XANTHAN GUM
XANTHAN GUM
Xanthan gum is an effective thickening agent and stabilizer that prevents ingredients from separating.
Xanthan gum is widely used in gluten-free food products, salad dressings, yogurts, and other liquid products due to its high stability against water, resistance to acids and salts, and effectiveness in low amounts.
Xanthan gum is a natural biopolymer produced by the fermentation of sugar, dextrose, corn syrup, or starch by the bacterium Xanthomonas campestris, providing excellent suspension, emulsion stability, viscosity, and moisture retention.
CAS Number: 11138-66-2
EC Number: 234-394-2
Chemical Formula: C35H49O29
Molar Mass: 933.748 g·mol−1
Synonyms: Xanthan gum, 11138-66-2, TTV12P4NEE, 234-394-2, E-415, E-415-, E415, EINECS 234-394-2, GUM, XANTHAN, Gum xanthan, INS NO.415, INS-415, KELTROL, KELZAN, MONAD GUM DA, MONAT GUM DA, NoSno, POLYSACCHARIDE B 1459, POLYSACCHARIDE B-1459, RHODIGEL 23, RHODIGEL-23, RHODIGEL-23 (II), RHODOPOL 23, Rhodigel, UNII-TTV12P4NEE, Xanthan gum (EP MONOGRAPH), Xanthan gum (II), Xanthan gum (MART.), XANTHOMONAS CAMPESTRIS BACTERIAL COAT POLYSACCHARIDE, XANTHOMONAS GUM, XANTURAL
Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive.
Xanthan gum is an effective thickening agent and stabilizer that prevents ingredients from separating.
Xanthan gum can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris.
Xanthan gum is a food thickening agent made from bacteria that can infect many plants.
Xanthan gum can improve the texture, consistency, flavor, and shelf life of many foods.
Xanthan gum is a substance that stabilizes foods and helps them withstand different temperatures and pH levels.
Xanthan gum prevents foods from separating and allows them to flow smoothly from their containers.
Xanthan gum is a popular food additive added to foods as a thickener (to add volume) or stabilizer.
Xanthan gum is an anionic, high molecular weight polysaccharide, which is used as a stabilizer and viscosity modifier in aqueous-based systems.
Xanthan gum is a natural product that is non-toxic and non-irritating.
Xanthan gum can be used in combination with other thickeners and stabilizers to improve texture, flow behavior, stability, and appearance.
The high viscosity of Xanthan gum at low shear rates effectively stabilizes creams and lotions which are primarily oil-in-water emulsions.
Xanthan gum keeps emulsions stable over a broad temperature and pH range.
Xanthan gum is an additive frequently used in the food industry.
This natural soft polysaccharide causes an increase in viscosity by forming a gel when mixed with water.
Xanthan gum is generally used to stabilize emulsions, increase the viscosity of liquids or control foam formation.
Xanthan gum is also frequently preferred in gluten-free or low glycemic index products as it is a gluten-free alternative.
Xanthan gum is a chain of sugar building blocks made by fermenting simple sugars with a specific kind of bacteria.
Xanthan gum is sometimes used to make medicine.
Xanthan gum is used for diabetes, constipation, dry eye, and many other conditions, but there is no good scientific evidence to support most of these uses.
In manufacturing, Xanthan gum is used as a thickening and stabilizing agent in foods, toothpastes, and medicines.
When dissolved in water, Xanthan gum creates high viscosity (flow resistance).
Thanks to this feature, Xanthan gum increases the consistency of liquids and creates a gel-like structure.
Xanthan gum is widely used especially in gluten-free food products, salad dressings, yogurts and other liquid products.
The properties of Xanthan gum include advantages such as high stability against water, resistance to acids and salts, the ability to form gels and being effective even in low amounts.
Pure Xanthan gum is colorless and almost odorless, which means it does not add unwanted color or odor to products during use.
Xanthan gum generally maintains its stability at high temperatures, which helps it maintain its effectiveness during cooking or processing.
Xanthan gum is used as a versatile additive in both the food industry and other sectors.
