Xanthan Gum

About this product

Xanthan gum is Jungbunzlauer's hydrocolloid with outstanding properties – being used as stabiliser and thickener in uncountable applications. CAS Registry Number: [11138-66-2] E-Number: E415 Chemical Formula: (C₃₅H₄₉O₂₉)ₙ Introduction Xanthan gum exhibits extraordinary and useful properties, for example high viscosity at low concentrations, little change in viscosity at varying temperatures, and excellent stability over a wide pH range. It also provides good freeze-thaw stability and shows remarkable suspension characteristics. It is used as a stabiliser, thickener, suspending agent and bodying agent in food applications such as salad dressings, sauces, instant products, desserts, bakery dairy products, and fruit juices as well as in the formation of various low-calorie foods. Cosmetic and pharmaceutical applications of xanthan gum include the use in tooth pastes, lotions, shampoos and formulations such as tablets. Typical industrial applications of xanthan gum is the use in cleaners, paints, ceramic glazes, inks and oil drilling fluids. Learn more about uses, formulations, and support offered in our guide: What is xanthan gum? Functions This ingredient offers you the following excellent functions. Mouthfeel Release control agent Stabilisation Stabiliser Suspension Tablet binder Thickening Specifications Jungbunzlauer offers a wide range of xanthan gum types. Standard grades are available as: Food (F), technical (T) and oil (O) grades 3 different particle sizes: F (fine), N (normal) and G (coarse) Our range of special grades includes: CS: clear solution ST: salt tolerant DF: dust free ED: easily dispersible P: reduced pseudoplasticity AS: acid stable PC: personal care OC: oral care Standard packaging for Jungbunzlauer xanthan gum is 20kg net polyethylene-lined, corrugated cardboard boxes for food grade and 25kg net paper bags for technical grade. Specifications are available upon request. Properties High stabilising and suspending properties High viscosity at low concentration Soluble in hot and cold water High pseudoplasticity (shear-thinning) Excellent freeze/thaw stability Very resistant to pH variations Highly resistant to temperature variations Highly resistant to enzymatic degradation Very low caloric value Compatible with all commercial thickeners and stabilisers. Legal aspects In Europe, xanthan gum is listed as generally permitted food additive (E415) and may be added to all foodstuffs, following the ‘quantum satis’ principle, as long as no special regulation restricts the use (cf. Regulation (EC) No 1333/2008). In the USA the Food and Drug Administration (FDA) has affirmed xanthan gum as food additive permitted for direct addition to food for human consumption in accordance with 21 CFR § 172.695. Being a polymer, xanthan gum is exempted from REACH registration. Also, no monomer registration is required for this substance.