| Description |
Xanthan Gum is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria. It is mainly used to thicken and stabilize emulsions, foams, and suspensions.
Xanthan gum is widely used as a food additive to control the rheological properties of a wide range of food products. In manufacturing, xanthan gum is used as a thickening and stabilizing agent in toothpastes and medicines. It is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes. It is used as a laxative. Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome). |
| Occurrence, Isolation |
Xanthan gum, the extracellular polysaccharide from Xanthomonas campestris and some related microorganisms, is produced on a nutritive medium containing glucose, NH4Cl, a mixture of amino acids, and minerals. The polysaccharide is recovered from the medium by isopropanol precipitation in the presence of KCl. |
| analysis of bacterial polysaccharide |
Xanthan gum is a high-molecular-weight polysaccharide gum produced by a pureculture fermentation of a carbohydrate with the gram-negative bacteria Xanthomonas campestris. This natural polysaccharide is widely used in the food industry and to a lesser extent in the pharmaceutical industry. Xanthan gum is monographed in the USP28/NF and in the PhEur. It is soluble in hot and cold water, as well as being stable under acidic and alkaline conditions (pH 5-13).
The primary structure of xanthan gum contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid. The trisaccharide side chain consists of two D-mannose residues and one D-glucuronic acid residue occurring as mixed K+, Na+, and Ca++ salts. Through the association of xanthan molecules, it is thought that a quaternary structure arises through the charged trisaccharide side chains. Xanthan gum is a water-soluble polymer. Neither USP nor PhEur provides an HPLC method for determination of identity or purity. |
| Chemical Properties |
viscosity of 1% solution 1,200-1,600 mPas |
| Chemical Properties |
Xanthan gum occurs as a cream- or white-colored, odorless, freeflowing, fine powder. |
| Uses |
Xanthan Gum is a gum obtained by microbial fermentation from the xanthomonas campestris organism. it is very stable to viscosity change over varying temperatures, ph, and salt concentrations. it is also very pseudoplastic which results in a decrease in viscosity with increasing shear. it reacts synergistically with guar gum and tara gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. it is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05-0.50%. |
| Uses |
In foods, pharmaceuticals, and cosmetics as stabilizer and thickening agent. For rheology control in water-based systems. In oil and gas drilling and completion fluids. |
| Uses |
xanthan gum (corn starch gum) serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations. It also stabilizes and thickens formulations. This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris. |
| Production Methods |
Xanthan gum is a polysaccharide produced by a pure-culture aerobic fermentation of a carbohydrate with Xanthomonas campestris. The polysaccharide is then purified by recovery with propan-2-ol, dried, and milled. |
| Brand name |
Rhodigel (Vanderbilt). |
| Safety Profile |
When heated to decomposition it emits acrid smoke and irritating fumes. |
| Safety |
Xanthan gum is widely used in oral and topical pharmaceutical formulations, cosmetics, and food products, and is generally regarded as nontoxic and nonirritant at the levels employed as a pharmaceutical excipient.
The estimated acceptable daily intake for xanthan gum has been set by the WHO at up to 10 mg/kg body-weight.
No eye or skin irritation has been observed in rabbits and no skin allergy has been observed in guinea pigs following skin exposure. No adverse effects were observed in long term feeding studies with rats (up to 1000 mg/kg/day) and dogs (up to 1000 mg/kg/day). No adverse effects were observed in a three-generation reproduction study with rats (up to 500 mg/kg/day).
LD50 (dog, oral): >20 g/kg
LD50 (rat, oral): >45 g/kg
LD50 (mouse, oral): >1 g/kg
LD50 (mouse, IP): >50 mg/kg
LD50 (mouse, IV): 100-250 mg/kg |
| storage |
Xanthan gum is a stable material. Aqueous solutions are stable over a wide pH range (pH 3-12), although they demonstrate maximum stability at pH 4-10 and temperatures of 10-60°C. Xanthan gum solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced. Xanthan gum provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions. In addition, it ensures excellent freeze-thaw stability. Solutions are also stable in the presence of enzymes, salts, acids, and bases. Vanzan NF-ST is especially designed for use in systems containing high salt concentrations as it dissolves directly in salt solutions, and its viscosity is relatively unaffected by high salt levels as compared with general purpose grades.
The bulk material should be stored in a well-closed container in a cool, dry place. |
| Regulatory Status |
GRAS listed. Accepted for use as a food additive in Europe. Included in the FDA Inactive Ingredients Database (oral solutions, suspensions, and tablets; rectal and topical preparations). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients. |
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