Food Grade Xanthan Gum protein Powder suppliers

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

MOQ: 1 kg

Appearance: White 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 is very small, greatly saving power consumption, while in the relatively static drilling parts but 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%, it can increase the Taste and flavor, 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 stabilizing effect; 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 candy, seasoning, frozen food and liquid food.

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How to Use Xanthan Gum at Home.

For Sauces & Gravies: Use an immersion blender. Sprinkle 1/8 tsp per cup of liquid while blending. Do not dump it all in one spot.

For Gluten-Free Bread: Use 1 tsp per cup of gluten-free flour. If your flour blend already lists Xanthan Gum (like many 1-to-1 blends), do not add more .

For Dairy-Free Ice Cream: Add 1/4 tsp per quart to prevent iciness.

For Gluten-Free Brownies: Use 1/2 tsp per cup of flour. This gives you that fudgy, chewy bite rather than a sandy texture

Health Benefits: 

While the quantity used in food is usually less than 0.5%, higher intakes (via supplements or specific keto products) show surprising bioactivities.

Prebiotic Fiber Profile

Recent studies highlight that Xanthan Gum resists digestion until it reaches the colon. There, it is fermented by gut microbiota, producing short-chain fatty acids (SCFAs) like butyrate. Butyrate is the primary fuel for colon cells and is crucial for reducing inflammation .

Blood Sugar Management

A 12-week trial involving subjects with type 2 diabetes found that consuming 12 grams of Xanthan Gum daily significantly reduced fasting blood glucose and post-meal spikes. It physically slows the rate of carbohydrate absorption in the small intestine .

Satiety and Weight Management

Because it absorbs water and expands in the stomach, Xanthan Gum acts as a caloric diluent. It increases the perception of fullness, which is why it’s a staple in the Keto and low-calorie product categories .

Caveat of Xanthan Gum.

1. When preparing xanthan gum solution, if it is not sufficiently dispersed, clots will appear. In addition to adequate mixing, it can be mixed with other raw materials in advance, and then added to the water while mixing. If it is still difficult to disperse, can be added with water miscible solvents, such as a small amount of ethanol and so on.

2. Xanthan gum is a kind of anionic polysaccharide, can be used with other anionic or non-ionic substances, but with cationic substances can not be paired.

Its solution has excellent compatibility and stability to most salts. Adding electrolytes such as sodium chloride and potassium chloride improves its viscosity and stability. Divalent salts, such as calcium and magnesium, show similar effects on its viscosity.

Salt concentration higher than 0.1%, up to the optimal viscosity, salt concentration is too high, does not improve the stability of xanthan gum solution, does not affect its rheology, only pH>10 (food products rarely occur), divalent metal salts show a tendency to form gels. High levels of monovalent metal salts can prevent gelation.3. Xanthan gum can be used with most commercial thickeners, such as cellulose derivatives, starch, pectin, dextrin, alginate, carrageenan, etc.High content of monovalent metal salts can prevent gelation.

3. Xanthan gum can be used with most commercial thickeners, such as cellulose derivatives, starch, pectin, dextrin, alginate, carrageenan and so on. Combined with galactomannan, to improve the viscosity of the synergistic effect.

Product Methods of  Bulk Xanthan Gum Powder.

The medium containing 1% to 5% glucose and inorganic salts was adjusted to pH 6.0-7.0, and the inoculum of Xanthomonascampestris wild oleander was added and cultured for 50-100h to obtain a high viscosity liquid of 4-12Pas. After sterilization, add isopropyl alcohol or ethanol to make it precipitate, and then isopropyl alcohol or ethanol refined and dried, crushed and obtained.

Q & A

Q: Is Xanthan Gum gluten-free?

A: Yes, absolutely. While the bacteria may be fed wheat-derived sugars, the final product is purified. The protein (gluten) is washed away. Always look for "Batch Tested Gluten Free" certification if you have Celiac disease, but pure Xanthan Gum contains no gluten proteins .

Q: Can I substitute Cornstarch for Xanthan Gum?

A: Not directly. Cornstarch is a starch that needs heat to thicken and clouds liquids. Xanthan Gum is a hydrocolloid that works cold and is clear. If substituting, use 1/4 tsp Xanthan for every 1 tbsp Cornstarch .

Q: Why is my gluten-free bread gummy?

A: You used too much Xanthan Gum. In gluten-free baking, "more" is not "better". Excess Xanthan creates a sticky, wet crumb that never bakes through. Stick to 1 tsp per cup of flour .

Q: Does Xanthan Gum expire?

A: If kept in a cool, dry place (not above the stove or fridge vent), it lasts for years. It doesn't spoil, but it can absorb humidity from the air and clump. As long as it remains white and free-flowing, it is active 

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