Xanthan Gum
CAS Number: 11138-66-2
Xanthan gum is an anionic microbial polysaccharide produced by fermentation of Xanthomonas campestris, known for its exceptional pseudoplastic rheology and stability across a wide temperature and pH range. It provides high viscosity at low concentrations (0.1–0.5%), excellent suspension and freeze-thaw stability, and strong synergy with galactomannans. Key grades include food, pharma, and oil-drilling quality.
Technical Specifications
| appearance | Cream-colored powder |
| moisture (%) | ≤13.0 |
| pH (1% solution) | 6.0–8.0 |
| pyruvate content (%) | ≥1.5 |
| viscosity (1% KCl solution, cP) | ≥1200 |
Applications
- Salad dressings and sauces suspension and stability
- Gluten-free bakery structure replacement
- Dairy and dairy-alternative beverage stabilization
- Frozen food freeze-thaw stability improvement
- Meat marinade and brine viscosity control
Key Features
- Outstanding pseudoplastic (shear-thinning) rheology for pumpability
- Stable from pH 1 to 13 and temperatures up to 130°C
- Effective suspension of particles even at 0.1% concentration
- EU E415 approved, GRAS status, non-GMO and organic grades available
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CAS Number
11138-66-2
Category
Food / Beverage AdditivesAvailability
In StockSample
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