Xanthan gum is a polysaccharide commonly used as a thickening and stabilizing agent in food products. It is derived from the fermentation of glucose by Xanthomonas campestris bacteria. Xanthan gum helps improve the texture, viscosity, and shelf life of various food and beverage items. It is a versatile ingredient that is safe for consumption and widely accepted in the food industry.
What is Xanthan Gum?
Chemically speaking, xanthan gum is a complex polysaccharide composed of repeating units of glucose linked by β-1,4-glycosidic bonds. The structure of xanthan gum is highly branched, with side chains extending from the main chain. A trisaccharide side chain contains mannose, glucuronic acid, and mannose consecutively. These units are linked together by glycosidic bonds, forming a long chain structure. Approximately half of the terminal mannose contains a pyruvic acid residue with unknown distribution.
Source: Wikipedia
How is Xanthan Gum Produced?
The production of xanthan gum involves the fermentation of a sugar source, such as glucose or sucrose, by Xanthomonas campestris bacteria. During fermentation, the bacteria produce enzymes that convert the sugar into the polysaccharide xanthan gum. Xanthan gum is an exopolysaccharide, i.e., it is secreted outside the cell. The resulting xanthan gum is then purified from the fermentation broth and dried to form a powder.
Cultures of X. campestris are grown using submerged aerobic fermentation in a sterilized medium composed of carbohydrates, a nitrogen source, phosphates (potassium), and trace minerals. This culture is precipitated by isopropyl alcohol, and the fibers are separated by centrifugation, dried, milled, and sieved. Xanthan production is influenced by the type and initial concentration of carbon and nitrogen sources, as well as by phosphate and citric concentration.
Applications in the Food Industry
| Function | Applications |
| Rheology Modifier | Xanthan gum modifies the rheology of a food system by altering its viscosity (flow behavior). |
| Thickener | Xanthan gum is hydrophilic, meaning it has a strong affinity for water. When xanthan gum is added to a liquid, it quickly hydrates and forms a viscous gel or solution. This gel-like consistency gives xanthan gum its thickening properties. |
| Gelling Agent | Xanthan is a non-gelling hydrocolloid. However, it does form gels when combined with agarose, kappa-type carrageenans, and konjac glucomannan. |
| Emulsifier | The presence of xanthan gum in oil-in-water emulsions enhances the system’s stability by improving the viscosity and preventing the separation of two phases. In concentrations higher than 0.08%, xanthan gum slows creaming in emulsions. |
| Stabilizer | Xanthan gum provides uniformity to food products by improving the cloud, phase, and suspension stability. |
| Mouthfeel Improver | Xanthan gum improves the mouthfeel of food products by suspending and thickening. |
Product Examples
| Type | Examples |
| Savory | Soups, salad dressings, sauces |
| Confectionery | Topping creams, sweet sauces, jams & jellies, candies, gummies |
| Desserts | Dairy-based desserts, gelled desserts, ice creams |
| Bakery | Cake, bread, cookies |
| Beverages | Ready-to-drink beverages, powdered beverages, flavored beverages, dairy-based beverages |
| Convenience | Ready mixes, cereal products |
Specialized Applications
Xanthan gum’s properties make it ideal for use in a variety of specialized diets and applications, as described below.
- Gluten-free products: Xanthan gum acts effectively as a gluten replacement to improve the texture of products where wheat flour or gluten additive would typically be used. It provides the binding required for gluten-free formulations and enhances the mouthfeel of the food.
- Reduced fat recipes: Xanthan gum forms a gel network, which can hold water. It improves the cohesiveness, gumminess, and chewiness in food products with low-fat content.
- Reduced carbohydrate recipes: Although the composition of xanthan gum consists of carbohydrates, it can help in reducing the overall carbohydrate content of the final food product. It accomplishes this by contributing high viscosities at very low concentrations in solution. It can replace other hydrocolloids like starch, agar, and pectin, which must be used in higher concentrations to achieve a similar viscosity.
