Xanthan gum

Description

Xanthan gum is a long-chain polysaccharide produced through the fermentation of sugars, such as glucose, mannose, and glucuronic acid, by the bacterium Xanthomonas campestris.

Chemical Properties

viscosity of 1% solution 1,200-1,600 mPas

Uses

Xanthan gum is widely utilized in the food industry as a thickening and stabilizing agent to control the rheological properties of various products, including emulsions, foams, and suspensions. Its molecular structure consists of D-glucose and D-mannose as dominant hexose units, along with D-glucuronic acid in trisaccharide side chains. Xanthan gum is soluble in both hot and cold water, exhibiting stability under acidic and alkaline conditions (pH 5–13). It is extensively used in oral and topical pharmaceutical formulations, cosmetics, and foods due to its non-toxic nature, compatibility with other ingredients, and good stability and viscosity properties.

Production Methods

Xanthan gum is a polysaccharide produced by a pure-culture aerobic fermentation of a carbohydrate with Xanthomonas campestris. The polysaccharide is then purified by recovery with propan-2-ol, dried, and milled.

Brand name

Rhodigel (Vanderbilt).

Safety Profile

When heated to decomposition it emits acrid smoke and irritating fumes.

Safety

The estimated acceptable daily intake for xanthan gum is up to 10 mg/kg body weight, and it has shown no adverse effects in long-term studies, making it a versatile and safe additive in various industries.

storage

Xanthan gum is a stable material. Aqueous solutions are stable over a wide pH range (pH 3–12), although they demonstrate maximum stability at pH 4–10 and temperatures of 10–60°C. Xanthan gum solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced. Xanthan gum provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions. In addition, it ensures excellent freeze–thaw stability. Solutions are also stable in the presence of enzymes, salts, acids, and bases. Vanzan NF-ST is especially designed for use in systems containing high salt concentrations as it dissolves directly in salt solutions, and its viscosity is relatively unaffected by high salt levels as compared with general purpose grades. The bulk material should be stored in a well-closed container in a cool, dry place.

Regulatory Status

GRAS listed. Accepted for use as a food additive in Europe. Included in the FDA Inactive Ingredients Database (oral solutions, suspensions, and tablets; rectal and topical preparations). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

Who Evaluation

Evaluation year: 2016