Xanthan Gum Factfile: Manufacture, Properties and Uses

Xanthan gum is a versatile polysaccharide with a number of uses across industry, chiefly in food and beverage production, but also across personal care, pharmaceuticals and even oil and gas.

How is xanthan gum made?

Xanthan gum is made by fermenting a carbohydrate source (such as corn, wheat or sugar) with the bacteria Xanthomonas campestris.

This fermentation process produces a polysaccharide, which is then precipitated with alcohol. This changes the solubility of the polysaccharide in water, forcing it out of solution so it can be collected, dried and milled into a fine powder.

This bacteria used to produce xanthan gum is how it derives its name. Also commonly known as corn sugar gum, it has the E number E415.

What does xanthan gum do and what is it used for?

Because of its unique molecular structure and ability to bind water, xanthan gum delivers a range of valued functional properties.

It can provide thickening, stabilising and suspension properties at very low concentrations, working reliably across a wide range of temperatures and pH levels.

In food and beverage products, it helps to maintain an even texture, improve mouthfeel and prevent ingredients from separating. Xanthan gum can be used as a substitute to thickeners and binders like gluten, gelatin and cornstarch.

• Gluten-free bread, cakes and pastries: provides binding and texturising (mimicking gluten)
• Sauces, dressings and soups: provides thickening and stabilising
• Dairy products (ice creams, yogurts, cream cheese, plant-based milk, cheese sauces): improves texture and consistency

As well as being gluten free, xanthan gum is considered vegan and halal.

In industrial and personal care applications, it enhances viscosity, stabilises emulsions and keeps solid particles evenly dispersed.

• Shampoos, lotions, creams and toothpastes: improves viscosity and stability
• Pharmaceutical syrups and liquid medicines: acts as a suspension agent
• Water gels: improves thickness and stabilisation
• Oil-in-water emulsions: enhances droplet coalescence
• Drilling muds for oil and gas exploration: improves viscosity

How do you use xantham gum?

For food and beverage formulators, xanthan gum is typically added at 0.05–0.5% of the total recipe weight.

The amount used depends on the desired thickness or stabilisation of the end product. Be careful to use it sparingly, however – excessive amounts can create an overly thick or slimy texture.

To prevent clumping, blend with dry ingredients (such as sugar) for even dispersion. Then, mix into liquid under high shear (strong, rapid mixing) until fully hydrated.

Xanthan gum is suitable for both hot and cold production systems, with high levels of viscosity stability across a wide range of pHs.

Airedale Group Food & Beverage: quality ingredients solutions

We help food and beverage producers and manufacturers across the UK and Europe meet their ingredient requirements.

Our food-grade xanthan gum is available in bulk 25kg bags with fast, secure delivery through our private vehicle fleet.

Xanthan Gum (Food Grade)