Description
What Is Xanthan Gum?
- Source: Produced by fermentation of glucose or sucrose by Xanthomonas campestris
- Chemical identity: High molecular weight polysaccharide composed of glucose, mannose, and glucuronic acid.
- Appearance: Off-white powder; highly soluble in hot or cold water.
- Viscosity: Forms highly viscous solutions at low concentrations (0.1–0.5%).
Key Benefits
- High viscosity at low dosage: Efficient thickening even at 0.1–0.5% inclusion.
- Shear-thinning behavior: Viscosity decreases under shear, ideal for pourable and pumpable systems.
- pH and temperature stability: Maintains functionality across wide pH and temperature ranges.
- Suspension aid: Prevents sedimentation of insoluble particles.
- Synergistic gelling: Forms elastic gels with locust bean gum or konjac.
Functional Roles
| Function | Description |
| Thickener | Increases viscosity in aqueous systems |
| Stabilizer | Prevents phase separation in emulsions and suspensions |
| Emulsifier aid | Supports emulsion stability in food and cosmetics |
| Fiber source | Adds soluble dietary fiber in nutrition products |
| Binder | Improves cohesion in tablets, bakery, and meat analogs |
Applications by Industry
- Food:
- Salad dressings, sauces, dairy, bakery, beverages: Controls texture, prevents syneresis, and improves mouthfeel
- Pharmaceuticals:
- Oral suspensions, topical gels, tablets: Used for viscosity control and stabilization
- Cosmetics:
- Lotions, creams, shampoos, serums: Provides smooth texture, stability, and suspension
- Industrial:
- Oil drilling fluids, paints, adhesives, agrochemicals: Acts as rheology modifier and stabilizer
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