Xanthan Gum
Food Additives 2025-03-02
CAS No. 11138-66-2 EC No. 234-394-2 MF No. (C35H49O29)n MW No. 241.11496 Multiple Names Corn Sugar Gum; Xanthan; Gum Xanthan; UNII-TTV12P4NEE; Xanthan-Gum.
Basic Information
| Attribute | Details |
|---|---|
| Name | Xanthan Gum |
| CAS Number | 11138-66-2 |
| Formula | (C35H49O29)n |
| Appearance | Off-white to light beige powder |
| Source | Produced by fermentation of the bacterium Xanthomonas campestris |
Properties and Characteristics
| Attribute | Details |
|---|---|
| Solubility | Soluble in cold and hot water, forming a viscous solution |
| Viscosity | High viscosity, even at low concentrations |
| Stability | Stable over a wide range of pH values and temperatures |
| Pseudoplasticity | Shear-thinning property, reducing viscosity under shear stress |
| Syneresis | Low syneresis, maintaining gel structure over time |
Applications
| Attribute | Details |
|---|---|
| Food Industry | Used as a thickener, stabilizer, and emulsifier in various food products |
| Pharmaceuticals | As a suspending and stabilizing agent in suspensions and emulsions |
| Oil and Gas | Used in drilling muds for well bore stability and fluid loss control |
| Cosmetics | As a stabilizer and emulsifier in personal care products |
| Agriculture | As a soil conditioner to improve water retention and nutrient availability |
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