Properties of Xanthan Gum
| Physical Form | Powder |
| Color | Cream color |
| Odor | Yeast-like smell |
| Taste | Neutral |
| Storage Temperature & Conditions | Store in a cool, dry place in a tightly closed container. |
| Molecular Weight | 933.748 g·mol−1 |
| pH (1 % Aqueous) | 6.0-8.0 |
| Density (20 °C) | 1.5 g/cm3 |
| Viscosity, 1% at {Temperature} | 1200-1600 cps |
| Moisture Content | 10-13% |
| Activation Energy (kJ/mol) | 44.65 |
| Melting Point | 64.43 °C |
| Refractive Index | 1.3447 |
| Solubility | Soluble in both cold and hot water |
| Claims (*Product Specific) | Natural*, Halal*, Kosher* |
Typical Formulations
Gluten-free Bread
Here is an example of a gluten-free bread formulation with xanthan gum, along with the weight of ingredients:
| Ingredient | Composition (g) |
| White rice flour | 18.6 |
| Brown rice flour | 5.8 |
| Potato starch | 5.4 |
| Tapioca flour | 2.3 |
| Oat flour | 9.3 |
| Non-fat milk powder | 4.1 |
| Glucono-Delta-Lactone | 0.6 |
| Sodium bicarbonate | 0.25 |
| Sugar granulated | 0.75 |
| Dry yeast | 2.0 |
| Salt substitute | 0.6 |
| Water (6–48°C) | 39.5 |
| Shortening | 1.8 |
| Whole egg | 7.4 |
| Sodium stearoyl lactylate | 0.4 |
| Novamyl@ BG | 0.01 |
| Xanthan gum | 3.6 |
In this formulation, xanthan gum helps to texturize gluten-free bread. The loaf rise of the bread, both during proofing and baking, is improved when xanthan gum is used compared to other hydrocolloid
.
Source: Jungbunzlauer
Flavored Beverage
Here is an example of a flavored beverage formulation with xanthan gum, along with the % weight of ingredients:
| Ingredient | % Composition |
| Thickener mix(xanthan gum: CMC: Water = 0.1: 0.5: 200) | 20.06 |
| SHMP mix(ascorbic acid: SHMP: Water = 0.3: 1: 587.2) | 58.85 |
| Vitamin C | 0.04 |
| Sweetener (high fructose corn syrup) | 13.0 |
| Beverage concentrate | 8.0 |
| Potassium sorbate | 0.05 |
In this formulation, xanthan gum stabilizes the flavor/cloud emulsion by increasing the relative viscosity of the diluted juice beverage.
Source: Google Patents
Ice Cream
Here is an example of an ice cream formulation table with xanthan gum, along with the % weight of ingredients:
| Ingredient | % Composition |
| Skimmed milk (32.5% solids) | 30 |
| Sucrose syrup | 25 (15% solids + 10 % water) |
| Locust bean gum | 0.1 |
| Xanthan gum | 0.2 |
| Butter oil | 6 |
| Glycerol | 2 |
| Palm monoglycerides | 0.5 |
| Flavor & color | 0.04 |
| Water | Make up to 100 |
In this formulation, a stabilizer mix with xanthan gum is used to obtain ice cream with ideal properties at deep freeze and eating temperatures. This stabilizer does not deleteriously affect the feel of the ice cream in the mouth, unlike other stabilizer systems.
Source: Google Patents
Benefits of Xanthan Gum in Food Applications
Xanthan gum increases low shear rate viscosity in liquid foods while having little effect on the viscosity of the food products at high shear rates. This capability provides many advantages for food makers—the food product becomes easy to pour, mix, and pump. Moreover, the organoleptic properties and sensory qualities (flavor release, mouthfeel) are improved.
The properties that truly distinguish xanthan gum are as follows:
- The most important rheological properties of xanthan gum are high viscosity at low shear rates, its pronounced shear-thinning nature, and excellent resistance to shear degradation.
