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Appearance: It is typically a light yellow to light brown powder, odorless and tasteless.
CAS Number: 11138-66-2
EINECS: 234-394-2
Xanthan gum is readily soluble in both cold and hot water, forming high-viscosity solutions at low concentrations. It is insoluble in organic solvents such as ethanol, ether, and acetone.
It exhibits high viscosity and stability. The viscosity remains relatively constant over a wide temperature range (-18°C to 91°C) and pH range (3 - 11). Under low shear stress, it shows high viscosity; when subjected to high shear stress, the viscosity decreases, but it can quickly recover once the shear stress is removed, presenting typical pseudoplastic fluid behavior.
It is resistant to heat, acid, and alkali to a certain extent. During high-temperature treatments or in different pH environments, its performance remains relatively stable. Moreover, it has good resistance to enzymatic degradation, and common microbial enzymes find it difficult to break it down.
Xanthan gum is mainly produced by fermentation. First, a suitable strain of Xanthomonas campestris is selected and inoculated into a fermentation medium containing appropriate carbon sources (such as sucrose, hydrolyzed corn starch, etc.), nitrogen sources (such as peptone, yeast extract, etc.), and other essential nutrients. The fermentation is carried out under suitable temperature, pH, and dissolved oxygen conditions. During fermentation, the bacterium synthesizes and secretes xanthan gum extracellularly. After fermentation, a series of separation, purification, and drying processes are performed to obtain the xanthan gum product.
Thickener: Xanthan gum is primarily used as a thickener in the food industry. In products like fruit juices, jams, and salad dressings, it increases the viscosity, improves the texture and taste, and prevents phase separation and sedimentation, resulting in a uniform and smooth mouthfeel.
Stabilizer: In dairy products such as ice cream and yogurt, it prevents the separation of the oil and water phases, extending the shelf life and improving product stability. In starch-containing foods, it helps prevent starch retrogradation, maintaining food softness.
Emulsifier: In some cases, xanthan gum has emulsifying properties, facilitating the formation of stable emulsions, such as in certain flavored milks and margarines.
Thickener and Stabilizer: In pharmaceutical formulations, xanthan gum can increase the viscosity of drugs, improving their fluidity. For suspensions of poorly soluble drugs, it prevents particle sedimentation, ensuring accurate dosing.
Sustained-Release Material: Xanthan gum can be used to prepare microspheres or gels for loading drugs, enabling the slow release of drugs, enhancing therapeutic effects, and reducing the frequency of administration.
Thickener and Stabilizer: It is widely used in various cosmetics, including lotions, creams, shampoos, and body washes, to increase viscosity and stability, maintain product appearance and texture, and improve the application feel and spreadability.
