Xanthan Gum

Xanthan Gum is a natural biopolymer produced by the culture fermentation of Xanthomonas campestris on a polysaccharide backbone. The xanthan gum molecule is similar to cellulose with side chains linked to every other glucose unit consisting of a glucuronic acid unit between two mannose units. The compounds are attached to some single unit side chains by ketal linkages.

Xanthan gum is readily soluble in cold or hot water and form highly viscous, heat stable solutions with high tolerance in strong acidic and basic environments. Xanthan gum is insoluble in organic solvents with the exception of a few water miscible alcohols. Other features include:

• Provides high viscosity at low concentrations.
• Solution viscosity is stable in wide temperature and pH conditions.
• Solution viscosity is stable in wide temperature and pH conditions.
• Excellent stability in acid systems.
• Exhibits stability to shear stress.
• Solutions are stable and compatible with most salts.
• Shows synergistic effect with guar and locust bean gums

Types Available

Xanthan gum is available in food and industrial grades. The standard viscosity of Xanthan gum is 1300 - 1700 cps. of a 1% solution in 1% KCI measured with Brookfield LVT, spindle 3, 60 rpm at 25ºC. The Procell Company offers the food grade Xanthan Gum in the following types based on particle size:

Xanthan Gum XG-R: 80 mesh particle size
Xanthan Gum XG-F: 200 mesh particle size

The above grades of Xanthan gum meet the standards for identity and purity established in the Food Chemicals Codex and the Food and Agriculture Organization of the Untied Nations World Health Organization (FAO/WHO) and may be used in accordance with the FDA Code of Federal Regulations Title 21, Section 172.695 - for use as a stabilizer and thickener.

Application

In conditions of high pH, high temperature, salts, acids, and high shear the versatile function of Xanthan Gum can benefit many applications: