Xanthan Gum

Xanthan gum exhibits extraordinary and useful properties, for example high viscosity at low concentrations, little change in viscosity at varying temperatures and excellent stability over a wide pH range. It also provides strong freeze-thaw stability showing remarkable suspension characteristics. It is often contained in toothpaste and a preferred method of thickening. In the food industry it is used in a wide range of products such as sauces, dressings, meat and poultry, bakery, confectionery, beverage and several dairy products. A major ingredient used in cosmetics and other personal care formulations as well.

Synonyms

E415, Polysaccharide gum, Scleroglucan and Xanthan Gum, Sclerotium Gum and Xanthan Gum

Chemical Formula

C35H49O29

CAS Number

11138-66-2, 39464-87-4