currently thickened, suspended, emulsified and stabilized in the world. The most superior bio-adhesive. The amount of pyruvate groups at the molecular side chain end of xanthan gum has a great influence on its performance. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than general polymers and exhibits unique properties under certain conditions. Its conformation in aqueous solution is diverse and does not exhibit different characteristics under conditions.

1. Suspension and emulsification

Xanthan gum has a good suspension effect on insoluble solids and oil droplets. The xanthan gum sol molecule can form a super-bonded ribbon-like spiral interpolymer, which constitutes a weak gel-like network structure, so it can support the morphology of solid particles, droplets and bubbles, showing strong emulsion stabilization and high suspension. ability.

2. Good water solubility

Xanthan gum dissolves quickly in water and has good water solubility. It can also be dissolved especially in cold water, which can save complicated processing and is easy to use. However, due to its strong hydrophilicity, if the water is directly added without stirring, the outer layer absorbs water and expands into a micelle, which prevents moisture from entering the inner layer and affects the action. Therefore, it must be used correctly. The dry powder of xanthan gum or the dry powder auxiliary materials such as salt and sugar are mixed well, and then slowly added to the water being stirred to be used as a solution.

3. Thickening

The xanthan gum solution has a low concentration and high viscosity (1% aqueous solution has a viscosity equivalent to 100 times that of gelatin) and is an efficient thickener.

4. Pseudoplasticity

The aqueous solution of xanthan gum has a high viscosity under static or low shearing action, and exhibits a sharp drop in viscosity under high shear, but the molecular structure does not change. When the shear force is removed, the original viscosity is immediately restored. The relationship between shear and viscosity is completely plastic. The pseudoplasticity of xanthan gum is very prominent, and this pseudoplasticity is extremely effective for stabilizing suspensions and emulsions.

5. Stability to heat

The viscosity of the xanthan gum solution does not change greatly with the change of temperature. The viscosity of the general polysaccharide changes due to heating, but the viscosity of the aqueous solution of xanthan gum does not change between 10 and 80 ° C, even at low concentrations. The aqueous solution still exhibits a stable high viscosity over a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) is heated from 25 ° C to 120 ° C. Its viscosity is only reduced by 3%.

6. Stability to acids and bases

The xanthan gum solution is very stable to acid and alkali. The viscosity is not affected between pH 5-10, and the viscosity is slightly changed when the pH is less than 4 and greater than 11. In the range of PH3-11, the maximum viscosity is less than 10%. Xanthan gum can be dissolved in various acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum solutions are quite stable at normal temperature. The quality of the parts will not change for several months. Xanthan gum is also soluble in sodium hydroxide solution and has thickening properties. The resulting solution is very stable at room temperature. Xanthan gum can be degraded by strong oxidants such as perchloric acid and persulfuric acid, and the degradation accelerates with increasing temperature.

7. Stability of the salt

The xanthan gum solution is miscible with many salt solutions (potassium, sodium, calcium, magnesium, etc.) and the viscosity is not affected. At higher salt concentrations, the solubility is maintained even in saturated salt solutions without precipitation and flocculation, and its viscosity is hardly affected.

8. Stability of enzymatic hydrolysis

The stable double helix structure of xanthan gum makes it highly resistant to oxidation and enzymatic hydrolysis. Many enzymes such as protease, amylase, cellulase and hemicellulase can not degrade xanthan gum.


Stabilizers, thickeners and processing aids for a variety of purposes in the industry, including canned and bottled foods, bakery foods, dairy products, frozen foods, salad dressings, beverages, brews, confectionery, pastries Flower accessories, etc. When making food, it is easy to flow, easy to pour and pour, easy to pipe, and reduce energy consumption.

Recommended application amount

Product  dosage (%)  effect

Fruit juice drink 0.1-0.3 thickening suspension, smooth taste, natural flavor

Ice cream 0.1-0.3 microporous, no ice, shorten aging time, make the product organization delicate

Soy sauce, oyster sauce 0.05-0.1 Good salt tolerance, increased consistency, suitable for making sauce, enhancing wall hanging and adhesion

Frozen Confections 0.1-0.2 Combines water, produces consistency and fineness, prevents dehydration

Baked goods 0.5-1.5 Fruit filling, suitable for all kinds of fillings

Gel 0.5-1.5 Confectionary Gel, Seasoning, Jelly Forming

Soft drink 0.01-0.3 Suspension, foaming agent, no delamination, thickening

Salad seasoning 0.1-0.3 Conducive to molding, prevent water precipitation

Instant noodles 0.2-0.3 Increases toughness, improves chewing, saves fuel, and maintains moisture

Sausage 0.2-0.3 Conducive to molding, improve enema, maintain moisture and oil

Canned meat 0.1-0.2 Convenient for seasoning and freezing of soup

Cheese 0.2-0.5 Accelerates the pores and prevents syneresis

Cake 0.1-0.3 Increases micropores, softness, and extended shelf life

Bread 0.1-0.2 Soft, ideal for brown bread with coarse fiber

Dehydrated food 0.2-0.4 speeds up recovery and maintains color and taste

Medicine, make-up 0.2-1.0 Stabilizer, suspending agent, moisturizer, thickening, adhesion, lubrication

Toothpaste 0.4-0.6 Easy to make toothpaste paste, improve toothpaste brushing performance, good dispersibility, smooth mouthfeel

Canned pets 0.1-0.3 makes the minced meat easy to solidify

Fish and shrimp feed 0.5-2.0 binder, used for fish and shrimp seedling feed, fish medicine

Petroleum Industry 0.2-0.4 has good flow deformation and is the highest quality drilling mud stabilizer

Cut tobacco 0.1-0.3 Prevents tobacco breakage, tobacco flavor emulsification and moisturizing adhesive, suitable for tobacco sheets

Printing and dyeing 0.5-1.5 Vehicle, adhesive, convenient for pigment dispersion, coloring and color enhancement

Ceramic 0.3-1.0 Suitable for suspension stabilizers for ceramic glazes

Pesticides 0.1-0.3 Suitable for pesticide suspensions and various liquids with good stability

Colloidal Explosives 0.5-2.0 Slurry, Colloid, Waterproof Explosives

Water-soluble paint 0.2-0.3 Suitable for water-soluble paints, latex paints, good stability, easy to spray

Other food industry 1.0-2.0 has good toughness and luster, no break, no skin

Xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive. It is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating.

It can be produced from a range of simple sugars using a fermentation process, and derives its name from the strain of bacteria used in this: Xanthomonas campestris.

Product name:Xanthan gum
CAS No:11138-66-2
Grade: Food/Industrial/Medicine grade
EINECS No.: 234-394-2
Form: Powder
MF: (C35H49O29)n

Xanthan Gum Food Grade:
Food Grade 80mesh
Food Grade 200mesh

Xanthan Gum Pharmaceutical / Medicine Grade:
Pharmaceutical Grade 40 mesh
Pharmaceutical Grade 80 mesh
Pharmaceutical Grade 200 mesh

Functions and Applications

1. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.

2. Xanthan gum also helps suspend solid particles, such as spices.    

3. Xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.    

4. Xanthan gum is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages   

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