- Xanthan gum has high resistance to pH variations in the range of 2-12.
- Xanthan gum is compatible with most commercially available thickeners, including cellulose derivatives, starch, pectin, gelatin, dextrin, alginate, and carrageenan.
- Xanthan gum shows a synergistic increase in viscosity with galactomannan.
- Xanthan gum solutions are not depolymerized by enzymes commonly encountered in food products and raw materials.
- Low effective calorie content can be achieved despite the high caloric value of xanthan gum due to the need to add only minimal amounts to achieve the desired viscosity.
Xanthan Gum Formulation Considerations
Stability & Compatibility
Xanthan gum is resistant to heat and pH changes, making it suitable for various food applications. It can withstand high temperatures (<90°C) without breaking down or losing its thickening properties. It is highly resistant to enzymatic degradation due to the nature of the sugar linkages and the structure of the side chains on the polysaccharide backbone.
Xanthan gum produces solutions that have a wide range of compatibility with many food and non-food ingredients and additives. Xanthan gum tolerates most salts and high levels of monovalent ions. Depending on the type of ions, pH, and concentration, adding electrolytes can increase or decrease the viscosity and stability. Xanthan gum’s stability and compatibility are described in the table below.
Rheological Properties
Xanthan gum solutions are shear thinning fluids. Xanthan gum exhibits strong pseudoplastic behavior, especially in solutions that are in the semi-diluted region (> 2,000 ppm). In fully diluted solutions (< 2,000 ppm), it shows a slight pseudoplastic behavior. Newtonian behavior is seen when xanthan gum concentrations are below 500 ppm. The viscosity of solutions and degree of shear thinning increase with the concentration of xanthan gum. Concentrated xanthan gum solutions do not form a chemically cross-linked stable (strong) gel but exhibit a weak gel-like behavior. A small amount (1%) of xanthan increases water viscosity by a factor of 100,000 at low shear rates, yet only by a factor of 10 at high shear rates. This degree of pseudoplasticity is difficult to match when using other hydrocolloid
.
The effects of various factors on xanthan gum solutions are described in the table below.
| Parameter | Effect |
| Gum Concentration | The degree of pseudoplasticity and the value of the transition from a soft gel to pseudoplastic behavior is directly related to xanthan gum concentration. |
| pH | In a study, the stability of gum solutions and pH values did not show a linear correlation. For this reason, xanthan gum solutions are considered to have high stability over a wide range of pH (3-10). The effect of pH on viscosity is gum-concentration dependent. At a gum level of 0.25%, maximum viscosity is achieved between pH 6 and 8; there is a slight decrease on either side of this range.In another study, pH was reported to have a strong effect on the emulsion ability of xanthan gum due to electrostatic interactions. The stability of emulsions at a pH of 3 was found to be better than at a pH of 5-8. |
| Salt Content | The presence of ionic materials can stabilize the three-dimensional gum network. However, the effect of salt on xanthan gum solutions should be considered. Adding salt reduces the viscoelasticity of xanthan gum solutions in the semi-dilute region (5000-2000 ppm). However, studies on xanthan gum in saltwater revealed that the change in viscosity when stored at elevated temperatures was smaller than xanthan gum in distilled water solutions. A study revealed that increasing salt content from 110,000 to 220,000 ppm increased the viscosity of gum solutions, possibly because the extremely high salinity allowed the gum to recover its entangled partially-ordered conformance. The salt concentration affects the rheological properties of xanthan gum only after a threshold concentration in solution. For example, in a study, the addition of salt only affected xanthan gum solutions when above 0.3%. |
| Temperature | The effect of temperature on solution viscosity is gum-concentration dependent. An increase in temperature decreases the viscosity of solutions of higher concentrations (>0.25) of gum. The shear thinning behavior of xanthan gum also decreased with increased temperature.Increasing temperature increases molecular mobility and, therefore, should decrease viscosity. However, a temperature increase also increases the thermal degradation of the polymer, which causes an increase in the viscosity, complicating the phenomenon. The effect of temperature on viscosity is affected significantly by the salt concentration in the solution. Extreme temperatures are damaging for xanthan gum solutions. In a study, at 120°C, xanthan gum solutions were observed with decreased shear stress and fluid loss. |
| Alcohol | Xanthan gum can be used to increase the viscosity of food alcohols up to a level of 60% w/w alcohol. Above this alcohol level, the gum becomes incompatible with the alcohol, and a gel results. |
| Other Additives | In a study, an anionic surfactant (SDS) affected the rheological properties of the solution by decreasing the viscosity of the solution through a charge-shielding mechanism. |
Modified Xanthan Gum
Native xanthan gum has limitations, including susceptibility to microbial contamination, unusable viscosity, poor thermal and mechanical stability, and inadequate water solubility. Chemical modification can circumvent these limitations and tailor the properties of virgin xanthan gum.
