Xanthan Gum

What Is Xanthan Gum?

Xanthan gum is a versatile, naturally derived polysaccharide produced through the aerobic fermentation of simple carbohydrates (such as glucose, sucrose, or corn starch) by the bacterium Xanthomonas campestris. Its active chemical composition consists of a high-molecular-weight acidic heteropolysaccharide, with a repeating pentasaccharide unit made up of two D-glucose, two D-mannose, and one D-glucuronic acid molecule. This unique molecular structure forms a rigid rod-like double helix, granting it exceptional stability and functionality across a wide range of temperatures, pH levels, and saline environments.

Product Applications

Superior Thickening

It rapidly increases liquid viscosity at extremely low concentrations (often less than 1%) without altering the flavor or color of the product.

Pseudoplasticity (Shear-Thinning)

Its viscosity decreases under shear forces (like shaking or chewing) and instantly recovers at rest, providing an ideal mouthfeel and flowability in salad dressings and sauces.

Emulsification & Stabilization

It prevents the separation of oil and water phases and effectively suspends solid particles, extending the shelf life of emulsions and beverages.

Gluten Mimicry

In gluten-free baking, it acts as a crucial binder and dough improver, providing the elasticity, gas retention, and moist crumb structure typically achieved by wheat gluten.

Freeze-Thaw Stability

It prevents ice crystal formation and maintains texture in frozen foods and cosmetics.

These statements are not evaluated by the U.S. FDA. This raw material cannot diagnose, treat, cure or prevent disease. All descriptions are natural extract traits, not medical claims for finished products.