This polysaccharide is obtained by fermentation of the bacterium Xanthomonas campestris and is often preferred as a stabilizer in food products due to Xanthan gum’s excellent thickening properties.
Xanthan gum also plays an important role in the preparation of gluten-free products and helps these products gain a better texture, making it an ideal alternative for celiac patients or those with gluten sensitivity.
The health and safety profile of Xanthan gum has also made its use widespread in the cosmetics and pharmaceutical sectors.
Xanthan gum is evaluated as a moisturizing and thickening agent in hair products and as a protective barrier in toothpastes.
Despite its increasing prevalence, some consumers may want to receive information about the potential effects of Xanthan gum.
In line with these demands, studies on the harms and use of Xanthan gum are constantly reviewed in order to confirm the safety of the products.
Xanthan gum is a polysaccharide of microbiological origin obtained by fermentation from the intercellular substance of the bacterium Xanthomonas campestris in a sugar-containing medium, usually corn sugar.
Xanthan gum is a very powerful thickener.
Xanthan gum is non-toxic and does not irritate the skin.
Xanthan is well preserved without preservatives.
Xanthan gum is registered as E415 food additive.
The main property of Xanthan gum is that it is a gelling agent, which allows it to bind several components together in a composition.
Due to its emulsifying and rheological properties, Xanthan gum can also be used in formulations to increase the viscosity, stability or foaming ability of the product.
Xanthan gum is a natural alternative and cost-effective compared to synthetic emulsifiers and binders.
Xanthan gum is usually used in small quantities because it can form a gel.
Xanthan gum is also used in the food industry in salad creams, chewing gums, etc.
Xanthan gum is widely used in creams and lotions because it can hold water very well.
When applied to the skin, Xanthan gum glides easily and smoothly.
Since Xanthan gum is a polysaccharide, it has some moisturizing properties.
Xanthan gum can increase the shelf life of a product due to its stabilizing properties.
When mixed with liquids, Xanthan gum can increase viscosity even at a concentration of 1%, which can be used in serums to achieve a smooth gel-like consistency.
Xanthan gum can be used in organic skin care due to its natural origin and lower skin sensitivity compared to other synthetic ingredients.
In foaming products such as foaming detergents or shampoos, Xanthan gum can be used to improve the lather of the products.
Xanthan gum is a natural biopolymer produced by the fermentation of sugar, dextrose, corn syrup or starch by the bacterium Xanthomonas campestris.
Xanthan gum is used in many applications to provide excellent suspension, emulsion stability, viscosity, moisture retention and freeze-thaw stability.
Xanthan gum is soluble in both hot and cold water.
The main advantages of using Xanthan gum are that it provides high viscosity solutions at low concentrations, is stable over a wide range of pH levels and temperatures, and is compatible with applications containing salt and enzymes.
Xanthan gum is used synergistically with carob and tara gum to form thermo-reversible gels and provides higher viscosity when used with guar gum.
Market Overview of Xanthan Gum:
The global Xanthan gum market is experiencing steady growth, driven by its widespread applications in the food & beverage, pharmaceutical, cosmetics, and oil & gas industries.
As a natural thickening and stabilizing agent, Xanthan gum is increasingly used in gluten-free and clean-label food products, aligning with rising consumer demand for healthier alternatives.
The pharmaceutical and cosmetics sectors also benefit from Xanthan gum’s ability to enhance texture and stability in formulations.
Additionally, Xanthan gum’s role in oil drilling fluids has bolstered demand within the energy sector.
However, challenges such as price volatility of raw materials and competition from alternative thickeners like guar gum may impact market expansion.
North America and Europe lead in consumption due to health-conscious consumers, while the Asia-Pacific region is emerging as the fastest-growing market, driven by industrial and food processing activities.
With ongoing innovations in plant-based products and sustainable production methods, the Xanthan gum market is poised for continued expansion in the coming years.
Uses of Xanthan Gum:
Xanthan gum, which is widely used in food applications, is a heteropolysaccharide produced by aerobic fermentation classified by a bacterium called Xanthomonas campestris, and forms a sterile fermentation medium with a biologically suitable nitrogen source, resulting in phosphate and other trace elements.
