Xanthan Gum#11138-66-2
Xanthan gum is a commonly used microbial polysaccharide, typically produced by the fermentation of *Xanthomonas campestris*. Its core functions are thickening, stabilizing, and emulsifying, and it is widely used in the food, petroleum, and daily chemical industries.
Its functions are diverse: it combines thickening, stabilizing, and emulsifying properties, keeping liquid or semi-fluid systems homogeneous and preventing stratification. Furthermore, it is highly adaptable: its performance remains stable under varying temperatures, pH values, and salt concentrations, making it suitable for a wide range of applications.
Product Name: | Xanthan gum |
Synonyms: | GUM XANTHAN;GLUCOMANNAN MAYO;GALACTOMANNANE;XANTHANGUM,FCC;XANTHANGUM,NF;XANTHATEGUM;Xanthan Gummi;XANTHAN NF, USP |
CAS: | 11138-66-2 |
MF: | C8H14Cl2N2O2 |
MW: | 241.11496 |
EINECS: | 234-394-2 |
Product Categories: | API;thickener;Oil drilling Chemicals;Food additives;Mud Drilling Chemicals;Food & Feed ADDITIVES;11138-66-2;REALET |
Mol File: | 11138-66-2.mol |
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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) |
Xanthan Gum#11138-66-2 Application
Xanthan gum is widely used in the food, industrial, and other fields, effectively improving the texture and maintaining the stability of a system.
· 1. Food Industry (the primary field): It covers almost all types of processed foods, primarily optimizing taste, preventing separation, and extending shelf life.
Beverages: Used in fruit juices, lactic acid bacteria beverages, carbonated drinks, etc., to prevent fruit pulp sedimentation and maintain system homogeneity.
Sauces: Added to salad dressings, ketchup, oyster sauce, etc., to increase viscosity, enhance smoothness, and prevent oil-water separation.
Baking and Dairy Products: Improves dough water retention in bread and cakes; enhances stability and reduces ice crystal formation in yogurt and ice cream.
Others: Also used in canned goods, frozen foods, instant noodle seasoning packets, etc., to maintain food shape and flavor stability.
· 2. Industrial Fields: Xanthan gum mainly utilizes its acid and alkali resistance and high-temperature stability properties to act as a thickener and suspender.
Oil Extraction: As a drilling fluid thickener, it increases drilling fluid viscosity, helps carry cuttings, and stabilizes the wellbore.
Daily Chemical Industry: Added to toothpaste, shampoo, and skincare products to adjust product consistency and flowability, improving user experience.
Textile and Paper Industry: Used as a pulp stabilizer in textile printing and dyeing; improves pulp uniformity and increases paper strength during papermaking.
· 3. Other Fields
Agriculture: Used as a suspending agent in pesticides and fertilizers to improve pesticide adhesion, reduce runoff, and enhance efficacy.
Pharmaceutical Industry: Used as an excipient in pharmaceutical preparations, such as adjusting concentration in oral liquids and ointments, or controlling drug release rate in sustained-release formulations.
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