Xanthan Gum

Xanthan Gum - Source & Processing Properties

Xanthan Gum is produced by fermentation, using a pure culture strain
of Xanthomonas Campestris with glucose and related chemicals as
substrates, followed by purification and recovery with an alcohol solvent. Xanthan Gum consists of repeated pentassaccharide units to form cellulosic backbone through the 1, 4B–D glucosidic linkage and a side chain.

The strain of Xanthomonas Campestris is normally stored as freezedried ampoules. To activite a biological effect it is inoculated with a nutrient source under essential conditions; prepared inoculums are ready for large-scale fermentation.

Key Features:

Physical Xantham Gum is a white to pale white powder and mainly is an 80–100 mesh. Particle size can vary depending on the customer specifications and can consist of an agglomerated product to fine 200 mesh powder.
Solubility Xantham Gum is both hot and cold soluble and dissolves readily in water. Solubility is achieved in wide range of pH values and salt concentrations. Care is needed in dispersing Xanthan Gum and it is recommended that all dry ingredients be blended together and added to the liquid using high-speed agitation. The powdered mixture should be added to the vortex without entrapping air bubbles. Dispersibility can be improved by wetting the gum with a non-solvent such as alcohols or some oils. Hydration will also be slowed when introduced to a brine solution.
Stability Xanthan Gum is stable in applications with a wide range of pH values (2–12). It has a tolerance to enzymes, salt, and heat. For instance, Xanthan Gum in a 1.1% citric acid/citrate solution at a pH of 3.4 at 90C for 24 hours showed excellent thermal stability. Xanthan Gum also exhibits excellent freeze-thaw stability
Viscosity Viscosity values are generally not affected by changes in pH, addition of salt and thermal changes for extended periods of time, whereas other hydrocolloids break down under the same conditions. Xanthan Gum also exhibits excellent synergy with galactomannans such as Guar Gum and Locust Bean Gum.