XANTHAN GUM

Description

Xanthan gum is a natural polysaccharide that is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. It is widely used as a thickening and stabilizing agent in food, cosmetics, pharmaceuticals, and industrial applications. In its final form, xanthan gum is a fine, white to yellowish powder.INCI Name: Xanthan Gum

• CAS Number: 11138-66-2
• Applications: Xanthan gum is used in various industries, including:
  • Food: As a thickener, stabilizer, and emulsifier in sauces, dressings, soups, ice creams, and gluten-free baking.
  • Cosmetics and Personal Care: In creams, lotions, shampoos, toothpaste, and facial masks, acting as a thickener, stabilizer, and emulsifier.
  • Pharmaceuticals: Used in oral and topical formulations as a binder and thickening agent.
  • Industrial: Used in oil drilling, as a stabilizer and thickener for mud, and in the production of paints, coatings, and adhesives.
• Appearance: A white to off-white powder, with a slight, characteristic odor.
• Usage Rate: In formulations, xanthan gum is typically used at concentrations ranging from 0.1% to 1% for food and cosmetic products. Higher concentrations (up to 2% or more) can be used in certain applications such as industrial or pharmaceutical formulations.
• Origin: Xanthan gum is produced through fermentation of sugars, generally from corn, wheat, or soy, using the bacterium Xanthomonas campestris. The fermentation process results in the formation of the gum, which is then dried and powdered for commercial use.

Xanthan gum is highly valued for its ability to create viscosity and stabilize emulsions without the need for heat, making it versatile across various product formulations.