The polysaccharide produced during the fermentation stage is reduced by combining with isopropyl alcohol and stored and isolated.
The isolated polysaccharide is then subjected to a spinning process to remove the costly isopropyl alcohol and then dried.
Xanthan gum is ground to become powder and packaged after being sieved.
Xanthan gum contains D-gluco and D-mannose as hexose, D-glucuronic acid and pyruvic acid and is prepared as sodium pressure, temperature or calcium salts and its solutions are neutral.
Xanthan gum, a microbial heteropolysaccharide, consists of a main polymer structure consisting of 1,4-linked β-D-glucose units, as in cellulose.
In the side chains attached to this structure, there is a trisaccharide consisting of one D-glucorinic acid accumulation between two D-mannose accumulations.
The polymer also contains 4.7% O-acetyl groups and 3.0-3.5% pyruvic acid, which is found as a ketal in the glucose unit.
These side chains, which are found in Xanthan gum and constitute approximately 60% of the molecule, can provide many physical and chemical properties specific to xanthan gamma.
Due to its side chains, Xanthan gum can be completely hydrated even in the cold chain.
Xanthan gum is also stated that these side chains make xanthan gamma resistant to hydrolysis.
Xanthan gum, which is soluble in water but insoluble in organic solvents.
Xanthan gum is used as a rheological control agent in water-containing systems and as a stabilizer for emulsions and solutions.
Apart from Xanthan gum; Xanthan gum retains water, increases freeze-thaw stability, prevents retrogradation of flexibility and improves shelf life.
Addition of 1% of Xanthan gum can produce a significant increase in the viscosity of a liquid.
In foods, Xanthan gum is a common ingredient in salad dressings and sauces.
Xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
Xanthan gum also helps suspend solid particles, such as spices.
Xanthan gum helps create the desired texture in many ice creams.
Toothpaste often contains Xanthan gum as a binder to keep the product uniform.
Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks.
Xanthan gum is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.
In gluten-free baking, Xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten.
In most foods, Xanthan gum is used at concentrations of 0.5% or less.
Xanthan gum is used in a wide range of food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, and others.
In the oil industry, Xanthan gum is used in large quantities to thicken drilling mud.
These fluids carry the solids cut by the drilling bit to the surface.
Xanthan gum provides improved “low end” rheology.
When circulation stops, the solids remain suspended in the drilling fluid.
The widespread use of horizontal drilling and the demand for good control of drilled solids has led to Xanthan gum’s expanded use.
Xanthan gum has been added to concrete poured underwater, to increase its viscosity and prevent washout.
In cosmetics, Xanthan gum is used to prepare water gels.
Xanthan gum is also used in oil-in-water emulsions to enhance droplet coalescence.
Xanthan gum is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.
Furthermore, thiolated Xanthan gum has shown potential for drug delivery, since by the covalent attachment of thiol groups to this polysaccharide high mucoadhesive and permeation enhancing properties can be introduced.
Shear thinning:
The viscosity of Xanthan gum solutions decreases with higher shear rates.
This is called shear thinning or pseudoplasticity.
This means that a product subjected to shear, whether from mixing, shaking or chewing, will thin.
This is similar to the behaviour of tomato ketchup.
When the shear forces are removed, the food will thicken again.
In salad dressing, the addition of Xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured.
When Xanthan gum exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.
The rheology of xanthan aqua solutions become visco-elastic at higher concentrations of Xanthan gum in water.
Concentrations used:
The greater the concentration of Xanthan gum in a liquid, the thicker the liquid will become.
An emulsion can be formed with as little as 0.1% (by weight).
Increasing the concentration of gum gives a thicker, more stable emulsion up to 1% Xanthan gum.
A teaspoon of Xanthan gum weighs about 2.5 grams and brings one cup (250 ml) of water to a 1% concentration.
To make a foam, 0.2–0.8% Xanthan gum is typically used.
Larger amounts result in larger bubbles and denser foam.
