Product Description of Xanthan Gum CAS#11138-66-2
Xanthan Gum is a high-molecular-weight heteropolysaccharide produced by fermentation of Xanthomonas campestris. It appears as an off-white to light yellow fine powder. It disperses easily in cold or hot water to form high-viscosity aqueous solutions, showing stable rheological performance over a wide range of pH values and temperatures. It maintains good viscosity stability in salt-containing systems and exhibits excellent suspension and emulsifying capacity.
It is available in food grade, cosmetic grade and oilfield grade, complying with relevant international standards. As an eco-friendly thickener and stabilizer, it has good compatibility with most water-soluble raw materials and is widely used in diversified formulation systems.
Xanthan Gum Chemical Properties
| Melting point | 64.43 °C |
| storage temp. | Hygroscopic, -20°C Freezer, Under inert atmosphere |
| solubility | Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. |
| form | Solid |
| color | Off-White to Pale Yellow |
| Odor | sl. organic odor, tasteless |
| biological source | Xanthomonas campestris |
| Merck | 14,10057 |
| Stability: | Stable. Combustible. Incompatible with strong oxidizing agents. |
| InChI | InChI=1S/C8H12N2O2.2ClH/c9-6-1-2-8(7(10)5-6)12-4-3-11;;/h1-2,5,11H,3-4,9-10H2;2*1H |
| InChIKey | VXYWXJXCQSDNHX-UHFFFAOYSA-N |
| SMILES | C(O)COC1=CC=C(N)C=C1N.[H]Cl.[H]Cl |
| LogP | 3.926 (est) |
| CAS DataBase Reference | 11138-66-2(CAS DataBase Reference) |
| EPA Substance Registry System | Xanthan gum (11138-66-2) |
Product Application of Xanthan Gum CAS#11138-66-2
Food grade Xanthan Gum is a popular food hydrocolloid used as thickener, stabilizer and suspending agent. It is widely incorporated into salad dressings, sauces, fruit beverages, dairy drinks and ice cream to avoid layering and sedimentation. It improves the mouthfeel of baked fillings, puddings and confectionery, delivering smooth and consistent texture.
It can also be used in gluten-free food formulations to enhance moisture retention and processing performance. With low addition amount required, it helps maintain stable product quality during storage and transportation for various ready-to-eat food systems.
