Food Grade Thickener Xanthan Gum Powder CAS 11138-66-2

CAS:11138-66-2

MF:C8H14Cl2N2O2

MW: 241.11496

EINECS:234-394-2

Specification​: 99% min Xanthan Gum Powder

Sample:Xanthan Gum Powder

Packaging:1kg/bag, 25kg/drum

Brand: Ausreson

Appearance:Pale Yellow Powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Xanthan Gum Powder Usage and Synthesis.

1. In the oil industry drilling, 0.5% xanthan gum aqueous solution can maintain the viscosity of water-based drilling fluid and control its rheological properties, so that the viscosity of the high-speed rotation of the drill bit part of the very small, greatly saving the power consumption, while in the relatively static parts of the drilling hole but to maintain a high viscosity, play a role in preventing the well wall from collapsing, to facilitate the discharge of cutting debris out of the well and so on.

2. In the food industry, it is better than gelatin, CMC, alginate gum and pectin and other current food additives, add 0.2% to 1% in fruit juice, so that the juice has good adhesion, good taste, control of infiltration and flow; as an additive to the bread, it can make the bread stability, smooth texture, save time, reduce costs; in the bread stuffing, food sandwich stuffing and icing in the use of 0.25%, can increase the Taste and flavour, smooth product organization, extend shelf life, improve product stability to heating and freezing; in dairy products, ice cream, add 0.1% to 0.25%, can play an excellent stabilising role; in canned food to provide good viscosity control, can replace part of the starch, a xanthan gum can be replaced by 3 to 5 parts of starch.

Meanwhile, xanthan gum is also widely used in confectionery, spices, frozen food and liquid food.

Uses and functions of Xanthan Gum.

As emulsifying stabiliser and thickener, it can be used in noodles, pastry, biscuits, shortening, instant coffee, fish products, ice-cream, popsicle, ice-cream, the maximum use amount is 10g/kg; the maximum use amount in bread, jelly, dairy products, meat products, jams, fancy sauces is 2.0g/kg; in beverages, the maximum use amount is 1.0g/kg.

Stabiliser; Thickener; Emulsifier (dairy products, salads and other water-based foods); Suspending agent; Foam enhancer. When prepared with guar gum at 2:1 can obtain very strong gel.

Used to enhance and improve the stability, consistency and density of sauces, sauces, pudding cans, frozen foamed milk, etc.

Widely used in food processing, oil drilling, pesticides, seeds, coating, feed, daily chemicals, textile printing and dyeing, paper, tobacco, foundry, fire and many other industries.

Used as food additives, also used in oilfield drilling.

Properties and Characteristics of Xanthan Gum

1. Suspension and Emulsification Properties

Xanthan gum exhibits excellent suspension properties for insoluble solids and oil droplets. Its sol molecules form ultra-bonded ribbon-like helical copolymers, creating a fragile gel-like network structure. This enables it to support the morphology of solid particles, liquid droplets, and gas bubbles, demonstrating strong emulsion stabilization and high suspension capacity.

2. Excellent Water Solubility

Xanthan gum dissolves rapidly in water with outstanding solubility. It dissolves readily even in cold water, eliminating complex processing steps for convenient use. However, due to its strong hydrophilicity, inadequate stirring after direct addition to water causes outer layers to absorb water and swell into gel clusters. This prevents water penetration into inner layers, impairing functionality. Therefore, proper usage must be ensured. Xanthan gum powder should be thoroughly mixed with dry additives like salt or sugar before slowly adding to stirring water to form a solution for use.

3. Thickening Properties

Xanthan gum solutions exhibit high viscosity at low concentrations (a 1% aqueous solution has viscosity 100 times that of gelatin), making it a highly efficient thickening agent.

4. Pseudoplasticity

Xanthan gum solution exhibits high viscosity under static or low shear conditions. Under high shear, its viscosity decreases sharply while its molecular structure remains unchanged. Upon removal of shear force, viscosity immediately returns to its original state. The relationship between shear force and viscosity is entirely plastic. Xanthan gum's pseudoplasticity is exceptionally pronounced, making it highly effective for stabilizing suspensions and emulsions.

5. Thermal Stability

The viscosity of xanthan gum solutions remains remarkably stable across temperature variations. While most polysaccharides exhibit viscosity changes upon heating, xanthan gum solutions maintain near-constant viscosity between 10–80°C. Even low-concentration solutions demonstrate stable high viscosity over an extensive temperature range. When a 1% xanthan gum solution (containing 1% potassium chloride) is heated from 25°C to 120°C, its viscosity decreases by only 3%.

