XANTHAN GUM POWDER is a polysaccharide used as a food additive and rheology modifier. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: the xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH. Xanthan Gum (INCI: Xanthan Gum) is a versatile polysaccharide widely used in both food and cosmetic industries because of its strong thickening, stabilizing, and suspending properties.
Use in Food
In food products, xanthan gum acts mainly as a thickener and stabilizer.
Common uses include:
Gluten-free baking – replaces gluten’s elasticity in bread, cakes, and pastries
Sauces and dressings – prevents separation of oil and water (keeps texture uniform)
Dairy products – improves texture in yogurt, ice cream, and cream-based products
Beverages – stabilizes pulp and prevents settling in juices
Processed foods – improves mouthfeel and consistency in soups, gravies, and ready meals
Why it’s used:
Works in very small amounts (typically 0.05%–0.5%)
Stable across a wide range of temperatures and pH levels
Maintains viscosity even under freezing or heating
Use in Cosmetics & Personal Care
In cosmetics, xanthan gum is used as a rheology modifier (thickener and stabilizer).
Common applications:
Creams and lotions – improves texture and prevents separation
Shampoos and conditioners – stabilizes viscosity and flow
Toothpaste – provides smooth, consistent texture
Serums and gels – creates gel structure and enhances spread ability
Makeup products – stabilizes emulsions in foundations and liquid products
Why it’s used:
Compatible with many ingredients (including electrolytes and surfactants)
Provides smooth, non-sticky texture
Derived from fermentation (non-animal, vegan-friendly)
Safe and widely approved for cosmetic use
Key Takeaway
Xanthan gum is valued in both industries because it:
Works at low concentrations
Stabilizes emulsions and suspensions
Improves texture without changing taste or skin feel
Mesh Size: 200
Origin: China
One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower c
