l Product name:Xanthan gum
l CAS No.: 11138-66-2
l Synonyms: Corn sugar gum; Xanthan; Gum xanthan; UNII-TTV12P4NEE
l Molecular Formula: （C35H49O29)n
l Molecular Weight: A molecular mass of approximately 1106
1．xanthan gum is most often found in salad dressings and sauces. It
helps to prevent oil separation by stabilizing the emulsion,
although it is not an emulsifier.
2．Xanthan gum also helps suspend solid particles, such as spices.
Also used in frozen foods and beverages,
3．xanthan gum helps create the pleasant texture in many ice creams,
along with guar gum and locust bean gum. Toothpaste often contains
xanthan gum, wherein it serves as a binder to keep the product
4．Xanthan gum also helps thicken commercial egg substitutes made from
egg whites, to replace the fat and emulsifiers found in yolks. It
is also a preferred method of thickening liquids for those with
swallowing disorders, since it does not change the color or flavor
of foods or beverages at typical use levels.
5．Xanthan gum is also used in gluten-free baking. Since the gluten
found in wheat must be omitted, xanthan gum is used to give the
dough or batter a stickiness that would otherwise be achieved with
6．In the oil industry, xanthan gum is used in large quantities,
usually to thicken drilling mud.
7．In cosmetics, xanthan gum is used to prepare water gels, usually in
conjunction with bentonite clays. It is also used in oil-in-water
emulsions to help stabilize the oil droplets against coalescence.
It has some skin hydrating properties. Xanthan gum is a common
ingredient in fake blood recipes, and in gunge/slime.
l Packaging:25KG kraft bag,25kg carton
l Storage:Store in a cool, dry, ventilated environment.