Xanthan Gum Food Grade Raw Powder

Xanthan gum, also known as xanthan gum, is a widely used microbial extracellular polysaccharide produced by *Xanthomonas campestris* through fermentation engineering using carbohydrates as the main raw material (such as corn starch). It possesses unique rheological properties, good water solubility, stability to heat and acids/alkalis, and excellent compatibility with various salts. As a thickener, suspending agent, emulsifier, and stabilizer, it is widely used in more than 20 industries, including food, petroleum, and pharmaceuticals. It is currently the world's largest-scale produced and most widely used microbial polysaccharide.

Xanthan gum, also known as xanthan gum or xanthan gum, is an extracellular acidic heteropolysaccharide produced by the fermentation of *Xanthomonas campestris*. It is a high-molecular-weight polysaccharide compound composed of D-glucose, D-mannose, and D-glucuronic acid in a 2:2:1 ratio, with a relative molecular mass exceeding 1 million. Xanthan gum's secondary structure consists of side chains that wrap anti-rotate around the main chain backbone, maintaining a rod-like double helix structure through hydrogen bonds.

Also known as xanthan gum. Applications include thickeners, suspending agents, etc.
Application Industries: Food, petroleum, pharmaceuticals, etc.

Xanthan gum is currently the world's most superior bio-gum, combining thickening, suspending, emulsifying, and stabilizing properties. The amount of pyruvate groups at the ends of the xanthan gum molecular side chains significantly affects its performance. Xanthan gum possesses the general properties of long-chain polymers, but it contains more functional groups than typical polymers, exhibiting unique properties under specific conditions.

Its conformation in aqueous solutions is diverse, displaying different characteristics under different conditions.

• Suspension and Emulsification Properties: Xanthan gum has excellent suspending properties for insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bound, ribbon-like helical copolymers, constituting a fragile, gel-like network structure, thus supporting the morphology of solid particles, droplets, and bubbles, exhibiting strong emulsifying stabilization and high suspension capacity.
• Excellent Water Solubility: Xanthan gum dissolves quickly in water, exhibiting excellent water solubility. It dissolves even in cold water, eliminating the need for complicated processing and making it convenient to use. However, due to its strong hydrophilicity, if added directly to water without sufficient stirring, the outer layer will absorb water and swell into a gel-like mass, preventing water from penetrating the inner layer and affecting its effectiveness. Therefore, proper use is essential. Xanthan gum powder, or a mixture of xanthan gum powder and dry powdered additives such as salt or sugar, should be slowly added to water while stirring to create a solution.
• Thickening Properties: Xanthan gum solution possesses the characteristic of high viscosity at low concentrations (a 1% aqueous solution has a viscosity equivalent to 100 times that of gelatin), making it a highly effective thickener.

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