Xanthan Gum
- CAS
- 11138-66-2
- EC
- 234-394-2
- Food Code
- E415
- Sectors
- Food & Nutrition, Personal Care & Cosmetics, Oil, Gas & Energy
Xanthan Gum (CAS 11138-66-2) is a high-molecular-weight polysaccharide obtained by fermentation of glucose or sucrose with Xanthomonas campestris, supplied as an off-white, free-flowing Food Grade powder that dissolves in cold and hot water to give viscous, pseudoplastic solutions used to thicken and stabilize foods, cosmetics and drilling fluids. Remarkably stable across pH 2-12 and wide temperature ranges, it delivers powerful thickening, suspending, and emulsion-stabilizing performance at dosages as low as 0.1-1%. It is a cornerstone of sauces, dressings, dairy products, beverages, and gluten-free bakery . Beyond food, xanthan gum thickens cosmetics and personal care formulations, suspends actives in pharmaceutical syrups, and controls rheology in oilfield drilling fluids and water-based industrial systems.
Xanthan Gum
Applications
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.
Safety & Risks
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.
Packaging
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.