Xanthan gum

Xanthan gum (CAS 11138-66-2) is a polysaccharide produced by microbial fermentation. Also marketed as Kelzan; E415 in food applications.

Where is Xanthan gum used?

• Food: stabilizer in dressings, sauces and gluten-free baked goods, preventing phase separation below 1%
• Personal care: viscosity builder in shampoos, lotions and gels
• Oilfield: suspends solids in drilling fluids and completion muds under high salinity and temperature
• Agrochemicals: keeps active ingredients dispersed in suspension concentrates and wettable powders
• It functions as a rheology modifier, stabilizer and emulsifier.
• Inhibits starch retrogradation and syneresis of other gels.
• Stabilizes foams.
• Used as a thickener in water-based coatings for food packaging.

Good to know: Recognized grades include food-grade (FCC compliant), pharmaceutical-grade, and technical-grade for industrial use. Standard quality certifications include USP and Ph. Eur.

Formulation notes

• For recipes lacking stability to freezing or acidity, add 0.1% to 0.2%.
• Has good synergy with galactomannans (guar gum, locust bean gum, tara gum); the combination forms a gel.
• Imparts high viscosity at rest at concentrations around 1%.
• Typical usage level for thickening in foods is 0.5% or less.

Typical specification

• Available in 200 mesh particle size.
• Soluble in both cold and hot water.
• Food-grade moisture (loss on drying) is ≤ 15%.
• Residual isopropyl alcohol in food-grade material must fall below 500 ppm.

Regulatory status

• Recognized as safe by FDA, EFSA and JECFA.
• Oil drilling grade is governed by API 13A Section 19 standard.

Storage, packaging and handling

• Solution viscosity is stable over pH 3-11, in presence of up to 10% KCl, 10% NaCl2, 5% Na2CO3, and up to 90°C.
• Store away from moisture, heat, and light in closed packaging.

Frequently asked questions about Xanthan gum

What is the pH range of food-grade xanthan gum in solution?

Food-grade xanthan gum pH (1% solution) is 6.0–8.0.

What is the minimum assay or purity specification for food-grade xanthan gum?

Food-grade xanthan gum purity (assay) is ≥ 91% pyruvic acid content basis.

Is xanthan gum suitable for highly acidic foods and does it withstand freezing, cooking and alcohol?

It is functional at pH values below 2, making it suitable for highly acidic foods such as salad dressings, and it is stable to freezing, cooking, alcohol, and acidity.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.