Xanthan gum

Xanthan gum (CAS 11138-66-2), also known commercially as Kelzan and labeled E415 in food applications, is a high-performance polysaccharide produced by microbial fermentation. It functions as a rheology modifier, stabilizer, and emulsifier across a broad range of industries, delivering consistent viscosity and suspension control at low use levels.

In food manufacturing, it stabilizes dressings, sauces, and gluten-free baked goods by preventing phase separation and improving texture at concentrations below 1%. Personal care formulators rely on it to build viscosity in shampoos, lotions, and gels without compromising clarity or skin feel during application or storage.

Oilfield operations use xanthan gum in drilling fluids and completion muds, where it maintains suspension of solids under high-salinity and high-temperature conditions. In agrochemical formulations, it keeps active ingredients evenly dispersed in suspension concentrates and wettable powders throughout storage and application cycles.

Xanthan gum is supplied as a cream to off-white free-flowing powder in standard mesh sizes. Recognized grades include food-grade (FCC compliant) and pharmaceutical-grade. Standard quality certifications include USP and Ph. Eur., alongside technical-grade for industrial use. Packaging typically ranges from 25 kg bags to bulk quantities.