Product Information
- 产品名 Xanthan Gum
- 化学式 C8H14Cl2N2O2
- CAS 11138-66-2
- 执行标准 GB 1886.41‑2025
- 产品特性 Off-white or light yellow powder, slightly odorous, tasteless
- 产品包装 25 kg kraft paper bag
Product Overview and Characteristics
Xanthan gum is a microbial polysaccharide produced by fermentation of Xanthomonas campestris. It is readily soluble in water and possesses excellent thickening, suspending, and emulsion-stabilizing properties. It exhibits strong adaptability to temperature, pH, and salt ion environments, and has unique pseudoplastic rheological properties: viscosity decreases under shear and rapidly recovers upon standing. This substance can increase system viscosity, suspend solid particles, inhibit product stratification, sedimentation, and syneresis, improve material processing performance and finished product texture and mouthfeel, and also provides good water-retention effects. It can be compounded with various colloids and ingredients for synergistic effects, and is widely used in food sectors such as sauces, beverages, baked goods, and meat products, as well as in certain dietary supplement formulations.
Thickening and stabilization
As an efficient thickener and stabilizer, it can significantly increase system viscosity at low concentrations, effectively preventing particle sedimentation and oil-water separation, and is widely used in beverages, sauces, dairy products, and seasonings.
Suspension and emulsification
It has excellent suspending capacity and emulsion stability, can uniformly disperse insoluble solid particles and oils, ensuring uniform product texture and extending shelf life.
Pseudoplastic rheology
It exhibits shear-thinning rheological properties, with viscosity decreasing during processing and transportation for ease of handling, and rapidly recovering upon standing, imparting good mouthfeel and spreadability to products.
Broad adaptability and synergy
It remains stable within a pH range of 1 to 13, is resistant to high temperature, salt, and acid, and has synergistic effects with various colloids (such as guar gum and locust bean gum), significantly enhancing thickening and gelling performance.
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