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Xanthan Gum

Adresse COLLTEC-21 Adresse COLLTEC-22
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Formel XGE
Tab XG-E

What is Xanthan Gum?

  • It is produced by fermentation and extraction from the bacterium Xanthomonas campestris.
  • The backbone chain of the polymer consists of ß-D-glucose-units which are associated in 1,4-position with each other.
  • In position 3 of every second glucose-monomer-unit a trisaccharide side chain is linked.
  • The XANTHAN-molecules are anionic by carboxyl groups at the side chains.
  • The described chain exists as a single, double or triple helix.
  • The molar mass of XANTHAN is approx. 2 · 106 with narrow distribution in comparison with most polysaccharides.
  • A complex net of rodlike coils is formed by intermolecular associations.
  • Therefore XANTHAN-solutions show pseudoplasticity.
  • This highly ordered net is responsible for the high yield point of XANTHAN which results in a very good suspensibility.

Main properties

  • Low dosage, usually between 0.05 and 0.3%.
  • Stable against lasting shear forces and high temperatures.
  • High viscosity in case of low shear forces, decreasing viscosity in case of increasing shear rate.
  • Stable in acid and alkaline systems.
  • Compatible and stable in high concentrated salt solutions.
  • Prevent the separation of suspensions from solid substances or oil drops.
  • Stabilize emulsions and foams.
  • Compatible with high concentrations of water-miscible and non-ionogenic tensides.
  • Good solubility in hot and cold water.
  • Forms easy pumpable and pourable solutions.

  • Table of Applications: