Xanthan Gum

• CAS: 11138-66-2
• Catalog Number: ACM11138662-16
• Category: Other Products
• Molecular Weight: 933.75
• Molecular Formula: C35H49O29
• Description: Xanthan gum is a complex carbohydrate, made from the fermentation of simple sugars by a bacterium called Xanthomonas campestris. Xanthan gum is a popular ingredient in gluten-free baking, providing the texture and consistency that is often lost without gluten. It is also used in personal care products like shampoo, toothpaste and cosmetics because of its ability to make the products thicker and more stable.
• Synonyms: Gum xanthan
• IUPAC Name: 2-(2,4-diaminophenoxy)ethanol;dihydrochloride
• Canonical SMILES: C1=CC(=C(C=C1N)N)OCCO.Cl.Cl
• InChI: VXYWXJXCQSDNHX-UHFFFAOYSA-N
• InChI Key: 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
• Melting Point: 64.5 °C
• Appearance: fine, white to cream-colored powder
• Application: 1. Thickening agent: Xanthan gum is commonly used as a food additive to thicken liquids and create a desired texture in products such as salad dressings, sauces, and dairy products.; 2. Stabilizer: It also acts as a stabilizer in food products, helping to prevent separation of oil and water or other ingredients.; 3. Gluten-free baking: As a gluten-free alternative for wheat flour, xanthan gum can be used to provide elasticity and texture in baked goods.; 4. Industrial applications: Xanthan gum is also widely used in industrial applications, such as in the production of oil and gas, paper, and textiles.; 5. Personal care products: It can be found in personal care products, such as toothpaste, as a thickening agent.
• Complexity: 132
• Covalently-Bonded Unit Count: 3
• EC Number: 266-357-1;234-394-2
• Exact Mass: 240.043233g/mol
• Features And Benefits: 1. Provides stability to cosmetic formulations; 2. Enhances product texture and viscosity; 3. Emulsifies oil and water-based ingredients; 4. Provides long-lasting hydration; 5. Improves spreadability; 6. Enhances skin feel; 7. Does not leave a residue or greasy feeling on the skin; 8. Increases product shelf-life
• Formal Charge: 0
• H-Bond Acceptor: 4
• H-Bond Donor: 5
• Heavy Atom Count: 14
• MDL Number: MFCD00131256
• Monoisotopic Mass: 240.043233g/mol
• Physical State: Solid
• Rotatable Bond Count: 3
• UNII: Z5Y843J6KQ

Case Study

Chemical Modification of Xanthan Gum to Obtain Diverse Xanthan Gum Derivatives

Patel, Jwala, et al. RSC advances, 2020, 10(45), 27103-27136.

Xanthan Gum (XG) is known for its biocompatibility, non-toxicity and biodegradability. Further chemical modification of xanthan gum can break through its own limitations, and the obtained xanthan gum derivatives can meet the diverse needs of drug delivery, tissue engineering, oil drilling and other applications.
Synthesis of modified xanthan gum materials
· Etherified XG: The most common and widely studied XG ether derivative is O-carboxymethyl XG.
· Esterified XG: XG has also been reshaped through esterification. For example, esterification of the carboxyl group of XG with 1-bromooctane promotes hydrophobic association, thereby increasing the viscosity of XG.
· Oxidation of XG: Oxidation of XG can partially convert the glucopyranose units into aldehydes and create additional functional sites for covalent cross-linking.
· Amide Functionalized XG: The carboxyl functionality of the XG chain may be the focal point for bifunctional amine cross-linkers to establish covalent amide bonds.
· Acetal XG: The properties of XG can be modified by the formation of acetal bonds in the presence of aldehydes.

Baking Applications of Food Grade Xanthan Gum

Chaturvedi, Surabhi, et al. Microbial Polymers: Applications and Ecological Perspectives (2021): 87-107.