Egg white powder (0.2–2.0%) with 0.1–0.4% Xanthan gum yields bubbles similar to soap bubbles.
Industry Uses:
Not Known or Reasonably Ascertainable
Thickening agent
Viscosity modifiers
Consumer Uses:
Thickening agent
Not Known or Reasonably Ascertainable
Uses Area:
Xanthan gum is known as a substance widely used for various purposes in the food industry.
The properties of Xanthan gum allow Xanthan gum to be evaluated in different applications such as increasing the consistency of food products, providing stabilization, improving emulsions and increasing water retention capacity.
Xanthan gum increases the consistency of various food products thanks to its ability to create high viscosity in water.
Xanthan gum is used as a thickener in products such as sauces, soups, salad dressings and yogurt.
Xanthan gum also increases stability by providing homogeneous distribution of ingredients in products.
For individuals on a gluten-free diet, Xanthan gum is used to increase the consistency and improve the structure of food products free of wheat gluten.
Xanthan gum is frequently preferred in products such as gluten-free breads, cakes and pastries.
Xanthan gum prevents water from forming freezing crystals in frozen products, contributing to a smoother texture and better quality.
Xanthan gum is used in low-calorie or low-fat diet products to improve flavor and texture.
Xanthan gum is used in conjunction with other gelling agents such as gelatin, it helps to make products such as jellies and puddings more stable.
Xanthan gum is used in plant-based milk alternatives (e.g. almond milk, soy milk), it helps to achieve a texture and flavor closer to the natural consistency of milk.
Xanthan gum is used to stabilize emulsions to maintain the desired consistency of salad dressings and prevent separation of components such as oil and water.
Xanthan gum increases the water retention capacity in meat products, keeping products more moist and delicious.
Other:
Tomato paste and salad dressings,
Bakery and pasta products,
Meat products,
Beverages,
Fruit preparations,
Powder products are included.
Applications of Xanthan Gum:
Xanthan gum is used as an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating.
In cosmetics, Xanthan gum is used to prepare water gels.
Xanthan gum is also used in oil-in-water emulsions to enhance droplet coalescence.
Xanthan gum also helps to bind the formulations like toothpaste and keep the product uniform.
Xanthan gum is used in a concentration of 0.1-2%.
Skin care:
Xanthan gum stabilizes the oil phase of creams and lotions and delivers the active ingredients to the skin in a uniform manner.
With its high viscosity at rest, Xanthan gum effectively suspends insoluble ingredients in cosmetics.
Due to Xanthan gum’s shear thinning flow behavior, highly pigmented products like liquid makeup can be spread easily and uniformly
Hair care:
Xanthan gum provides effective stabilization and suspension to hair care products and enhances the lathering quality of shampoos
Food:
Food, bakery products, bakery fillers, gels and mixes, batter mixes, biscuit fillers, bread, pickling solution for ham injection, cake mixes, muffins, canned foods, spread cheese, chewing gum, chocolate sauce, coleslaw topping, confectionery, cottage cheese, cream cheese, dairy products, dessert cream, dessert mixes, desserts/mousses, diet products, egg replacer, reduced fat margarine, foams, cold soda, frozen food, fruit fillers, fruit preparations, gluten-free bread, broth, ham pump, ice cream, sweetened creams, prepared products, prepared soups, liquid/foam powders, louisiana style hot sauce, mayonnaise, meat batters, milk shakes, phyllo pastry desserts, pizza sauce, prepared foods, frozen doughs, salad dressings, sauces, sausages, soft biscuits, soups, soy sauce, sugar-free ready-made chocolate drink, sweetened condiments, tomatoes ketchup, whipped cream and yogurt.
Soft drinks:
Citrus drinks, dietetic soft drinks, fruit juices, fruit flavored and ready-to-drink drinks.
Medicines:
Liquid antibiotics, lozenges, drug emulsions, drug suspensions, syrups, tablets, anesthetic (medication) release delaying tablets.
Personal care:
Cosmetics, creams, liquid make-up, liquid soap, lotions, shampoos, toiletries, toothpastes.
