Xanthan Gum
Thickeners
Emulsifiers
11138-66-2
E415
C₃₅H₄₉O₂₉
$3.02 ~ $4.53
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Xanthan Gum?
Xanthan Gum is a bacterial polysaccharide widely utilized as a high-efficiency food additive to thicken, stabilize, and emulsify liquids, effectively controlling texture and preventing ingredient separation.
How is Xanthan Gum made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | Inoculate a sterile carbohydrate medium (e.g., from corn or soy) with the bacterium Xanthomonas campestris in a large, aerated bioreactor. | Sterility is critical to prevent contamination by other microbes. The pH (typically 6.0-7.0), temperature (around 28-30°C), and oxygen supply must be precisely controlled for optimal bacterial growth and polysaccharide production. |
| 2 | Pasteurization | Heat the highly viscous fermentation broth to a specified high temperature. | This step completely deactivates the bacteria, stopping the fermentation process and ensuring the product is safe and stable. The heating profile (time and temperature) must be carefully managed to avoid degrading the polymer. |
| 3 | Precipitation & Recovery | Add an alcohol (typically isopropyl alcohol or ethanol) to the pasteurized broth to precipitate the xanthan gum polymer. | The correct type, purity, and ratio of alcohol are crucial for efficient recovery of the gum. The xanthan gum precipitates out as solid, fibrous strands from the liquid solution. |
| 4 | Dewatering & Drying | Separate the precipitated solid gum fibers from the alcohol-water mixture and dry them thoroughly. | The fibers are pressed or centrifuged to remove excess liquid, then dried in hot air dryers. The final moisture content (typically <15%) is a key quality specification. Drying temperature must be controlled to prevent thermal degradation. |
| 5 | Milling & Sieving | Grind the dried, coarse gum into a fine powder and pass it through sieves. | Milling achieves the final powder form. The sieve mesh size is a critical control point that determines the final particle size distribution (e.g., 80 mesh, 200 mesh), which affects the gum's hydration rate and dispersibility. |
| 6 | Quality Control & Packaging | Test the final powder for quality and package it in sealed, moisture-proof containers. | The product is rigorously tested against specifications for viscosity, pH, purity, particle size, and microbiological limits. Proper packaging is essential to protect the hygroscopic powder from moisture and contamination. |
Technical Specifications
| CAS Number | 11138-66-2 |
| Chemical Formula | C₃₅H₄₉O₂₉ |
| Solubility | Soluble in hot & cold water; insoluble in ethanol |
| Storage Conditions | Cool, dry, sealed; avoid moisture & sunlight |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food: dressings
sauces
ice‑cream
bakery
cosmetics
oilfield drilling fluids
Mechanism of action:
| Parameter | Xanthan Gum |
|---|---|
| Functional Category | Thickener; Stabilizer; Emulsifier; Suspending Agent. |
| Key Ingredients | High-molecular-weight polysaccharide produced by fermentation of *Xanthomonas campestris*. |
| Mechanism of Action | In solution, the rigid, helical polymer chains form an entangled, three-dimensional network that entraps water molecules, creating a weak gel-like structure. This results in high viscosity at low shear rates and shear-thinning (pseudoplastic) behavior, providing stability and texture without excessive gumminess. Stable across a wide range of pH, temperature, and salt concentrations. |
| Application Effect in Product | Provides uniform suspension of particulates (spices, pulp); prevents oil-water separation (syneresis) in dressings and sauces; improves cling on vertical surfaces; enhances mouthfeel and body in beverages and dairy products; controls ice crystal formation in frozen goods; stabilizes foams and emulsions. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Xanthan Gum | Hydrocolloid Thickener (Microbial Fermentation) | High viscosity at low concentrations; stable across wide pH and temperature ranges; shear-thinning. | Excellent stability in acidic liquids; effective in small amounts; produces clear solutions. | Can create a slimy texture if overused; higher cost than starches. | Salad dressings, sauces, gluten-free baking, ice cream stabilization. | For powerful thickening and stabilization that works reliably in hot, cold, or acidic recipes. |
| Guar Gum | Hydrocolloid Thickener (Plant Seed Extract) | High thickening power, soluble in cold water, builds viscosity quickly. | More cost-effective than xanthan gum; excellent thickening in neutral pH, cold applications. | Less stable in high-acid or high-heat applications; can have a slight beany flavor. | Dairy products, smoothies, ice cream, baked goods. | A cost-effective thickener, especially for cold applications like smoothies or ice cream where acidity is low. |
| Cornstarch | Starch Thickener | Thickens upon heating; creates an opaque, smooth texture; widely available. | Very low cost and easy to find; provides a familiar texture. | Requires heat to activate; can break down with acid or prolonged cooking; not freeze-thaw stable. | Gravies, puddings, pie fillings, soups that are cooked. | An inexpensive, common thickener for cooked dishes where clarity is not important. |
| Agar-Agar | Hydrocolloid Gelling Agent (Seaweed Extract) | Forms a firm, brittle gel; requires boiling to dissolve and sets upon cooling. | Strongest gelling power; excellent vegan substitute for gelatin; thermo-reversible. | Primarily a gelling agent, not a pure thickener; gel texture is firm, not creamy. | Vegan jellies, panna cotta, firm custards, aspics. | When you need to create a firm, sliceable, heat-stable gel, particularly in vegan cooking. |
| Psyllium Husk Powder | Fiber-based Binder/Thickener | High water absorption; adds significant dietary fiber; mimics gluten structure. | Adds structure and moisture to gluten-free baked goods; high in soluble fiber. | Can impart a noticeable earthy flavor and darker color; can become gummy. | Gluten-free and keto breads, pizza dough, fiber supplement. | To add structure, elasticity, and fiber to baked goods, especially gluten-free breads. |
| Locust Bean Gum | Hydrocolloid Thickener (Plant Seed Extract) | Creates a smooth, creamy texture; requires heat to hydrate; works synergistically with other gums. | Excellent at preventing ice crystal formation; provides a rich mouthfeel. | Does not dissolve well in cold water; weaker thickener when used alone. | Ice cream, cream cheese, dairy desserts, fruit fillings. | For achieving a superior creamy texture and controlling ice crystals in frozen desserts. |
Technical Documents
Available Documentation
Spec Sheet, COA, MSDS available
Safety Data Sheet (SDS)
MSDS available (supplier)
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications