Xanthan Gum CAS NO 11138-66-2 For Food Grade

Product Name:Xanthan Gum
Appearance:near to white or light-yellow powder
Product Properties:Soluble in cold, hot water, the solution is neutral, resistance to freezing and thawing, insoluble in ethanol.

Product Detail


Xanthan gum is a pond of extracellular microorganisms produced by sugar intoxication by Xanthomonas. Due to its special structure and colloidal properties of macromolecules, it has a variety of functions. It can be used as an emulsifier, stabilizer, gel thickener, wetting agent, film forming agent, etc., and is widely used in various fields of the national economy.

1.As food Additive

Acid-resisting salt-tolerant thickening stabilizer

Be applicable to various kinds of juice beverage, fruit juice concentrate, food with seasoning (such as soybean sauce, oyster sauce, salad sauce). The stabilization effect of Xanthan gum is obviously batter than other gum. It is with extremely strong heat stability so that ordinary high temperature sterilization has no effect to it. 


As an emulsifier, it is applied in various kinds of protein drink, milk beverage, etc to prevent oil-water stratification and improve protein stability, prevent protein sediment. It is also used as foaming agent and foam stabilizer based on its emulsifying capacity.

Filling agent

As stable high viscosity filler, it can be applied in processing of various kinds of dessert, bread, biscuit, candy, etc. Under the condition that the traditional flavor of the food is not changed, it can make the food with more preferable shape preserving property, longer expiration period and batter taste. It is beneficial to the food diversification and industrialization scale production. In the production process of various kinds of frozen foods, xanthan gum it is with function for preventing water loss, delaying aging and prolonging quality guarantee period. 

Emulsion stabilizer

As an emulsion stabilizer, it is applied in frozen foods. In ice cream, sorbet, xanthan gum can adjust the viscosity of mixture and make its composition uniform and stable and its tissue soft and smooth. Since the relation between the viscosity of xanthan gum and temperature has plasticity and shearing property, during the processing, its viscosity is reduced and the resistance is decreased, so that it is in favor of processing; however, during the aging stage, viscosity is recovered so that it is beneficial to improving expansion rate, preventing the generation of large ice particles in ice cream tissue and making the taste of ice cream more fine and smooth. Meanwhile, it also improves the freeze-thaw stabilization of the product. 

Application in flour product 

In flour product, xanthan gum is a kind of additive worth being promoted. In the producing process of fine dried noodles, noodles and instant noodles, the added xanthan gum can improve gluten power of dough; the dough sheet extruded is with toughness and is reduced broken rate after drying, meanwhile it also improve taste and make it chewy, fresh and smooth; for frying cooking, it also can save oil and reduce cooking cost.

Other application

Except for the applications above, xanthan gum is also widely used in processing of meat food, fruit and vegetable fresh-keeping cans and other foods. 


 Product Name

Xanthan Gum Food Grade




Cream colored powder

Viscosity(1% solution in 1% KCL)


PH(1% solution)

6.0 ~ 8.0

Loss on Drying  




Particle size

100% through 80mesh(180micro) Min.

92% through 200mesh (75micro)





Ethanol or Isopropanol


Pyruvic Acid


Heavy metal


Lead *






Total plate count

Not more than 2000cfu/g


Not more than 100cfu/g

E. coli *




Conclusion: This product conforms to requirement of feed standard.

CAS NO 11138-66-2 Xanthan Gum CAS NO 11138-66-2

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