Xanthan Gum（CAS 11138-66-2）
Product Name: Xanthan Gum
INCI Name: Xanthan Gum
CAS Number: 11138-66-2
EINECS Number: 234-394-2
E Number: E415
HS Code: 39139000
Appearance: White to light cream / pale yellow free-flowing powder
Odor: Odorless or slightly characteristic odor
Storage Conditions: Cool, dry place <30°C, sealed bags, protect from moisture
Shelf Life: 24-36 months from manufacturing date under proper storage
Xanthan Gum, CAS 11138-66-2, food thickener, xanthan gum powder, gluten free baking, vegan thickener, salad dressing stabilizer, ice cream stabilizer
Xanthan Gum（CAS 11138-66-2）
Xanthan gum is a natural anionic polysaccharide produced by microbial fermentation of corn sugar with the bacterium Xanthomonas campestris. Discovered in the 1950s and commercially produced since the 1960s, it has become the world's most versatile and widely used hydrocolloid thickener.
What makes xanthan gum truly extraordinary is its unmatched combination of properties: it thickens at extremely low concentrations, shows perfect pseudoplastic (shear-thinning) behavior, remains stable across the full pH range from 1.5 to 13, withstands freezing and boiling temperatures, and retains viscosity even in high-salt environments. From salad dressings and ice cream to oil drilling muds and gluten-free baking, xanthan gum is the invisible workhorse that gives products their perfect texture, stability, and mouthfeel.
Key Benefits
✅ Perfect pseudoplastic / shear-thinning behavior✅ Instant viscosity recovery when shear stops
✅ Widest pH stability of any gum - pH 1.5 to 13.0
✅ Excellent heat resistance - stable from -18°C to 100°C
✅ Outstanding salt tolerance - works in 10%+ salt solutions
✅ Freeze-thaw stable - no texture loss after freezing
✅ Highly resistant to enzymatic degradation
✅ Cold water soluble - no heating required
Applications
Food & Beverage (60% of global consumption):
• Salad Dressings & Sauces: 0.1-0.5% - stabilizer, prevents oil separation
• Ketchup & BBQ Sauce: 0.2-0.5% - pseudoplastic flow, perfect pour
• Ice Cream & Frozen Desserts: 0.05-0.2% - ice crystal control, creamy texture
• Beverages & Juices: 0.02-0.1% - pulp suspension, mouthfeel
• Gluten-Free Baking: 0.5-2.0% - replaces gluten structure, elasticity
• Dairy & Yogurt: 0.05-0.2% - creaminess, whey separation prevention
• Instant Noodles: 0.1-0.3% - elasticity, reduces oil absorption
• Meat Products & Sausages: 0.1-0.5% - water binding, juiciness
• Jams & Jellies: 0.1-0.3% - texture, spreadability
• Bakery Fillings & Toppings: 0.1-0.5% - stability, texture
Oil & Gas Drilling (20%):
• Drilling Muds & Fluids: 0.1-0.5% - viscosity, fluid loss control
• Fracturing Fluids: 0.2-0.8% - proppant suspension
• Completion Fluids: 0.1-0.3% - rheology control
• Works in high-salt brine environments
Personal Care & Cosmetics (10%):
• Shampoos & Conditioners: 0.1-0.5% - thickener, foam stabilizer
• Lotions & Creams: 0.05-0.3% - stabilizer, texture
• Toothpaste: 0.5-1.5% - binder, ribbon properties
• Facial Masks & Gels: 0.1-1.0% - thickener, slip
• Liquid Soaps & Body Washes: 0.1-0.5% - viscosity, foam
Certificate Of Analysis (COA)
Test Item | Specification | Test Result | Test Method |
Product Identification | |||
Product Name | Xanthan Gum Food Grade | Xanthan Gum E415 Standard | —— |
CAS Number | 11138-66-2 | 11138-66-2 | —— |
E Number | E415 | E415 | —— |
Grade | Food Grade, 80 Mesh | 80 Mesh Standard | —— |
Physical Properties | |||
Appearance | White to light cream powder | White free-flowing powder | Visual |
Odor | Odorless | Odorless | Olfactory |
Particle Size (80 mesh) | ≥95% passing | 97.8% passing | Sieve |
Bulk Density | 0.5-0.8 g/cm³ | 0.62 g/cm³ | Gravimetric |
Viscosity | |||
Viscosity (1% in 1% KCl) | 1200-1700 mPa·s | 1520 mPa·s | Brookfield RV |
Viscosity (0.5% solution) | ≥1200 mPa·s | 1450 mPa·s | Brookfield |
Chemical Properties | |||
pH Value (1% Solution) | 6.0-8.0 | 6.8 | pH Meter |
Moisture Content | ≤12.0% | 8.5% | Karl Fischer |
Ash Content | ≤16.0% | 11.2% | Gravimetric |
Nitrogen Content | ≤1.5% | 0.8% | Kjeldahl |
Pyruvate Content | ≥2.5% | 3.2% | HPLC / UV |
Purity & Impurities | |||
Heavy Metals (as Pb) | ≤10 ppm | <5 ppm | ICP-MS |
Arsenic (As) | ≤2 ppm | <0.5 ppm | ICP-MS |
Lead (Pb) | ≤2 ppm | <0.3 ppm | ICP-MS |
Microbiological | |||
Total Aerobic Count | ≤10,000 CFU/g | <500 CFU/g | Plate Count |
Yeast & Mold | ≤100 CFU/g | <20 CFU/g | Plate Count |
E. coli | Negative | Negative | —— |
Salmonella | Negative | Negative | —— |
Final Conclusion | —— | PASSED - EXCEEDS SPECIFICATION | —— |
Frequently Asked Questions (FAQ) & Document Request Frequently Asked Questions (FAQ) & Document Request
Q: What's the difference between 80 mesh and 200 mesh? Which do I need?
A: Mesh = particle size = how fast it dissolves and how smooth it feels
80 Mesh (Standard) | 200 Mesh (Fine) |
Larger particles | Much finer particles |
Dissolves slower | Dissolves much faster |
Less likely to clump | More likely to clump if added wrong |
Slightly grainy texture | Completely smooth texture |
Cheaper | More expensive |
Good for: sauces, baking, general use | Good for: beverages, cosmetics, clear gels |
For most home cooking: 80 mesh is totally fine and cheaper. | |
For smoothies, clear drinks, or cosmetics: Get 200 mesh for a smoother feel. |
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