Xanthan Gum
Xanthan gum is an off-white to light yellow free-flowing powder produced by fermentation of glucose or sucrose with Xanthomonas campestris bacteria. It has a high molecular weight polysaccharide structure ((C35H49O29)n), density ~1.5 g/cm³, and is highly soluble in cold/hot water forming viscous, pseudoplastic solutions, but insoluble in most organics. Stable over wide pH (2-12) and temperature ranges, it exhibits excellent thickening, suspending, and emulsifying properties even at low concentrations (0.1-1%).
Xanthan Gum
Used as thickener, stabilizer, and emulsifier in food (sauces, dressings, bakery, gluten-free); in cosmetics and personal care for gels and lotions; in pharmaceuticals for suspensions and controlled release; in oil drilling fluids as viscosifier; in industrial cleaners and agriculture for suspension.
GRAS by FDA (E415); low toxicity, no adverse effects at food levels. May cause mild gastrointestinal discomfort in high doses; dust irritates eyes/respiratory. Stable; avoid strong oxidizers. Use PPE for handling.
Typically in 25kg multi-wall paper bags with PE liners or cartons; store in cool, dry, ventilated areas to prevent caking per standard industry practice.
