Product: Xanthan Gum (C₃₅H₄₉O₂₉)

CAS No.: 11138-66-2
Hazard Class: Non-hazardous
UN No.: Non-regulated
Appearance: Cream-colored free-flowing powder

Description: Xanthan gum is produced through aerobic fermentation of glucose/sucrose by Xanthomonas campestris bacteria, serving as a high-efficiency polysaccharide thickener and stabilizer (E415) with unique pseudoplastic rheology. At low concentrations (0.1-1%), it provides exceptional viscosity control, salt tolerance, and thermal stability (maintains structure from -18°C to 120°C), making it indispensable in gluten-free baking (improves dough elasticity), salad dressings (prevents phase separation), and oilfield fluids (enhances drilling mud viscosity). The gum forms helical structures in solution that align under shear, yielding instant viscosity recovery when stress is removed.