- In a study, pyruvate-free xanthan gum was produced using glyoxal and Na2SO3 during the production process to improve thermal stability. The elimination of pyruvate reduced the negative charge on the molecule, thus allowing glyoxal to cross-link the xanthan gum molecules, whereas Na2SO3 prevented oxidation.
- Xanthan gum was modified with methyl methacrylate to obtain a higher viscosity and shear stress.
- Xanthan gum was reacted with acrylic acid in the presence of a catalyst to form xanthan acrylate, which improved viscosity for high-temperature and high-salinity reservoirs.
- Purified xanthan gum was heat-treated in a powder state to reduce the spinnability of an aqueous solution and to obtain >=1200 cps viscosity at 1% concentration.
Physicochemical Properties
| Property | Effect |
| Viscosity | Xanthan gum is an efficient thickener used in food systems. Concentrations as low as 0.1% by weight will cause a significant increase in viscosity. Xanthan gum imparts a relatively high viscosity at near-zero shear, which is typical during beverage storage, but shear thins dramatically to provide an appropriate thickness character when a beverage is consumed. |
| Pasting Properties | In a study, xanthan gum increased hot paste viscosity and final viscosity while decreasing peak viscosity in starches. |
| Phase stability | Xanthan gum is not an emulsifier but helps to stabilize an emulsion once it has been formed. It reduces the surface tension between the two immiscible substances, such as oil and water, preventing them from separating. In a study, adding xanthan gum at 0.05% and above caused an increase in the viscosity and, hence, the stability of water-in-oil-in-water type emulsions. |
| Cloud stability | Since juice particles are negatively charged, adding food gums with a negative charge is expected to increase electrostatic repulsive forces between particles. In a study, adding 0.4-0.5% by weight of xanthan gum to a non-centrifuged cloudy apple juice completely inhibited juice clarification, and turbidity was stable for extended periods of storage. |
| Foam Stability | Adsorption at fluid interfaces of whey proteins was improved by synergistic interactions with xanthan gum, resulting in better surface and viscoelastic properties of the film interface. |
| Water absorption | In a study, xanthan gum steadily increased the water absorption and mixing time of whole wheat dough. The highest water absorption, with a 20% increase, was noted for 1.0% xanthan gum. |
| Freezing properties | Xanthan gum inhibits the formation of elongated ice crystals in frozen desserts, preventing growth in crystal size at low temperatures in abusive storage with temperature fluctuations. In a study, adding xanthan gum reduced the size of ice crystals in a sugar solution. |
Nutritional Properties
| Property | Effect |
| Calorie Content | Xanthan gum contains carbohydrates (77g/100 g). The caloric value of xanthan gum is 333 cal/100g. The addition of xanthan gum to food products adds significant calories. However, xanthan gum is unlikely to be absorbed intact and is expected to be fermented by intestinal microbiota. |
Sensorial Properties
| Property | Effect |
| Taste | Xanthan gum has no significant flavor, so it works well with various flavor profiles and does not affect food taste when used in moderate concentrations. |
| Texture | Xanthan gum affects rheology and water absorption in food products, affecting food texture. Xanthan gum increases the hardness of noodles. Adding xanthan gum imparts a softer, more cohesive (less crumbly), elastic texture to gluten-free bread. |