Xanthan gum is a heteropolysaccharide formed by strains of the genus Xanthomonas. It is a naturally occurring high molecular weight polysaccharide molecule formed primarily through various fermentation processes. Its extraordinary rheological properties make it a very useful stabilizer for water-based systems. It has a wide range of applications from the food industry to oil drilling. It is commonly used in salad dressings, sauces, dairy products, gravies, confectionery and general low-calorie foods in the food industry. Xanthan gum is also used in the manufacture of detergents, varnishes, polishes and agricultural flow agents.
Xanthan gum has been used in the manufacture of baked products as it improves the water holding capacity throughout the baking process and during storage. It has also been used to extend the shelf life of baked goods, as a substitute for eggs in some baked products, and to improve the softness, air absorption and storage properties of bread mixes, cookies and cakes. Foods supplemented with xanthan gum are known to reduce the caloric and gluten content in bread and improve the shelf life, freeze and thaw stability of cream and fruit fillings. Due to its ability to produce highly stable emulsions, it can be used to make oil-based and non-oil-based sauces and ketchups. Due to its stability in acidic, alkaline and salty media and its heat stability, it is used to manufacture products with a long shelf life. In addition to its textural properties, xanthan gum's ability to retain flavor and thaw stability over a long period of time has been used to derive very successful products. It is also used in dairy products due to its stabilizing properties and protection against thermal shock and preventing the formation of ice crystals. There are reports that the addition of xanthan gum helps improve the firmness of tapioca flour, the mouthfeel, hardness and crumbliness of biscuits.

Xanthan gum as an attractive cosmetic raw material

Furtado, Ingrid FSPC, et al. Biotechnology Research and Innovation Journal 6.1 (2022): 0-0.

Cosmetic formulators can use a wide range of thickeners to stabilize and increase the viscosity of their formulations. Xanthan gum stands out from all other gums for its biotechnological origin, which allows the insertion of an ingredient that, in addition to causing an increase in viscosity, can also bring a greater degree of sustainability to the final product. Xanthan gum is an anionic polysaccharide with a high molecular weight. This gum forms pseudoplastic solutions that exhibit good flow behavior. In addition to good formulation stability, it also brings good sensory properties to the final product, such as a pleasant and light structure. It is versatile and can be used in both hot and cold formulations and is stable over a wide range of pH and temperature. It can be used in formulations such as toothpaste, creams, lotions, shampoos, etc.
Different concentrations of xanthan gum, ranging from 0.01% (w/w) to 0.2% (w/w), were used to evaluate the effect of concentration on the emulsification properties in water-oil systems. Results The greater the concentration of xanthan gum, the greater the increase in the droplet contact area and, therefore, the lower the rheology of the solution. These characteristics are important because they determine the appearance of the target cosmetic product.

Custom Reviews

July 16, 2024

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Enhanced Rheological Properties for Functional Foods with Xanthan Gum
As a researcher in the science field, I have been using xanthan gum in my experiments to create enhanced rheological properties for functional foods. The unique polysaccharide produced by Xanthomonas campestris has proven to be a valuable ingredient, particularly when combined with konjac glucomannan and sodium alginate in ternary mixtures. The gel forming properties of xanthan gum have allowed me to create stable and consistent textures in my food formulations. Its thickening and stabilizing properties make it an essential additive in the food industry. I highly recommend xanthan gum for researchers looking to improve the rheological properties of their products.

July 28, 2024

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Xanthan Gum - A Key Ingredient for Emulsion Stability in Scientific Research
As a researcher in the field of science, I have had the opportunity to work with various emulsions and test stimuli. One product that has consistently impressed me with its performance is xanthan gum. In a recent study involving an emulsion of 5% w/v OA in deionized water, xanthan gum played a crucial role in stabilizing the emulsion and masking textural cues.

Custom Q&A

What is xanthan gum used for in skincare?

Xanthan gum is primarily used as a thickening and binding agent in skincare products.

Does xanthan gum have any skin conditioning properties?

Xanthan gum, being a polysaccharide, has the ability to lock in water and help maintain skin hydration levels, potentially providing some skin conditioning properties.

Who mainly uses xanthan gum in skincare products?

Xanthan gum is mainly used by formulators in the formulation of skincare products, rather than by consumers.

Does xanthan gum work well with other ingredients?

Yes, xanthan gum works well with almost all ingredients.

Are there any ingredients that should not be used with xanthan gum?

There are no ingredients known to interact negatively with xanthan gum.

What is xanthan gum derived from?

Xanthan gum can be derived from corn, wheat, soy, and dairy.

Can xanthan gum have any side effects when used topically?

Xanthan gum is generally well-tolerated and does not irritate the skin. However, individuals with allergies to corn, wheat, soy, or dairy may react to it.

Can xanthan gum clog pores?

No, xanthan gum is non-comedogenic and does not clog pores.

Is xanthan gum commonly used in natural and clean beauty products?

Yes, xanthan gum is commonly used in a variety of skincare products, including those in the natural and clean beauty space.

Does xanthan gum have any known benefits for the skin?

While there hasn't been much research specifically on the benefits of xanthan gum for the skin, its polysaccharides have the potential to lock in moisture and maintain hydration levels. However, it is not an active ingredient that consumers need to actively seek out.