Xanthan Gum CAS 11138-66-2

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Xanthan gum, 1%, can produce a significant increase in the viscosity of aliquid.

In foods, xanthan gum is common insalad dressings and sauces. It helps to prevent oil separation by stabilizingthe emulsion, although it is not an emulsifier. Xanthan gum also helps suspendsolid particles, such as spices. Xanthan gum helps create the desired texture inmany ice creams. Toothpaste often contains xanthan gum as a binder to keep theproduct uniform. Xanthan gum also helps thicken commercial egg substitutes madefrom egg whites, to replace the fat and emulsifiers found in yolks. It is alsoa preferred method of thickening liquids for those with swallowing disorders,since it does not change the color or flavor of foods or beverages at typicaluse levels.

In gluten-free baking xanthangum is used to give the dough or batter the stickiness that would otherwise beachieved with gluten. In most foods, it is used at concentrations of 0.5% orless. Xanthan gum is used in wide range food products, such as sauces &dressings, meat & poultry products, bakery products, confectioneryproducts, beverages, dairy products, others.

In the oil industry, xanthan gum isused in large quantities to thicken drilling mud.These fluids serve to carrythe solids cut by the drilling bit back to the surface. Xanthan gum providesgreat "low end" rheology. When the circulation stops, the solidsstill remain suspended in the drilling fluid. The widespread use of horizontaldrilling and the demand for good control of drilled solids has led to itsexpanded use. It has also been added to concrete poured underwater, to increaseits viscosity and prevent washout.

In cosmetics, xanthan gum isused to prepare water gels, usually in conjunction with bentonite clays. It isalso used in oil-in-water emulsions to help stabilize the oil droplets againstcoalescence. It has some skin hydrating properties. Xanthan gum is a commoningredient in fake blood recipes, and in gunge/slime.