Xanthan Gum

Product Information:

Product Name: Xanthan Gum
Specification available: Food Grade / Petroleum Grade
CAS No.: 11138-66-2
Appearance: White-like or Light-yellow Powder

What is Xanthan Gum?

Xanthan gum is a polysaccharide, a type of complex carbohydrate, widely used as a food additive and rheology modifier. Known for its exceptional thickening and stabilizing properties, xanthan gum can significantly enhance the texture and consistency of a variety of food products. It was first discovered in the 1960s and has since become a staple in the food industry due to its versatile nature. Xanthan gum is soluble in both hot and cold water, forming a viscous solution at relatively low concentrations, which makes it highly efficient in modifying the flow properties of liquids.

What is Xanthan Gum Made Of?

Xanthan gum is composed of glucose, mannose, and glucuronic acid. The production process begins with the fermentation of a carbohydrate source, typically corn sugar, by the bacterium ‘Xanthomonas campestris’. During fermentation, the bacterium converts the sugar into a polysaccharide, which is then precipitated using isopropyl alcohol. The precipitate is dried and milled into a fine powder, resulting in the xanthan gum used in various applications. Its molecular structure consists of a cellulose backbone with trisaccharide side chains, which contributes to its ability to form stable gels and maintain viscosity over a wide range of temperatures and pH levels. This stability is one of the key reasons for its widespread use in the food industry.

What’s the Application of Xanthan Gum?

Xanthan gum has a plethora of applications across multiple industries, primarily in food and beverages, but also in cosmetics, pharmaceuticals, and oil drilling. In the food industry, it serves as a thickening agent in sauces, dressings, and soups, providing a desirable mouthfeel and ensuring a uniform consistency. It is also used as a stabilizer in emulsions, preventing ingredients from separating, and in gluten-free baking, where it mimics the properties of gluten to give structure and elasticity to dough. Beyond food, xanthan gum is used in personal care products such as toothpaste and lotions to stabilize emulsions and improve texture. In pharmaceuticals, it can act as a binder in tablets and as a suspending agent in liquid medications. Its unique properties also make it valuable in industrial applications, such as enhancing the viscosity of drilling fluids in oil exploration.

Which Food Can Add Xanthan Gum?

Xanthan gum is added to a wide range of foods to improve texture, consistency, and shelf-life. Common examples include salad dressings, where it helps maintain a smooth and uniform mixture of oil and vinegar or other liquids. In dairy products like ice cream and yogurt, xanthan gum prevents the formation of ice crystals and ensures a creamy texture. It is also found in gluten-free baked goods, where it acts as a substitute for gluten, providing the necessary elasticity and structure to the dough. Additionally, xanthan gum is used in soups and sauces to create a desirable thickness without altering the flavor. Other products that may contain xanthan gum include canned pet foods, ready-to-eat meals, and various beverages that benefit from its stabilizing properties.

What is the Purpose of Adding Xanthan Gum?

The primary purpose of adding xanthan gum to foods and other products is to modify their rheological properties, enhancing texture, stability, and shelf-life. In food products, it acts as a thickening agent, improving the viscosity and mouthfeel of liquids such as soups, sauces, and dressings. As a stabilizer, it helps prevent the separation of ingredients in emulsions and suspensions, ensuring a consistent product throughout its shelf life. In gluten-free baking, xanthan gum provides the necessary structure and elasticity that gluten imparts to wheat-based products, resulting in baked goods that are similar in texture to their gluten-containing counterparts. Additionally, its ability to retain moisture helps improve the shelf life of baked goods by preventing them from becoming dry and crumbly. Outside of food, xanthan gum’s stabilizing and thickening properties are valuable in personal care products, pharmaceuticals, and industrial applications, where it enhances the performance and quality of various formulations.

Which is Better, Guar Gum, Xanthan Gum, or Carrageenan in the Food Area?

The choice between guar gum, xanthan gum, and carrageenan in the food industry depends on the specific application and desired properties of the final product. Each of these hydrocolloids has unique characteristics that make them suitable for different purposes:
Xanthan Gum: Xanthan gum is highly effective at low concentrations, making it a cost-efficient thickening and stabilizing agent. It is particularly valued for its stability over a wide range of temperatures and pH levels. Its ability to form stable gels and maintain viscosity makes it suitable for sauces, dressings, and gluten-free baking.

Guar Gum: Guar gum, derived from guar beans, is another popular thickening and stabilizing agent. It is often used in dairy products, such as ice cream and yogurt, where it helps prevent ice crystal formation and improves texture. Guar gum is also used in baked goods to enhance dough elasticity and moisture retention. While it is effective in cold applications, it is less stable than xanthan gum under acidic conditions and high temperatures.

Carrageenan: Carrageenan is a natural polysaccharide extracted from red seaweed and is widely used in the food industry for its gelling, thickening, and stabilizing properties. It is commonly found in dairy products, processed meats, and plant-based milk alternatives. Carrageenan is particularly valued for its ability to form gels at low concentrations and its compatibility with other ingredients. However, it has been the subject of some controversy regarding its potential health effects, particularly when consumed in large quantities.
In summary, xanthan gum is often preferred for its versatility and stability, especially in applications requiring consistency across various conditions. Guar gum is favored for its performance in dairy products and baked goods, while carrageenan is chosen for its gelling properties and compatibility with other ingredients. The decision on which to use ultimately depends on the specific requirements of the product being developed.

Where to buy Xanthan Gum ?

Chempora is a leading China supplier of Xanthan Gum, we provide high quality Xanthan Gum for customers, if you have any demands, please free contact with [email protected], we will reply you soon.