| Mouthfeel | Xanthan gum improves the mouthfeel of beverage products by altering the rheological properties. In a study, xanthan gum was added to cloudy apple juice at concentrations <0.01%, which significantly improved the mouthfeel of the beverage. |
| Flavor release | Xanthan gum improves the flavor of foods by modulating the rate of flavor release. In a study, the release rates of limonene and hydrophobic esters significantly decreased at a 0.02% xanthan gum concentration. Reduction of release rates for more hydrophilic esters (ex., methyl butanoate and ethyl butanoate) was found at the higher viscosity (0.8%). |
Comparison with Other Hydrocolloids
Hydrocolloids are a heterogeneous group of long-chain polymers (polysaccharides and proteins) characterized by their ability to form viscous dispersions and/or gels when dispersed in water. The presence of many hydroxyl (-OH) groups markedly increases their affinity for binding water molecules, rendering them hydrophilic compounds.
This shear-thinning character of xanthan gum is more pronounced than that of other polysaccharide systems such as guar gum, locust bean gum, hydroxyethyl cellulose, and sodium carboxymethyl cellulose. The unique rigid, rod-like conformation of xanthan gum is more responsive to shear than a random-coil conformation. The table below compares typical properties and applications of some commonly used thickening hydrocolloids.
| Hydrocolloid as a Thickener | Properties | Application in Food Products |
| Xanthan Gum | Highly shear thinning; maintains viscosity in the presence of electrolytes, high temperature, and wide pH ranges. | Soups and gravies, ketchup, instant beverages, desserts, toppings, and fillings |
| Carboxymethyl Cellulose (CMC) | High viscosity but is reduced by adding electrolytes and at low pH. | Salad dressings, gravies, fruit pie fillings, ketchup |
| Methyl Cellulose (MC) and Hydroxypropyl Methyl Cellulose (HPMC) | Viscosity increases with temperature independent of pH and electrolytes. | Salad dressings, cake batters, beverages, whipped toppings |
| Gum Arabic | Low viscosity gum; shear thinning at low shear rates (<10/sec); near Newtonian behavior above 100/sec of shear rate. | Fruit juice-based beverage, soft drinks |
| Galactomannans (guar gum, locust bean gum, and tara gum) | Very high low-shear viscosity; highly shear thinning; independent of electrolytes but degrade and lose viscosity at high and low pHs and high temperatures. | Dairy products, including ice cream, ketchup, fruit juices, pudding powder, cake batter |
| Konjac Mannan | Forms highly viscous dispersions that are not influenced by the addition of salts; forms thermally irreversible gels with alkali. | Noodles and jelly desserts |
| Gum Tragacanth | Swells rapidly in cold or hot water to form highly viscous dispersions, up to 4000 mPas at 1% solids. | Salad dressings, bakery emulsions, fruit beverages, sauces |
Synergistic Use
When used alone, xanthan gum doesn’t contribute much thickening or gelling. However, when combined with other hydrocolloids like locust bean gum, it forms strong gels. It also forms gels when combined with agarose, kappa-type carrageenans, and konjac glucomannan.
Use as Gluten Replacement
Xanthan gum acts as a binder—and thus a gluten substitute—that holds baked goods together, prevents them from being too crumbly, and greatly improves their texture. In a study, adding xanthan gum to gluten-free bread made of rice, maize, and quinoa produced batters of lower stickiness, adhesion, and cohesive strength yet of higher firmness, consistency, cohesiveness, and viscosity index. After baking, these loaves presented lower specific volume; lower crumb, pH, hardness, springiness, mean cell area, and void fraction; and higher chewiness, resilience, mean cell density, cell size uniformity, and mean cell compactness.
