Xanthan Gum USP

Xanthan gum  is a polysaccharide secreted by the bacterium Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example). It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1. It is produced by the fermentation of glucose, sucrose, or lactose.


One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called shear thinning or pseudoplasticity.


Chemical Name: Xanthan Gum
Mol. Formula: C35H49O29
CAS No: 11138-66-2


General Specifications

Test Specification…USP
Characters It occurs as cream colored  powder

Test (A)


(a) Specified Test.

Solubility Soluble in hot or cold water.
Viscosity The viscosity at 24O is not less than 600 centipoises
Loss on drying Not more than 15.0% of its weight
Ash Between 6.5% and 16.0%
Arsenic Not more than 3 µg/g
Lead Not more than 5 µg/g
Heavy metals Not more than 30 µg/g
Isopropyl Alcohol Not more than 0.075%
Pyruvic Acid Not less than 1.5%
Residual solvents Meets the requirements
Assay Not less than 91.0% and not more than 108.0%.of Xanthan Gum.


Shelf life, Storage and Packing

It should be stored in a segregated area in a cool and ventilated place away from combustible materials. Keep in a tightly closed container, sealed until ready for use. It is packed in 25kg or 50kg HDPE bags or drums as required.


GLP, cGMP (FDA) Approved, ISO 9001, ISO 14001, ISO 45001, ISO 17025, ISO 22000, FSSC 22000, FSSAI, Halal and Kosher certified.
We observe WHO Good manufacturing practice and Good laboratory practice.

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