Xanthan gum, scientifically known as E415, is a natural polysaccharide produced via bacterial fermentation. It is typically available as a white to cream-colored powder and is widely valued for its high viscosity, stability under various conditions, and gel-forming ability. Due to its unique functional properties, xanthan gum is used as a thickener, stabilizer, and emulsifier across multiple industries, including food, cosmetics, pharmaceuticals, and industrial applications. By preventing phase separation in liquid formulations and improving the texture of semi-solid products, it plays a vital role in the formulation of many everyday products.

 

Physical Characteristics of Xanthan Gum

Xanthan gum is a microbial polysaccharide with unique attributes that make it a highly versatile additive. It can absorb water up to several times its weight and dissolves easily in both cold and hot water. Upon dissolution, it forms a viscous, gel-like solution with remarkable rheological properties. Xanthan gum solutions exhibit exceptional stability across a wide pH range (2 to 12), at temperatures up to 80°C, and in the presence of electrolytes. Its molecular structure comprises a cellulose backbone with trisaccharide side chains, giving it both high viscosity and structural stability.

 

Chemical and Technical Specifications

Chemical formula: C₃₅H₄₉O₂₉

Molecular weight: 933 g/mol

CAS number: 11138-66-2

Food additive code: E415

Appearance: White to cream-colored, odorless powder

Viscosity: 1200–1600 cP for a 1% aqueous solution

Solubility: Insoluble in alcohol and most organic solvents, but rapidly hydrates in water, forming stable solutions.

 

Industrial Production Process

Xanthan gum is produced through an aerobic fermentation process using the bacterium Xanthomonas campestris. The microorganism is cultured in a carbohydrate-rich medium containing glucose, sucrose, or lactose. The fermentation typically lasts 48 to 72 hours. After fermentation, the xanthan polymer is precipitated using isopropanol or ethanol. The resulting product is then dried using spray drying or fluid bed drying methods, and finally milled into powder. The process requires precise control of temperature, pH, and aeration to ensure high purity and consistent product quality.

 

Applications of Xanthan Gum

In Sauces and Dressings

Used as a stabilizer in sauces and salad dressings to prevent oil and water separation and to maintain emulsion stability even under acidic and heated conditions.

 

In Dairy Products

In ice cream and dairy desserts, xanthan gum prevents ice crystal formation and enhances creaminess. In yogurt, it reduces whey separation, improving consistency.

 

In Bakery and Gluten-Free Products

In gluten-free baking, xanthan gum mimics the elasticity of gluten, providing structure and chewiness. It also delays staling in cakes and baked goods.

 

In Beverages

Used in juices and sports drinks to suspend fruit particles and nutrients, and to impart the desired mouthfeel through viscosity control.

 

In Cosmetic Products

Serves as a thickening agent in shampoos, creams, and lotions, helping stabilize emulsions and improve product texture.

 

In Toothpaste

Acts as a uniformity enhancer, helping suspend abrasive agents and maintain consistency in the formulation.

 

In Oil Drilling

Used to thicken drilling muds, improving the transport of cuttings to the surface and maintaining fluid stability under extreme conditions.

 

In Pharmaceuticals

Functions as a suspending agent in liquid medications and is also used in controlled-release formulations.

 

Purchase Xanthan Gum from Persia Kamandar Capital Trading Co

Persia Kamandar Capital Co., a leading xanthan gum supplier in Iran, offers this product in food-grade, pharmaceutical, cosmetic, and industrial grades with guaranteed quality and competitive pricing. The company provides COAs and quality certifications compliant with international standards. Bulk purchasing is available in 25 kg cartons and custom packaging options. For pricing inquiries, technical consultation, and order placement, please visit the official website.