Xanthan Gum- Food Grade

Description

Xanthan Gum – Food Grade Thickener, Stabilizer & Emulsifier

Description
Xanthan gum is a high-performance, food-grade thickening and stabilizing agent produced by fermentation of sugars using the bacterium Xanthomonas campestris. It appears as a white to off-white fine powder and is widely used in food processing to enhance texture, consistency, and shelf life. It forms a gel-like solution even at low concentrations and remains stable under varying temperatures and pH levels.

Xanthan gum is an effective thickening agent and stabilizer to prevent ingredients from separating. It is completely soluble in hot or cold water, is quickly hydrated when dispersed and facilitates water retention producing highly viscous solutions at low concentration.

Xanthan gum is very popular in the food industry due to its ability to function and remain stable and uniform in many types of environments. It is not sensitive to pH changes; it has excellent thermal stability and can tolerate different temperatures ranges, from freezing to near the boiling point. It is also stability in the presence of salts.

Key Features
• Highly effective thickener
• Stabilizes emulsions and suspensions
• Works in hot and cold liquids
• Effective in small quantities (0.1–0.5%)
• Gluten-free, vegan, and non-GMO compatible

Common Food Applications
• Salad dressings and sauces
• Ice cream, yogurt, and dairy alternatives
• Gluten-free baked goods
• Syrups and fruit preparations
• Beverages, smoothies, and nutritional drinks
• Gravies, soups, and ready meals

Benefits
• Enhances thickness and texture
• Prevents separation in emulsions (oil-water mixtures)
• Improves shelf life of food products
• Provides smooth, uniform mouthfeel
• Maintains viscosity under heat, freezing, and acidic conditions
• Essential for gluten-free baking by mimicking gluten’s elasticity

Usage Guidelines
Typical usage rate: 0.1% to 0.5%
Disperse evenly in liquid while stirring to avoid clumping
Hydrates quickly in both cold and hot water
Stable over a wide pH range (pH 3–12)
Heat stable and freeze-thaw resistant

IN COSMETICS, it’s ability to thicken water based solutions and can help stabilizer emulsions makes its suitable for thickening creams, lotions, shampoos, body wash and black soap.

Cas No: 11138-66-2

INCI Name: Xanthan gum

Appearance: cream to white fine powder

Recommended Usage rate: 0.1% and up to 1% (in water phase)

pH Value(1% XG Solution): 6.0~8.0

Solubility: Water

Grade: Food grade

Mixing method: It is best to first disperse it into Glycerine and then add the mix to water, while blending at high shear (with your stick blender).

Formulating Tip: xanthan gum can be pre-dispersed in glycerin or propylene glycol and then immediately added to the water phase with mixing. Once the xanthan gum is fully hydrated, the resulting solution can be heated if necessary for the inclusion of other ingredients.

Makes slightly opaque solutions, for clear solutions use xanthan gum clear

Precautions: It is not compatible with cationic emulsifiers like BTMS.

It’s a best practise to wear masks for any powdered ingredients as they can be irritating to the nasal passage!

Packaging: Our powders are packed in water proof ziplock pouches to avoid spillage.

Storage and Shelf Life
Store in a cool, dry, tightly sealed container. Protect from moisture and humidity. Shelf life is typically 2–3 years under proper storage conditions. current Lot will expire 09-2028