Xanthan gum is a polysaccharide derived from the bacterial coating of Xanthomonas campestris and is used as a food additive and rheology modifier, often as a food thickener (e.g., in salad dressings) and stabilizer (e.g., in cosmetics) to prevent separation of ingredients). It is produced by fermentation of glucose, sucrose or lactose by Xanthomonas campestris bacteria. After the fermentation period, the polysaccharide is precipitated from the growth medium with isopropyl alcohol, dried, and ground into a fine powder. Afterwards, it is added to the liquid medium to form gum.
| Item |
Standard |
Result |
| Appearance |
Off-white or Light Yellow92791
Free Flowing Powder or granular |
Conform |
| Thru 80mesh, % |
≥95.0 |
98.1 |
Viscosity
1% XG in 1% KCl solution, mPa.s |
1200-1800 |
1490 |
| Shear Ratio |
≥6.5 |
7.8 |
| PH(1% XG solution) |
6.0-8.0 |
7.3 |
| Loss on drying,% |
≤13.0 |
7.8 |
| Ash, % |
≤13.0 |
<13.0 |
| Pyruvic Acid, % |
≥1.5 |
>1.5 |
| Total Nitrogen, % |
≤1.5 |
<1.5 |
| Pb, mg/kg |
≤2.0 |
<2.0 |
| Total Plate Count, CFU/g |
≤5000 |
100 |
| Yeasts & moulds, CFU/g |
≤500 |
<500 |
| Coliforms, MPN/g |
≤3 |
<3 |
| Salmonella |
0/25g |
0/25g |
| Conclusion |
Conform to the standard of GB1886.41-2015 |
| Transportation & Warehouse |
1. Pre-sale service
1) Quality first above all, good price
2) Good service experience with meticulous and patient explanation by professional personnel
3) Free samples can be provided for testing
2. In-sale service
1) Product and packaging pictures will be sent to customers before shipment
2) Delivery on time
3) Exclusive follow-up assistant for logistics information, control logistics information at any time and any place
3. After-sales service
1) Professional technical support to solve the problems encoutered by customers in using the products.
2) Meticulous and patient good service experience
3) Timely response to customer needs
One of the most remarkable properties of xanthan gum is its ability to produce a large increase in liquid viscosity by the addition of a very small amount of chewing gum (about 1%). It is used at a concentration of 0.5% in most foods and can be used at lower concentrations.
1. In food products
1) Xanthan gum is most commonly found in salad dressings and sauces. Although it is not an emulsifier, it helps prevent oil separation by stabilizing emulsions.
2)Xanthan gum also helps to suspend solid particles, such as spices.
3)Xanthan gum is also used in frozen foods and beverages, helping to create a pleasing texture in many ice creams, as well as guar gum and acacia bean gum.
4) Toothpaste often contains xanthan gum, where it is used as a binder to keep the product uniform.
5) Xanthan gum is used to give a dough or batter the "stickiness" achieved with gluten, since the gluten found in wheat must be omitted.
6) Xanthan gum also helps thicken commercial egg substitutes made from egg whites to replace the fat and emulsifiers in the yolk.
7) It is also a preferred method of thickening liquids for people with swallowing disorders because it does not alter the color or taste of food or beverages at typical use levels.
2. In the petroleum industry
1)Xanthan gum is used in large quantities, usually to thicken drilling muds.
These fluids are used to transport solids cut by the drill bit back to the surface. Xanthan gum provides good "low end" rheology. When circulation stops, the solids remain suspended in the drilling fluid. The widespread use of horizontal drilling and the need for good control of drilling solids has led to its expanded use.
2) It is also added to concrete poured underwater to increase its viscosity and prevent washout.
3. In cosmetics
1) Xanthan gum is used in the preparation of hydrogels, usually bonded to bentonite clay.
2) It is also used in oil-in-water emulsions to help stabilize oil droplets to prevent agglomeration.
3) It has some skin moisturizing properties.
4) Xanthan gum is a common ingredient in fake blood formulations and gunge / slime.
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