Food Additives
Hydrocolloids & Thickeners
China
Xanthan Gum
Xanthan Gum is produced by the fermentation of Xanthomonas campestris bacteria on glucose substrate. Its branched polysaccharide structure creates a pseudoplastic (shear-thinning) rheology — highly viscous at rest or low shear (resisting settling and separation) but thinning to a pourable consistency under high-shear mixing or pumping conditions. This unique rheological behavior enables stable emulsion, suspension, and foam systems across a remarkably wide temperature (-18°C to +120°C) and pH (1–13) range. Usage levels of 0.05–0.3% are typically sufficient for functional effectiveness.
CAS Number11138-66-2
GradeFood Grade (E415)
Origin / SourceChina
Packaging FormPaper Bag
AppearanceOff-white to cream free-flowing powder
Package Size25 Kg Paper Bag
FSSAI CompliantPremium GradePan-India Delivery15+ Years
Key Benefits
- Pseudoplastic rheology — shear-thinning prevents sedimentation while remaining pourable.
- Effective across pH 1–13 and temperatures from -18°C to 120°C.
- Outstanding freeze-thaw stability for frozen food applications.
- Synergistic with locust bean gum for gel formation; with guar gum for viscosity enhancement.
- Gluten-free texturizer — essential for structure in gluten-free baked good formulations.
Applications
BeveragesSauces & CondimentsBakeryDairy Products
Common Usage
- ›Salad dressings, sauces, and condiments for emulsion stability and pourability.
- ›Gluten-free bread, pastry, and pasta as a structural binding agent.
- ›Dairy products, plant milks, and beverages for suspension and mouthfeel.
- ›Industrial drilling fluids, agricultural sprays, and pharmaceutical gels (non-food applications).
Technical Documents
Request the specification sheet, COA, or technical data sheet for Xanthan Gum directly from our team.
