Application role
Texture and stability support across sauces, beverages, dairy-style systems, and prepared foods.
Xanthan Gum (Food Grade)
CAS 11138-66-2Formula (C35H49O29)nMW PolymerINS 415
Food-grade xanthan gum for viscosity control, suspension stability, and emulsion stability in food systems.
Product information, specification data, and inquiry actions are organized here to give procurement and technical teams one clear shared reference point.
Product overview
Applications & supply
Use this page to review the product profile, specification data, use context, and the information needed for a focused business discussion.
Buyer focus
Target viscosity, processing conditions, application format, and documentation needs.
Recommended route
Share the food system and desired rheology to guide the next technical discussion.
Review the specification
Use the specification table as the technical anchor for internal review and external discussion.
Connect product and use
Bring intended application, formulation role, and any packaging or market requirements into the conversation.
Move directly to inquiry
Use the quote and technical package actions to continue with a more structured business follow-up.
Applications
Application discussion
- viscosity control and thickening
- suspension stabilization
- emulsion stabilization in food systems
Technical information
Product specification
The specification table provides the key reference points most often needed for sourcing, documentation, and technical discussion.
Xanthan Gum
Key product parameters for product selection, documentation, and supply discussion.
| Parameter | Specification | Limit | Analytical method / note |
|---|---|---|---|
| Molecular formula | (C35H49O29)n | Identity | Product method |
| Molecular weight | Polymer | Identity | Product method |
| Appearance | Cream-white powder | Description | Visual |
| Carbon dioxide assay | 4.2–5.4 % | range | Decarboxylation assay Corresponds to approximately 91–117% xanthan gum in JECFA specification. |
| Viscosity (1% solution in 1% KCl) | 1200 mPa·s | min | Viscometry |
| Loss on drying | 15.0 % | max | Drying |
| Ash | 16.0 % | max | Ignition |
| Pyruvic acid | 1.5 % | min | Chemical assay |
| Nitrogen | 1.5 % | max | Kjeldahl |
| Lead | 2 mg/kg | max | Elemental analysis |
| Total plate count | 5000 CFU/g | max | Microbiological test |
| Yeast and mould | 500 CFU/g | max | Microbiological test |
| Salmonella | Absent in 25 g | absence | Microbiological test |
For the latest TDS, COA, packaging, and supporting product information, request the technical package.
Quality & documentation
Technical documentation
Technical documentation may include TDS, SDS, COA template, and applicable supporting statements for product review and business communication.
Request Technical PackageSupply & logistics
Prepare a focused supply request
Share grade/form, intended use, destination, estimated volume, pack preference, and documentation requirements to support a clear supply discussion.
Supply & logistics overview →Related portfolio
Related products
FAQ
Frequently asked questions
Which grades or forms are available?
Xanthan Gum (Food Grade) is supplied as cream-white powder, as listed in the specification table above. Discuss the preferred grade or form together with the intended application and market so the product conversation can begin efficiently.
What documentation can I request?
Request TDS, SDS, COA template, and applicable supporting statements through the technical package route.
How is a quote prepared?
A quotation is typically prepared from the product, grade/form, quantity, destination, packaging, and document requirements you provide.
Next step
Discuss Xanthan Gum (Food Grade) supply
Use this product page as the common reference point for documentation, quotation, and supply follow-up.