Dosage
The dosage of xanthan gum in food products varies from 0.01 to 1% and above. The dosage varies with respect to application and desired outcome.
Safety & Regulatory Considerations
| FDA Information | The FDA has approved xanthan gum as a food additive. It is included in the FDA’s Code of Federal Regulations (CFR) under Title 21, Part 172.695. |
| EU Information | Xanthan gum is regulated by the European Food Safety Authority (EFSA) as a food additive. It is listed in the EU’s food additives database under the code E415. The maximum permitted level of xanthan gum in various food categories is specified in the EU’s food additive regulations. |
| Other Regulatory Information | Other countries and regions, such as Canada, Australia, and New Zealand, also regulate xanthan gum as a food additive and have established maximum permitted levels and specifications for its use. |
Health Effects of Xanthan Gum
Xanthan gum may have a positive impact on blood sugar levels. Research has shown that consuming xanthan gum can help slow the absorption of sugar into the bloodstream, which may be helpful for individuals with diabetes. In a study, xanthan gum consumption (12 g to 14.5 g daily) lowered fasting glucose by 38% and postprandial serum glucose by 31% to 37%]. Xanthan gum also reduced postprandial glucose by 13% when given alone and 36% when combined with Beta-glucan.
Safety & Toxicity of Xanthan Gum
Studies have shown that xanthan gum is nontoxic and has no adverse effects on human health when consumed in typical amounts found in food products. The body does not metabolize it, and it passes through the digestive system without absorption.
A panel by EFSA concluded that there is no safety concern from using xanthan gum (E 415) in foods for special medical purposes consumed by infants and young children at concentrations reported by the food industry.
Identification Numbers
| CAS Number | 11138-66-2 |
| EC Number | 234-394-2 |
| INS No. (Food Additive) | E 415 |
| JECFA Number | INS 415 |
Acceptable Limits or Maximum Usage
The maximum usage level of xanthan gum in the food industry per the EU is as follows.
| Category | Usage Level |
| Unflavored live fermented cream products | Quantum satis |
| Tabletop sweeteners in liquid form | Quantum satis |
| Table-top sweeteners in powder form | Quantum satis |
| Canned or bottled fruit and vegetables | Quantum satis |
| Jam, jellies, marmalades, and similar products | 10000 mg/kg |
| Other similar fruit or vegetable spreads | 10000 mg/kg |
| Processed cereal-based foods and baby foods for infants | 10000 mg/kg20000 mg/kg in gluten free cereal products |
| Other foods for young children | 10000 mg/kg |
| Dietary foods for infants for special medical purposes | 1200 mg/kg |
| Dietary foods for babies and young children | 1200 mg/kg |
| Meat preparations | Quantum satis |
Fun Facts About Xanthan Gum
- Xanthan gum can increase satiety or feelings of fullness. Consuming foods containing xanthan gum can help reduce appetite and decrease food intake, which may be helpful for weight management.
- Xanthan gum is also used in a variety of other industries for product development. It’s commonly used in cosmetic and personal care products, including lotions, shampoos, and creams, to provide texture and stability.
Additional Sources & Resources
- https://www.scilit.net/publications/b32ca1aef9fa2db2ae4f25c0c20d68c0
- https://era.ed.ac.uk/bitstream/handle/1842/10990/Kierulf1988.pdf?sequence=1&isAllowed=y
- https://www.jungbunzlauer.com/fileadmin/content/_PDF/PRINT_PROJECTS/Folder/JBL_FO_Xanthan_Gum_2017-043_1.pdf
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/
- https://iopscience.iop.org/article/10.1088/1742-6596/1295/1/012052/pdf
- https://link.springer.com/chapter/10.1007/978-1-4615-6385-3_9
- http://www.trade-chem.com/products/chanpin/Xanthan%20Gum.html
