Xanthan Gum
Xanthan forms a pseudoplastic solution: it is thick at rest and thin under shear.
Key Specifications
| CAS number | 11138-66-2 |
|---|---|
| E number | E415 |
| Mesh | 80 / 120 / 200 |
| Viscosity (1% KCl) | 1200-1600 mPa.s |
| Pyruvic acid | ≥ 1.5 percent |
| Loss on drying | ≤ 13 percent |
Why xanthan holds suspension where other gums fail
Xanthan forms a pseudoplastic solution: it is thick at rest and thin under shear. That property is what keeps herbs and pulp suspended in a dressing on the shelf while still allowing the product to pour and pump. Guar and locust bean gum thicken but do not suspend, which is the practical difference in a formulation.
Salt and acid tolerance
Xanthan stays functional at pH 2-12 and in brine above 10 percent salt, where CMC and starch-based thickeners lose viscosity. This is why it dominates in soy sauce, marinades and retort sauces.
Typical Applications
- Sauces and dressings — 0.2-0.5 percent keeps emulsion stable and prevents phase separation over 12 months.
- Gluten-free baking — 0.5-1 percent replaces some gluten network function and improves crumb cohesion.
Frequently Asked Questions
What mesh should I choose?
200 mesh for dry blends and instant sauces, 80 mesh where dust control and flow matter more than dissolution speed.
Is it stable in retort processing?
Yes, viscosity recovers after retort. Expect a small drop during heating and near-full recovery on cooling.
Does it work with salt above 10 percent?
Yes, unlike CMC and starch, xanthan retains viscosity in high-brine systems.
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