Xanthan Gum
CAS: 11138-66-2
Category: Food Ingredients
| Purity | Food Grade ≥99%, Pharmaceutical Grade ≥99%, Cosmetic Grade ≥98%, Industrial Grade ≥95% |
| Molecular Formula | (C35H49O29)n |
| Molecular Weight | Approximately 933.0 per repeating unit |
| Appearance | White to cream-colored fine powder, free-flowing, odorless or with a slight characteristic odor, forming a highly viscous solution when dispersed in water. |
| Packaging | 25 kg kraft paper bag with polyethylene inner liner, 20 kg/25 kg fiber drum, or customized food-grade bulk packaging according to customer requirements |
| Testing Indicators | Appearance — Visual inspection; Identification — Infrared spectroscopy (FTIR) characteristic polysaccharide absorption; Viscosity — Brookfield viscometer method; Moisture content — Karl Fischer titration or loss on drying (USP <731>); pH — Aqueous solution pH measurement; Ash content — Gravimetric determination; Microbial limits — Total plate count, yeast and mold count (USP <61>/<62>); Heavy metals — ICP-MS or atomic absorption spectroscopy; Purity — Polysaccharide content determination. |
| Storage Notes | Store in a cool, dry, and well-ventilated warehouse. Keep the container tightly sealed and protected from moisture, heat, and direct sunlight. Avoid storage near strong oxidizing agents. Prevent contamination during handling. |
| Lead Time | 10 days |
Xanthan Gum is a natural microbial polysaccharide produced by fermentation of Xanthomonas campestris. It is widely used as a thickener, stabilizer, suspending agent, emulsifier, and rheology modifier in food, beverage, pharmaceutical, cosmetic, and industrial formulations. It provides excellent viscosity control, freeze-thaw stability, and resistance to changes in pH and temperature.