Xanthan Gum

Products

Pure xanthan gum is available in pharmacies and drugstores, among other places. It was discovered in the 1950s and came on the market in the 1960s.

Structure and properties

Xanthan gum is a natural, high molecular weight, extracellular, purified and ground heteropolysaccharide obtained by the fermentation of carbohydrates (e.g., glucose, starch) with the rod-shaped bacterium. Xanthan gum consists of D-glucose, D-mannose, D-glucuronic acid, acetate and pyruvate. It exists as an off-white (beige) powder and is readily soluble in both hot and cold water.

Effects

Xanthan gum has thickening, stabilizing, emulsifying, gelling and foaming properties. It increases the viscosity of preparations. Products containing xanthan gum exhibit thixotropic behavior, i.e. they become temporarily more liquid under agitation, for example when shaken or under the action of shear forces. This is desirable, for example, in the manufacture of toothpastes, creams or salad dressings. Viscosity also decreases with increasing temperature.

Areas of application

  • As a thickener in the food industry (E 415), for example, for jams, sauces, mayonnaise, dairy products, ketchup, jelly, canned food, beverages, puddings and desserts.
  • For the production of gluten-free foods.
  • Xanthan gum is added in small amounts to hard doughs to make them softer and smoother.
  • For cosmetics and personal care products, in toothpastes.
  • As a pharmaceutical excipient.

Adverse effects

Xanthan gum is considered harmless and is usually well tolerated.