Xanthan Gum

Xanthan Gum is a Hydrocolloid with extraordinary properties. Even at low concentrations it's solutions provide high degree of viscosity. It is a high molecular weight polysaccharide, produced through the fermentation of carbohydrates such as corn syrup, hydrolysed starch etc. using a microbe called xanthomonas campestris. 

Availability 

Xanthan Gum is available with us in 200 mesh or 80 mesh size. We can supply most of the popular Chinese brands available commonly in 25 kg kraft paper bags, cartons or Drums. 

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General Information

Uses 

• Xanthan gum is primarily used as a thickener, but is also the most efficient stabilizer for suspensions, emulsions, foams and solid particles in water-based formulations. It has the unique rheological and synergetic properties of its aqueous solutions.
• It is used as a stabilizer, emulsifier, thickener, suspending agent and bodying agent in food applications such as salad dressings, sauces, instant products, pastes, desserts, bakery, dairy products and fruit juices as well as in the formation of various low-calorie foods.
• Cosmetic applications of xanthan gum include the use in tooth pastes, lotions, shampoos, cosmetic gels etc.
• Typical industrial applications of xanthan gum are the use in cleaners, paints, ceramic glazes, inks and oil drilling fluids.
• In baked goods, xanthan gum can increase cellular bubble content, improve water retention, enhance the taste and make flavor fullness.
• It is also used as a gelling agent for humic acid 

Properties 

• Soluble in cold as well as hot water due to the presence of anionic side chains.
• Viscosity is stable at low pH and high temperatures for a long period of time.
• Solutions of xanthan gum are not generally affected by changes in pH or temperature
• Dissolves in most acids or bases.
• Exhibits good freeze-thaw stability due to its water binding capacity.
• Tolerates most salts
• Favorable sheer thinning properties.
• It is compatible with other hydrocolloids and is reported to show excellent synergy with guar gum, locust bean gum or carragenaan
• It is resistant to enzymatic degradation.

Specifications 

CAS Number                          :           11138-66-2

Appearance                             :           Cream colored free-flowing powder

Chemical Formula                   :           (C₃₅H₄₉O₂₉)_n

Solubility                                 :           Soluble in water. Insoluble in alcohol.

Chemistry 

Xanthan gum is a hetero-polysaccharide of high molecular weight. Its main chain is constituted of glucose units. The side chain is a trisaccharide, consisting of alpha-D-mannose, which contains an acetyl group, beta-D-glucuronic acid, and a terminal beta-D-mannose unit linked with a pyruvate group. These side chains represent about 60 percent of the molecule and give xanthan gum many of its unique properties. 

Processing

Xanthan gum is formed by Xanthomonas campestris during the process of fermentation. When the bacteria are introduced to a nutritive solution containing carbohydrates (from corn, wheat, dairy, or soy), fermentation begins and the polysaccharide xanthan gum is produced as a byproduct. The xanthan gum is then precipitated from the solution using isopropyl alcohol, dried, and milled into a powder so that it can be added to food and other products.