Xanthan Gum，CAS No.:11138-66-2

Xanthan Gum

 

Synonyms: Corn sugar gum, Petrochemical Xanthan Gum.

 

 

Late 1950s: Xanthan gum discovered by the United States Department of Agriculture (USDA)
1961: Semi-industrial production launched by CP Kelco (for oilfield use)
1963: The world's first formal industrial production realized
1969: Approved for food use by the U.S. FDA
1975: Included in the United States Pharmacopeia (USP)
1983: Endorsed by FAO/WHO for global safety recognition
1985: China's first production line put into operation (Zhongxuan Biochemical, Shandong)
1988: Officially approved as a food additive in China
2000s: China became the world's largest producer of Xanthan gum
2010s – Present: Rapid expansion of high-end applications and popularization of green production processes

 

 

Grade	Application Scenarios
FCC Grade (Food Chemicals Codex Grade)	Food, beverages, health supplements, pharmaceuticals
Regular Food Grade	General food products
Pharma Grade	Medicinal preparations
Industrial Grade	Oilfields, coatings, daily chemicals
Xanthan Gum Liquid	Petroleum exploitation

 

 

Item	Standard
Appearance	Off-white or Light Yellow Free Flowing Powder
Assay (of carbon dioxide)	91-108 (4.2%-5%)
80 mesh passing rate, %	≥95.0
Viscosity (1% XG in 1% KCL solution, 3# spindle, 60 rpm), mPa·s	≥1300
Shear Ratio	≥6.5
pH (1% XG solution)	6.0-8.0
Loss on Drying, %	≤13.0
Ash, %	≤13.0
Pyruvic Acid, %	≥1.5
V1:V2	1.02-1.45
Total Nitrogen, %	≤1.5
Ethanol and Isopropyl alcohol, ppm	≤500
Total Heavy Metals (as Pb), ppm	≤20.0
Lead (Pb), ppm	≤2.0
Arsenic (As), ppm	≤2.0
Mercury (Hg), ppm	≤1.0
Cadmium (Cd), ppm	≤1.0
Total Plate Count, CFU/g	≤2000
Yeasts & Moulds, CFU/g	≤100
Coliforms, MPN/g	≤ 3
E. coli (in 5 g)	Negative
Salmonella spp. (in 25 g)	0/25g
Staphylococcus Aureus	Negative
Xanthomonas campestris (in 1 g)	Negative

 

 

Test Item	Specification
Appearance	Off-white or Light Yellow Free Flowing Powder
Dry Sieve Analysis, % Thru US #40	≥95.0
Dry Sieve Analysis, % Thru US #200	≤50.0
Shear Ratio	≥6.5
pH (1% XG solution)	6.0-8.0
Loss on Drying, %	≤13.0
Ash, %	≤13.0
Pyruvic Acid, %	≥1.5
Qualitative Starch Determination	Absent
Qualitative Guar Determination	Absent
Rheology Test (0.28% XG in Sea Water Solution, FANN35A Viscometer with 0.2 Spring)
600 rpm, mPa·s	≥70.0
300 rpm, mPa·s	≥55.0
200 rpm, mPa·s	≥45.0
100 rpm, mPa·s	≥35.0
6 rpm, mPa·s	≥18.0
3 rpm, mPa·s	≥16.0
Brookfield LV, 1.5 rpm (mPa·s)	≥1950

 

 

Strain activation → Shake flask seed culture → Seed tank → Fermentation tank  → Dilution and sterilization → Centrifugation / Ultrafiltration sterilization → Alcohol precipitation → Washing → Dehydration → Drying → Crushing → Sieving → Packaging → Finished product

 

 

Xanthan gum(Food grade)

As a globally approved food additive, xanthan gum is a polysaccharide that modulates food rheology to optimize texture, flavor and appearance, boosting product value. It serves as a high-value stabilizer, suspending agent, emulsifier, thickener and binder in beverages, baked goods, jelly, canned food, seafood and meat products.

1,Acid & salt resistant thickener/stabilizer
Ideal for juice drinks, concentrated juices and condiments like soy sauce and salad dressing. It outperforms other gums in stabilization and withstands routine high-temperature sterilization.
2,Emulsifier
Used in protein and dairy drinks to avoid oil-water separation and protein precipitation. It also acts as a foaming agent and foam stabilizer.
3,Filling agent
Applied in desserts, bread, biscuits and candies. It preserves original flavor, enhances shape retention, extends shelf life and improves taste, facilitating large-scale production. It also prevents moisture loss and staleness in frozen food.
4,Emulsion stabilizer for frozen food
In ice cream and sorbet, it homogenizes ingredients for a soft, smooth texture. Its unique rheological properties lower viscosity during production and restore it afterward, raising overrun, inhibiting large ice crystals and improving freeze-thaw stability.
5,Additive for flour products
In noodles and instant noodles, it strengthens gluten, reduces breakage, creates a chewy texture and cuts oil consumption during frying.
6,Other uses
It is also widely used in meat products and canned fruits & vegetables.

 

 

Xanthan Gum (oil drilling grade)

Oil drilling grade xanthan gum is a water-soluble polysaccharide hydrocolloid fermented by Xanthomonas. As a key additive for drilling mud, it boosts fluid viscosity and forms gel texture to suspend drill cuttings, preventing them from settling and keeping boreholes unobstructed.

It features outstanding resistance to temperature, acid, alkali and salt, effectively enhancing drilling fluid rheology, penetration and suspension, lowering pressure loss, stabilizing wellbores and reducing reservoir damage. It improves the efficiency of drilling, workover and completion, and also helps raise oil recovery while being eco-friendly.

Widely applied in drilling fluid, completion fluid, sludge treatment and tertiary oil recovery, it outperforms other polymers in viscosity, thickening, salt tolerance and environmental friendliness, especially suitable for high-salt and permafrost layer drilling. It also has applications in glue, ink and other industries.

 

 

Xanthan Gum Liquid

Xanthan Gum Liquid thickener is a liquid biopolymer formulated by mixing xanthan gum powder with mineral oil as the dispersion carrier. Thanks to its excellent solubility, it is widely used in petroleum exploitation.
This product features uniform and stable performance, excellent fluidity and dispersibility. It dissolves rapidly in water without agglomeration for efficient solution preparation. Being dust-free, it is eco-friendly and safe. Even in cold winter when water freezes, it can be directly added into drilling mud to gradually build viscosity and adjust rheological properties, fully meeting drilling requirements.

 

           

 

 

Powdered xanthan gum: Store sealed at room temperature in a cool dry place. Protect from moisture and dust. Shelf life: 2 years.

Powder package: 25.0kg/bag

 

Liquid xanthan gum: Keep sealed at room temperature. Avoid freezing and intense sunlight/extreme heat. Shelf life: 2 years.

Liquid package: 20.0kg/5 gal, or 1150 kg/275 gal IBC tank