Xanthan Gum Powder

CAS Number:

11138-66-2

Chemical / IUPAC Name:

Xanthan gum is a high molecular weight polysaccharide produced by fermentation. It contains D-glucose, D-mannose, D-glucuronic acid, and pyruvic acid, and is prepared as the sodium, potassium, or calcium salt

INCI Name:

Xanthan Gum

EC Number:

234-394-2

Molecular Formula:

(C35H49O29)n

Molecular Weight:

Approximately 1,000,000 daltons

Other Names:

Corn sugar gum, bacterial polysaccharide

Uses:

Xanthan gum is a high molecular weight polysaccharide produced by fermenting carbohydrates with the bacterium Xanthomonas campestris . It is a cream-colored powder that dissolves in water to form a viscous solution, functioning as a powerful thickener, stabilizer, and emulsifier .

· Cosmetics & Personal Care: Used in lotions, creams, gels, shampoos, conditioners, and toothpaste as a thickener, stabilizer, and suspension agent. It improves texture, provides smooth application, and stabilizes emulsions .

· Hair Care: Provides viscosity and improves spreadability in styling gels, conditioners, and other hair products .

· Skin Care: Creates a pleasant, smooth feel in serums, creams, and masks. It helps stabilize formulations and can suspend insoluble ingredients.

· Pharmaceuticals: Used in oral and topical formulations as a suspending and thickening agent . It is also used to thicken liquids for individuals with swallowing difficulties (dysphagia) .

· Food Industry: Functions as a thickener, stabilizer, and emulsifier (food additive E415) in salad dressings, sauces, dairy products, ice cream, gluten-free baked goods, and beverages .

· Industrial Applications: Used in water-based paints, drilling fluids, and agricultural products as a rheology modifier.

Origin

Xanthan gum is a natural polysaccharide produced by microbial fermentation. The manufacturing process involves:

· Fermentation: Pure-culture fermentation of a carbohydrate (glucose, sucrose, or lactose from sources like corn, wheat, soy, or dairy) with the bacterium Xanthomonas campestris .

· Purification: The fermented mixture is pasteurized and purified by recovery with ethanol or propan-2-ol to kill the bacteria and isolate the gum .

· Drying & Milling: The purified gum is dried and milled into a fine, cream-colored powder .

What does Xanthan Gum Powder do in a formulation?

• Thickener / Viscosity Modifier: Dramatically increases the viscosity of aqueous systems at low concentrations (typically 0.1-2%), improving product consistency .
• Emulsion Stabilizer: Helps stabilize oil-in-water emulsions, preventing separation of ingredients .
• Suspending Agent: Keeps insoluble particles suspended in liquid formulations, preventing settling.
• Rheology Modifier: Imparts pseudoplastic (shear-thinning) behavior, meaning it thickens when at rest but flows easily when shaken or applied.
• Binding Agent: Helps hold ingredients together and improves texture.
• Film-Former: Creates a thin, protective film on skin or hair.

Safety Profile:

· General Hazard Classification: Non-hazardous. Xanthan gum is not classified as a dangerous substance according to GHS regulations . It has been FDA-approved since 1969 and is GRAS (Generally Recognized as Safe) for food use .

· Toxicity: Low acute toxicity. The Joint Expert Committee on Food Additives (JECFA) assigned an acceptable daily intake of "not specified" .

· Irritation & Sensitization: Generally regarded as non-irritating and non-sensitizing to skin. May cause mild eye irritation upon direct contact . Inhalation of dust may cause respiratory tract irritation .

· Ingestion Safety: Considered safe for consumption. May cause digestive issues like gas or bloating if consumed in very large amounts .

· Allergen Considerations: While highly purified, individuals with severe allergies to corn, wheat, soy, or dairy may react to xanthan gum produced from these sources .

· Microbiological Purity: Must meet strict standards: Total plate count ≤ 5000 CFU/g, yeasts/molds ≤ 300 CFU/g, Salmonella/E. coli absent .

· Storage: Store in a cool, dry place away from direct sunlight. Protect from moisture as it will coagulate and become difficult to dissolve .

· Shelf Life: Typically 2-5 years when stored properly .

· Regulatory Status: Approved worldwide as food additive E415 . Meets USP, BP, and Ph.Eur. pharmacopoeia standards . Halal and Kosher certified options available .

Technical profile: