Xanthan Gum
Xanthan gum is a fermentation-derived polysaccharide supplied as a thickener and stabiliser.
Pricing, MOQ, availability, packaging and full specifications are confirmed per enquiry. Add several products to the Inquiry Cart to send one consolidated request.
Description
Xanthan gum is a high molecular weight polysaccharide produced by fermentation with Xanthomonas campestris. It is valued for a specific rheological behaviour — its solutions are strongly pseudoplastic, thinning sharply under shear and recovering viscosity immediately when shear stops. That property is what allows a dressing to pour easily and then hold particles in suspension, and it is the basis of most of its use. It is also unusually robust, holding viscosity across a wide pH range, in the presence of salt, and through freeze-thaw cycling. It is used in dressings, sauces, beverages, bakery, gluten-free formulation and oilfield drilling fluids.
Product Details
- CategoryFood Additives
- GradeConfirmed as per customer requirement
- OriginAvailable on request
- DocumentationSpecification sheet and Certificate of Analysis available on request
- CAS Number11138-66-2
Applications
- Sauces, dressings and condiments
- Beverages and suspension systems
- Gluten-free bakery formulations
- Dairy and frozen products
- Oilfield and technical applications
Specification
- AppearanceCream to off-white powder
- SolubilitySoluble in water
- CAS Number11138-66-2
- Full technical specifications, including assay and analytical limits, are available on request.
Packaging
- Typically supplied in 25 kg fibre drums or kraft paper bags with an inner polyethylene liner.
- Smaller pack sizes are commonly available for trial and development quantities.
- Packaging is subject to product and quantity, and is confirmed on enquiry.