Cleaners/detergents:
Acidic cleaners, alkaline cleaners, household cleaners, liquid toilet cleaners.
Industrial applications:
Adhesives, agricultural chemicals, animal feed, bitumen emulsions, calf milk substitutes, ceramic glazes, inks, firefighting foams, foundry coatings, latex emulsions, latex paints, liquid animal feed, lubricants, metal polishes, mining, oil penetrators, paint strippers, paper, pet food, polish emulsions, poultry feed, rust removers, silicate dyes, textile and carpet dyeing (printing) pastes, woven (fabric) coatings, water-based paints.
Features of Xanthan Gum:
Xanthan gum forms visibly clear solutions even at high concentrations,
Xanthan gum dissolves in both hot and cold water,
Xanthan gum gives high viscosity to solutions even at low polysaccharide concentrations,
Xanthan gum shows minimal change in viscosity of solutions formed by xanthan over wide temperature ranges,
Xanthan gum dissolves and is stable in both acidic and alkaline solutions,
Xanthan gum remains stable in solutions with high salt concentrations,
Xanthan gum shows high resistance to enzymatic degradation,
Xanthan gum is a good lubricant,
Xanthan gum provides stability after freezing/thawing stages,
Xanthan gum is an extremely effective emulsion stabilizer Being,
Xanthan gum gives excellent mouthfeel,
Xanthan gum shows synergistic properties with other hydrocolloids (Guar and Carob gum)
Benefits of Xanthan Gum:
Xanthan gum, which has an important place among the additives used in the food industry, is also known with the code E415.
Xanthan gum is used especially to improve the texture of food products and increase their stability.
Xanthan gum is a natural polysaccharide type and is obtained by bacteria through fermentation.
Xanthan gum has a special structure that forms a gel when mixed with water and increases viscosity.
Xanthan gum is used in functions such as forming gels in foods, stabilizing emulsions and increasing fluidity.
The role of E415 in the food industry is quite wide.
Xanthan gum, which is used in many products such as yogurt, cheese, sauces, ice cream, bread and bakery products, helps preserve the quality of the products.
In addition, the fact that Xanthan gum can be used in gluten-free products provides an important advantage especially for people with gluten intolerance.
Production of Xanthan Gum:
Xanthan gum production occurs when sugar is fermented by a type of bacteria called Xanthomonas campestris.
In the production process here, when the sugar is fermented, a broth-like substance is formed and after the drying stage, Xanthan gum is turned into powder.
When Xanthan gum powder is added to a liquid, it disperses rapidly and forms a viscous, yet stable solution.
This property provides thickening, suspension and stabilizing properties for many products.
To produce Xanthan gum, X Campestris requires a variety of nutrients, including micronutrients (for example; Potassium, Iron and Calcium Salts) and macronutrients such as carbon and Nitrogen.
Glucose and sucrose are the most commonly used carbon sources in the production of Xanthan gum.
The concentration of the carbon source in the production of Xanthan gum affects its efficiency in the reaction.
In Xanthan gum production, a concentration of 2%-4% is preferred.
Substrate concentrations above this inhibit growth.
Nitrogen, an essential nutrient, is supplied either as an organic compound or as an inorganic molecule.
The bacteria Xanthomonas campestris is selected for Xanthan gum’s production.
This bacteria is usually grown on carbon sources such as starch, glucose or glycerol.
The bacteria multiply and are produced in a suitable nutrient medium.
After the multiplication stage of the bacteria, the fermentation process takes place.
At this stage, the bacteria metabolize the carbon source and produce Xanthan gum.
This production process is usually controlled according to certain conditions such as temperature, pH and oxygen levels.
The polysaccharide mixture produced by the bacteria is subjected to processing.
At this stage, the polysaccharides are removed and cleaned.
During this process, bacterial cells are removed and purification steps are performed.
The obtained Xanthan gum solution is usually concentrated.
Xanthan gum is then processed to remove water and dried.
This is done to obtain the final product in powder or granular form.
The dried Xanthan gum is subjected to a grinding process and brought to the desired particle size.
Xanthan gum is then packaged and made ready to be offered to the market.
Preparation of Xanthan Gum:
Xanthan gum is produced by the fermentation of glucose and sucrose.
The medium is well-aerated and stirred, and the xanthan polymer is produced extracellularly into the medium.
After one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.
Xanthan gum is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1.
A strain of X. campestris that will grow on lactose has been developed – which allows Xanthan gum to be used to process whey, a waste product of cheese production.
This can produce 30 g/L of Xanthan gum for every 40 g/L of whey powder.
Whey-derived Xanthan gum is commonly used in many commercial products, such as shampoos and salad dressings.
Detail of the biosynthesis:
Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit.
This links the synthesis of xanthan to carbohydrate metabolism.
The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane.
Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers.
Acetyl and pyruvyl residues are added as non-carbohydrate decorations.
Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae.
Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.
History of Xanthan Gum:
Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s, remaining the only manufacuturer in the US.
Xanthan gum was approved for use in foods in 1968 and is accepted as a safe food additive in the US, Canada, European countries, and many other countries, with E number E415 and CAS number 11138-66-2.
Xanthan gum derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.
Origin of Xanthan Gum:
Xanthan gum is produced by the fermentation of glucose and sucrose by the bacterium, Xanthomonas campestris.
The xanthan polymer is produced extracellularly into the medium.
After one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.
Safety of Xanthan Gum:
According to a 2017 safety review by a scientific panel of the European Food Safety Authority (EFSA), Xanthan gum (European food additive number E 415) is extensively digested during intestinal fermentation, and causes no adverse effects even at high intake amounts.
The EFSA panel found no concern about genotoxicity from long-term consumption.
The EFSA concluded that there is no safety concern for the general population when Xanthan gum is consumed as a food additive.
Handling and Storage of Xanthan Gum:
Handling:
Avoid dust formation; use in a well-ventilated area.
Use appropriate personal protective equipment (PPE) to prevent inhalation or contact with eyes.
Handle with care to prevent spills and minimize airborne dust.
Storage:
Store in a cool, dry, and well-ventilated area.
Keep in a tightly sealed container to prevent moisture absorption.
Avoid exposure to direct sunlight and high humidity.
Recommended storage temperature: 10–30°C (50–86°F).
Stability and Reactivity of Xanthan Gum:
Stability:
Stable under normal temperature and pressure conditions.
Maintains viscosity over a wide pH range (3–12).
Resistant to heat and enzymatic degradation.
Reactivity:
Non-reactive under normal storage and handling conditions.
Incompatible with strong oxidizing agents.
May generate dust, which can form combustible dust-air mixtures.
First Aid Measures of Xanthan Gum:
Inhalation:
If inhaled, move to fresh air.
If breathing difficulty occurs, seek medical attention.
Skin Contact:
Wash with soap and water.
If irritation persists, seek medical advice.
Eye Contact:
Rinse immediately with plenty of water for at least 15 minutes.
Seek medical attention if irritation continues.
Ingestion:
Generally non-toxic, but ingestion of large amounts may cause discomfort.
Drink water and seek medical advice if needed.
Firefighting Measures of Xanthan Gum:
Suitable Extinguishing Media:
Water spray, dry chemical, foam, or carbon dioxide (CO₂).
Fire Hazards:
Xanthan gum dust can form explosive dust-air mixtures.
Avoid creating airborne dust near ignition sources.
Protective Equipment for Firefighters:
Wear self-contained breathing apparatus (SCBA) and full protective gear.
Accidental Release Measures of Xanthan Gum:
Personal Precautions:
Avoid breathing dust; wear protective masks and gloves.
Ensure adequate ventilation.
Environmental Precautions:
Prevent material from entering drains and waterways.
Cleanup Methods:
Sweep up spilled material carefully to avoid dust formation.
Dispose of according to local regulations.
Exposure Controls / Personal Protection of Xanthan Gum:
Exposure Limits:
No specific occupational exposure limits, but avoid excessive dust inhalation.