6. Acid and Base Stability

Xanthan gum solutions are highly stable toward acids and bases. Viscosity remains unaffected between pH 5 and 10, with only slight changes occurring below pH 4 or above pH 11. Within the pH range of 3-11, the difference between maximum and minimum viscosity remains under 10%. Xanthan gum dissolves in various acidic solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid, and 25% phosphoric acid. These acidic xanthan gum solutions remain remarkably stable at room temperature, retaining their properties for months without degradation. Xanthan gum also dissolves in sodium hydroxide solutions while retaining its thickening properties. The resulting solution remains highly stable at room temperature. Xanthan gum can be degraded by strong oxidizing agents like perchloric acid and persulfuric acid, with degradation accelerating at elevated temperatures.

7. Salt Stability

Xanthan gum solutions are miscible with many salt solutions (potassium, sodium, calcium, magnesium salts, etc.) without affecting viscosity. Even at high salt concentrations or in saturated salt solutions, it remains soluble without precipitation or flocculation, with minimal viscosity change.

8. Stability Against Enzymatic Degradation

Xanthan gum's stable double-helix structure confers exceptional antioxidant and anti-enzymatic properties. Numerous enzymes—including proteases, amylases, cellulases, and hemicellulases—fail to degrade it.

Store Up of Xanthan Gum.

Xanthan gum can be widely used in more than 20 industries, such as petroleum extraction, chemical industry, food, medicine, agriculture, dyestuffs, ceramics, paper, textile, cosmetics, construction and explosives manufacturing in about 100 kinds of products.

In order to facilitate preservation and transport, it is generally made into dry products.

It is dried with different treatments: vacuum drying, drum drying, spray drying, fluidised bed drying and airflow drying. As it is a heat-sensitive substance, it cannot withstand prolonged high-temperature treatment, so the use of spray drying will make it less soluble.

Drum drying although the thermal efficiency is higher, but the mechanical structure is more complex, for large-scale industrial production is still difficult to achieve.

Fluidised bed drying with inert ball, because of both enhanced heat and mass transfer and grinding and crushing functions, the material retention time is also shorter, so suitable for heat-sensitive viscous materials such as xanthan gum drying!

Product Method of Bulk Xanthan Gum Powder.

It is made from fermentation medium containing sugars (such as glucose, sucrose, starch, hydrolysed starch, etc.), in the presence of suitable nitrogen source, dipotassium hydrogen phosphate and appropriate amount of trace elements, by the action of Xanthomonas campestris strains of wild oleaginous plants, fermentation, and then after post-extraction, drying, crushing and other processes.

The medium containing 1%~5% glucose and inorganic salt was adjusted to pH 6.0~7.0, and the inoculum of Xanthomonas campestris was added and cultured for 50~100h to obtain a high viscosity liquid of 4~12 Pa?s. The inoculum was then sterilised with isopropyl alcohol.

After sterilisation, add isopropyl alcohol or ethanol to make it precipitate, and then dry and crush it after refining with isopropyl alcohol or ethanol.

FAQ.

Q: How can xanthan gum be used to prevent clumping?

A: Clumping is a common issue with xanthan gum. We recommend the following methods:

High-shear dispersion: Slowly sprinkle xanthan gum powder into water or other liquid ingredients while stirring at high speed.

Pre-mix with dry powders: Thoroughly blend xanthan gum with other dry ingredients like sugar or salt before adding liquid, using particle friction to disperse it.

Oil dispersion method: Moisten xanthan gum powder with oil first, then add water and stir.

Q: What is the typical usage range for xanthan gum?

A: Usage varies by application but is generally very low:

Sauces and dressings: 0.1% - 0.5%

Beverages: 0.05% - 0.2%

Baked goods (gluten-free): 0.5% - 1.0%

Ice cream: 0.1% - 0.3%

We recommend starting experiments with low doses.

Q: Is xanthan gum natural? Is it an allergen?

A: Yes, xanthan gum is produced through microbial fermentation (Xanthomonas campestris pv. limosa) of sugars. It is recognized as a natural food additive by the U.S. FDA and the EU. It is not derived from common allergens (such as wheat, corn, soybeans, etc.), though its fermentation substrate may be these sources—allergen declarations should be noted. It is inherently gluten-free and vegan, suitable for most dietary requirements.

Q: What are your minimum order quantity (MOQ) and sample policy?

A: Our standard MOQ is 20 kilograms (one cardboard drum). We gladly provide paid samples ranging from 500 grams to 1 kilogram for clients with genuine cooperation intent, to facilitate your formulation testing and evaluation.

Our Strengths

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