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.

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