Engineering Controls:
Use local exhaust ventilation to minimize airborne dust.
Personal Protective Equipment (PPE):
Respiratory Protection:
NIOSH-approved dust mask if exposure exceeds safe levels.
Eye Protection:
Safety goggles or face shield to prevent eye contact.
Skin Protection:
Protective gloves and clothing to prevent prolonged skin contact.
Identifiers of Xanthan Gum:
CAS Number: 11138-66-2
ChemSpider: None
ECHA InfoCard: 100.031.255
EC Number: 234-394-2
E number: E415 (thickeners, …)
UNII: TTV12P4NEE
CompTox Dashboard (EPA): DTXSID4044169
Chemical Formula: C₃₅H₄₉O₂₉
CAS Number: 11138-66-2
E Number: E415 (as a food additive)
Molecular Weight: ~933.75 g/mol
Solubility: Soluble in hot and cold water, insoluble in alcohol
pH Range: Stable between pH 3–12
CAS Number: 11138-66-2
Chem/IUPAC Name:: Xanthan gum
EINECS/ELINCS No:: 234-394-2
COSING REF No:: 80699
Properties of Xanthan Gum:
Chemical formula: C35H49O29 (monomer)
Molar mass: 933.748 g·mol−1
Chemical Formula: C35H49O29
Molecular Weight: 933.748 gr/mol
Density: 1.50 g/cm3
Melting point: 65 °C
Solubility: Soluble in water.
Appearance: Bright yellow powder structure
Chemical Name: Xanthan gum
Packaging Type: 25 kg packaging
Cas Number: 11138-66-2
Appearance: White to off-white powder
Solubility: Highly soluble in both hot and cold water
Viscosity: High viscosity, even at low concentrations
Shear Thinning: Becomes less viscous under shear stress (pseudoplastic behavior)
pH Stability: Stable over a wide pH range (3–12)
Chemical Formula: C35H49O29
Ionic Nature: Anionic (negatively charged)
Thermal Stability: Resistant to heat, maintaining viscosity at high temperatures
Compatibility: Works well with other hydrocolloids (e.g., guar gum, locust bean gum)
Specifications of Xanthan Gum:
Chemical Name: Xanthan gum
CAS Number: 11138-66-2
E Number: E415 (as a food additive)
Molecular Formula: C₃₅H₄₉O₂₉
Molecular Weight: ~933.75 g/mol
Appearance: White to off-white powder
Odor: Odorless or slightly characteristic odor
Taste: Neutral or slightly sweet
Solubility: Soluble in hot and cold water, insoluble in alcohol and organic solvents
pH Range: 3.0 – 12.0 (stable)
Viscosity (1% solution in water): 1200 – 1800 cP
Shear Thinning Behavior: Exhibits pseudoplasticity (reduces viscosity under shear)
Thermal Stability: Heat-resistant, retains viscosity at high temperatures
Moisture Content: ≤ 15%
Ash Content: ≤ 16%
Nitrogen Content: ≤ 1.5%
Pyruvic Acid Content: ≥ 1.5%
Total Plate Count: ≤ 5000 cfu/g
Yeast & Mold: ≤ 100 cfu/g
Coliforms: ≤ 30 MPN/g
E. coli, Salmonella, Staphylococcus Aureus: Absent
Names of Xanthan Gum:
Regulatory process names:
Corn sugar gum
Gum xanthan
Xanthan
Xanthan gum
Xanthan gum
Xanthan gum
IUPAC names:
9H-xanthene
Aluminium sulphate
xanthan gam
Xanthan gum
Xanthan gum
Xanthan gum
Xanthan gum
Other name:
E 415
Other identifiers:
11138-66-2
12673-42-6
12771-06-1
200013-98-5
37189-49-4
37279-85-9
37332-19-7
37383-52-1
39393-27-6
39444-54-7
478314-71-5
51811-95-1
54511-23-8
56592-13-3
615269-70-0
706786-85-8
80450-59-5
82600-55-3
85568-76-9
9088-32-8
98112-77-7