High Quality Food Grade Cosmetic Grade CAS 11138-66-2 Xanthan Gum Powder
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Product Description
Xanthan Gum is a high-molecular-weight polysaccharide produced by the fermentation of carbohydrates with Xanthomonas campestris. Its unique molecular structure, composed of a glucose backbone with trisaccharide side chains (mannose and glucuronic acid), grants it extraordinary physical and chemical resilience in various industrial applications.
Core Ingredient & Science
Core Ingredient: Xanthan Gum
Chemical Nature: Polysaccharide B-1459 / Biopolymer
1.
Superior Pseudoplasticity (Shear-Thinning): This is the most vital characteristic of Xanthan Gum. Under static conditions, it forms a dense network with a high yield value, effectively suspending particles to prevent sedimentation. However, upon shearing, the viscosity drops instantly, ensuring smooth flow during processing.
2.
Resilience in Extreme Environments: While many gums lose functionality in acidic or high-salt conditions, Xanthan Gum remains "stable as a rock" in high-salinity solutions. This makes it the ideal stabilizer for acidic juices, savory sauces, and high-performance technical formulations.
3.
Thermal Stability: During high-temperature processing or repeated freeze-thaw cycles, its structural integrity remains consistent, effectively protecting the visual and physical uniformity of the final product throughout its shelf life.
Technical Performance Overview
| Property | Technical Highlights | Formulation Value |
|---|---|---|
| Pseudoplasticity | Viscosity recovers instantly after shear. | Processing Ease |
| Heat Resistance | Stable -98°C to 90°C; resists 130°C/30min. | Ideal for UHT |
| pH Stability | Consistent across pH 2 to 12. | Acid/Alkali Stable |
| Suspension | 1% solution bearing capacity: 5N/m². | Anti-Sediment |
| Moisture Lock | Exceptional water retention capabilities. | Freshness Control |
Core Functions of Xanthan Gum
1.
Superior Thickening & Viscosity Enhancement: Even at extremely low concentrations, Xanthan Gum creates a robust, high-viscosity solution. Unlike starch, it maintains a stable texture that is not affected by temperature fluctuations, ensuring consistent product thickness.
2.
High-Efficiency Suspension & Stabilization: By forming a complex 3D molecular network, it effectively "traps" insoluble particles such as fruit pulp or oil droplets. This prevents sedimentation and phase separation, keeping the formulation uniform over a long shelf life.
3.
Exceptional Moisture Retention & Binding: As a powerful hydrocolloid, it locks in water molecules to prevent syneresis (weeping). In food, this maintains crumb softness; in cosmetics, it acts as a humectant to provide a smooth, hydrated feel on the skin.
Primary Industry Applications
A.
Food & Beverage Industry: Widely used in gluten-free baking to mimic gluten's elasticity and in salad dressings for permanent suspension. It also imparts a creamy, full-bodied mouthfeel to plant-based beverages like oat or almond milk.
B.
Personal Care & Cosmetics: Found in high-end serums and lotions to ensure a silky, non-sticky application. Its high transparency stabilizes active ingredients like Vitamin C while preventing the "pilling" effect during skin layering.
C.
Industrial & Technical Uses: In oil drilling, it provides superior lubrication for drilling muds. It is also used in agricultural sprays to improve the "cling" of pesticides on leaf surfaces, reducing runoff and waste.
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