IUPAC Name
Xanthan Gum
Cas Number
11138-66-2
HS Code
3913.90.90
Formula
(C35H49O29)n
Appearance
Off white powder
Common Names
Xanthan
Packaging
25kg/bag
Xanthan gum is a microbial polysaccharide providing exceptional thickening (500-2000 cPs at 0.5%), suspension, and stabilization across pH 2-11 and temperatures -10°C to 120°C as primary thickener/stabilizer at ultra-low dosage (0.1-1%). In the food industry, it functions mainly as a viscosity modifier, suspension agent, and stabilizer to create smooth texture in sauces, prevent sedimentation in beverages, and improve freeze-thaw stability in frozen foods.
Sauces and dressings: Provides pseudoplastic shear-thinning flow for smooth mouthfeel and pumpability, stabilizes emulsions preventing oil separation, maintains viscosity through high-shear processing.
Beverages: Suspends pulp, fibers, and cloudifiers preventing sedimentation in juices, smoothies, and RTD drinks at 0.1-0.3%, heat-stable through pasteurization.
Bakery products: Improves dough hydration and gas retention in gluten-free breads, extends crumb softness preventing staling, synergizes with guar/locust bean gum.
Dairy products: Stabilizes ice cream preventing ice crystal growth and whey separation in yogurts, provides freeze-thaw stability through 5+ cycles.
Frozen foods: Prevents syneresis and texture breakdown in sauces, fillings, and ready meals during freeze-thaw cycling, maintains hot-hold viscosity.
Gluten-free products: Replaces gluten functionality creating structure and moisture retention in breads, cakes, and pasta analogs.
In cosmetics, suspends particles and stabilizes emulsions in lotions and toothpaste; in oil drilling, controls rheology and suspends cuttings; in pharmaceuticals, controlled-release matrices; in cleaners, provides vertical cling and suspension.
