Xanthan Gum
High-Efficiency Thickening: Acts as a powerful thickening agent to significantly enhance the viscosity and modify the texture of various liquid-based products.
Superior Stabilization: Effectively stabilizes emulsions and foams, prevents phase separation, and ensures long-term consistency and uniformity in final formulations.
Broad-Spectrum Application: Renowned for its versatility, it is extensively utilized in food, cosmetics, pharmaceutical, and industrial products for its consistent and dependable performance.
Eco-Friendly & Safe Profile: Produced through the natural fermentation of plant-based sugars, it is biodegradable and recognized as a safe ingredient for food, personal care, and other sensitive applications.
Xanthan gum is a high molecular weight polysaccharide synthesized through the microbial fermentation of sugars—including glucose, mannose, and glucuronic acid—using specific bacterial strains. It functions primarily as a effective thickening, suspending, and stabilizing agent in a variety of fluid systems such as emulsions, foams, and suspensions.
Product Name: | Xanthan gum |
Synonyms: | GUM XANTHAN;GLUCOMANNAN MAYO;GALACTOMANNANE;XANTHANGUM,FCC;XANTHANGUM,NF;XANTHATEGUM;Xanthan Gummi;XANTHAN NF, USP |
CAS: | 11138-66-2 |
MF: | C8H14Cl2N2O2 |
MW: | 241.11496 |
EINECS: | 234-394-2 |
Product Categories: | API;thickener;Oil drilling Chemicals;Food additives;Mud Drilling Chemicals;Food & Feed ADDITIVES;11138-66-2;REALET |
Mol File: | 11138-66-2.mol |
Xanthan gum Chemical Properties
Melting point | 64.43 °C |
storage temp. | Hygroscopic, -20°C Freezer, Under inert atmosphere |
solubility | Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. |
form | Solid |
color | Off-White to Pale Yellow |
Odor | sl. organic odor, tasteless |
biological source | Xanthomonas campestris |
Merck | 14,10057 |
Stability: | Stable. Combustible. Incompatible with strong oxidizing agents. |
InChI | InChI=1S/C8H12N2O2.2ClH/c9-6-1-2-8(7(10)5-6)12-4-3-11;;/h1-2,5,11H,3-4,9-10H2;2*1H |
InChIKey | VXYWXJXCQSDNHX-UHFFFAOYSA-N |
SMILES | C(O)COC1=CC=C(N)C=C1N.[H]Cl.[H]Cl |
LogP | 3.926 (est) |
CAS DataBase Reference | 11138-66-2(CAS DataBase Reference) |
EPA Substance Registry System | Xanthan gum (11138-66-2) |
Xanthan gum is widely used as a multifunctional food additive to modify the rheological properties and control the consistency of diverse food formulations. In industrial manufacturing, it acts as an effective thickener and stabilizer in products including toothpaste and pharmaceutical preparations. Within healthcare, it is incorporated into medicinal formulations designed to aid in managing blood glucose and total cholesterol levels in diabetic patients, and it also functions as a bulk-forming laxative. Furthermore, xanthan gum finds application as a saliva substitute to alleviate symptoms of dry mouth associated with conditions such as Sjogren's syndrome.
