Xanthan Gum

 
Xanthan gum is a natural polysaccharide produced by the fermentation of Xanthomonas campestris. It is usually found in the form of a white or pale yellow powder and is widely used as a thickener, stabilizer, and emulsifier in the food, cosmetic, and industrial fields.
 
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Introduction To The Powerful Application Of The Xanthan Gum

Xanthan gum is a commonly used thickener and emulsifier in food additives, used to improve the shape and sensory properties of food. It is widely used in bakery foods, dairy products, frozen foods, salad dressings, beverages, brewing, confectionery, and pastry flavorings.
 

How We Choose The Quality Xanthan Gum

Specification

Item
Standard
Appearance
White crystalline powder
Thru 80 mesh
≥95.0%
Viscosity
1300-1700
Loss on drying
≤ 13.0 %
Pyruvic Acid
≥ 1.5%
PH(1% XG solution)
6.0-8.0
Heavy metals(Pb)
≤ 2.0 ppm
Arsenic (As)
≤ 2.0 ppm
Usage
thickeners
 
 

Packing and Storage Of Xanthan Gum

* Packing: 25KG plastic woven bag, 25KG paper plastic bag, 1000KG ton bag
 
* Storage: Store in a dark, sealed, ventilated, dry and cool place. Storage temperature below 25°C

The Difference Between Xanthan Gum, Sodium Alginate, and  

Sodium Carboxymethyl Cellulose:

1. Different Applications

Xanthan Gum
  • High-salt/high-temperature systems: sauces, salad dressings, pickled foods, high-salt beverages.
  • Suspension stability: fruit juices and pulps, liquid fertilizers, pigment suspensions.
  • Dairy products: yogurt, ice cream (anti-ice crystal formation, shape retention).
Sodium Alginate
  • Heat-Irreversible Gels: Popping beads, biomimetic jellyfish/caviar, vegetarian capsules, edible films.
  • Special Textures: Low-sugar jellies, puddings, and gluten enhancers for pasta products.
  • Microcapsules/Encapsulation: Probiotics, flavorings, and sustained-release active ingredients.
Sodium Carboxymethyl Cellulose
  • Basic thickening: Inexpensive beverages, ice cream, bread, noodles (moisture retention and gluten enhancement).
  • Film forming/coating: Moisture-proofing for candied fruits, tablet coating, paper sizing.
  • Daily chemical/industrial: Detergent thickening, toothpaste, papermaking, textile sizing.

2. Basic Information Comparison: Xanthan Gum, Sodium Alginate, and Sodium Carboxymethyl Cellulose

Xanthan gum, sodium alginate, and sodium carboxymethyl cellulose (CMC) are all commonly used water-soluble thickeners/stabilizers, but they differ significantly in their source, molecular type, solubility, and typical pH stability. Refer to the table below compiled by Polifar for detailed information.
Properties
Xanthan Gum
Sodium Alginate
Sodium carboxymethyl cellulose (CMC)
Origin
Microbial fermentation (Xanthomonas aurantiacus)
Extracted from natural brown algae (kelp/giant kelp)
Chemically modified from natural cellulose (cotton/wood)
Molecular Type
Anionic heteropolysaccharide (branched)
Anionic linear polysaccharide (mannuronic acid + guluronic acid)
Anionic cellulose ether derivative
Solubility
Swells rapidly in cold water, prone to clumping, requires high-speed stirring
Soluble in cold water, dissolves slowly, easily dispersed
Soluble in cold water, easily dispersible, higher degree of substitution improves salt tolerance
Typical pH Stable
Stable over a very wide pH range of 2–12
Stable at pH 4–10, easily gels/precipitates under strong acid conditions
Stable at pH 4–11, highest viscosity at pH 7
 
 

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