Xanthan Gum is a polysaccharide, composed of glucose, mannose, pyruvate and acetyl units in the ratio of 2:2:1. Xanthan Gum has derived its name from the species of bacteria Xanthomonas campestris. It acts as an effective stabiliser and thickening agent, which is used in many industries such as food, oil and cosmetics. In 1969, it was approved as a non-toxic and safe polymer by the U.S. Food and Drug Administration (FDA).
CAS No.: 11138-66-2
Synonyms: Polysaccharide b 1459, Xanthomonas polysaccharide
| Properties | |
| Chemical formula | C35H49O29Â (monomer) |
| Molar mass | 933.748 g·mol−1 |
| State | Powder |
| Solubility | Highly soluble in cold and hot water |
| Odor | Odorless |
| Color | off white to white |
| Storage temp. | Hygroscopic |
Consuming high doses can cause:
| Pictograms : | Â Not Available |
| Hazard Statements : | Not Available |
| Precautionary statements : | Not Available |
Xanthan Gum is a polysaccharide, composed of glucose, mannose, pyruvate and acetyl units in the ratio of 2:2:1. Xanthan Gum has derived its name from the species of bacteria Xanthomonas campestris. It acts as an effective stabiliser and thickening agent, which is used in many industries such as food, oil and cosmetics. In 1969, it was approved as a non-toxic and safe polymer by the U.S. Food and Drug Administration (FDA).
CAS No.: 11138-66-2
Synonyms: Polysaccharide b 1459, Xanthomonas polysaccharide
| Properties | |
| Chemical formula | C35H49O29Â (monomer) |
| Molar mass | 933.748 g·mol−1 |
| State | Powder |
| Solubility | Highly soluble in cold and hot water |
| Odor | Odorless |
| Color | off white to white |
| Storage temp. | Hygroscopic |
Consuming high doses can cause:
| Pictograms : | Â Not Available |
| Hazard Statements : | Not Available |
| Precautionary statements : | Not Available |
Xanthan Gum is made by the bacteria Xanthomonas campestris by fermenting the sugar source like soy or corn. The polysaccharide is then purified, dried and ground into fine powder.Â
Xanthan Gum is generally considered as safe for consumption but it may cause digestive issues like bloating and gas in large doses.
Xanthan gum acts as a binder helps dough hold together and is widely used in glutemn free baking.
Xanthan gum is suitable for use in dairy products such as cheese, ice cream, and curd. It acts as a stabilizer and thickener, helping to improve texture and prevent the separation of ingredients
