Xanthan Gum is a high-performance natural polysaccharide used as a thickener, stabilizer, and suspending agent across food, pharmaceutical, cosmetic, and industrial applications. It offers exceptional stability over a wide range of pH and temperatures, making it one of the most versatile hydrocolloids available. All Chem supplies premium food-grade Xanthan Gum sourced from globally trusted producers to ensure consistent quality and performance.
Xanthan Gum is produced by the fermentation of glucose or sucrose using the bacterium Xanthomonas campestris. It appears as an off-white to light-yellow powder that dissolves easily in both hot and cold water to form a stable, viscous solution. Xanthan gum because of its unique rheological properties, is used in various formulations as a thickening, suspending, stabilizing, and emulsifying agent.
Xanthan Gum is a high-performance natural polysaccharide used as a thickener, stabilizer, and suspending agent across food, pharmaceutical, cosmetic, and industrial applications. It offers exceptional stability over a wide range of pH and temperatures, making it one of the most versatile hydrocolloids available. All Chem supplies premium food-grade Xanthan Gum sourced from globally trusted producers to ensure consistent quality and performance.
Applications
Food & Beverage Industry
- Thickening and stabilizing agent in sauces, dressings, and condiments
- Prevents sedimentation in juices and fruit-based beverages
- Provides smooth texture in ice cream, desserts, and dairy products
- Enhances dough elasticity in gluten-free bakery items
Pharmaceutical & Cosmetic Industry
- Gelling and suspending agent in syrups and creams
- Enhances stability in gel and lotion formulations
- Improves viscosity in creams and topical products
Other Industries
- Rheology modifier in detergents, paints, and lubricants
- Stabilizer in drilling fluids for oil and gas applications
Scientific Name: Xanthan Gum
Chemical Formula: (C₃₅H₄₉O₂₉)n
CAS Number: 11138-66-2
Origin: Fermentation of glucose or sucrose by Xanthomonas campestris
Appearance: Off-white to light-yellow powder
Moisture: ≤13%
pH (1% solution): 6.0–8.0
Solubility: Fully soluble in hot and cold water
Viscosity (1% solution): 1200–1600 cP
Excellent thermal and pH stability
High-efficiency natural thickener
Stable across wide temperature and pH ranges
Prevents separation and sedimentation
Compatible with other hydrocolloids
Odorless, tasteless, and safe for food and pharma use
Certified under E415 and FCC standards
Categories: Food Industry
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