Description

Xanthan gum is a type of sugar derived from a bacteria called Xanthomonas campestris. It is commonly used as a food additive to thicken and stabilize products, such as salad dressings, sauces, and gluten-free baked goods. Xanthan gum is also used in the pharmaceutical and cosmetic industries for its thickening and emulsifying properties. It is known for its ability to create a viscous texture in products and can also help improve shelf life and mouthfeel.

Specification

Item	Standards
Appearance (25°C)	off white powder
Loss on drying(%)	≤15.0
Dynamic viscosity(mPa.s)	≥600
Shear performance	≥6.5

FAQ：

Q: What is the structure of xanthan gum?

A: Xanthan gum is a complex carbohydrate polymer that is composed of repeating units of glucose, mannose, and glucuronic acid. It forms a trisaccharide backbone with side chains of mannose and glucuronic acid attached. The high molecular weight and long chain structure of xanthan gum give it its unique rheological properties, making it an effective thickening and stabilizing agent in food products.

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Figure 1. Structure of xanthan gum

Q: What is the use of xanthan gum for pesticide?

A: In agriculture, xanthan gum is used as a thickener for SC, SE, FS formulations. These formulations are coarse dispersion systems. If the viscosity of the system is too small,it is easy to lead to agglomeration between the particles. On the other hand, the particles or droplets of the actives are easy to settle under the action of gravity. These formulations are prone to sedimentation, precipitation, cream and other stability problems during processing and storage.

According to the classical Stokes' law, adding the appropriate type and amount of thickening agent in the pesticide suspension system can regulate the viscosity of the system, reduce the settlement of the active particles during storage process, and significantly improve the suspension stability of the pesticide formulations such as suspensions, suspending emulsions and flowable concentrates for seed treatment.

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Figure 2. 2% Xanthan gum solution

Q: What is the most important quality control index for xanthan gum application in agriculture?

Item	Standard
Appearance	Off white to light yellow powder
Viscosity/cP(rotor L3, 60 rpm,1% KCl at 25°C)	≥600
Shear performance	≥6.5
Loss on drying,w/%	≤15.0
Ash,w/%	≤16.0
TNB,w/%	≤1.5
Pyruvic acid,w/%	≥1.5
Pb/(mg/kg)	≤2.0
Total viable count/(CFU/g)	≤5000
MPN/g	≤3.0
Salmonella	0/25 g
Molds and yeasts(CFU/g)	≤500

Data from GB1886.41-2015

Q: What is precaution for the use of xanthan gum?


gas generation, stink	change color

separation	darkening of product

Figure 3. Common issues of SC formulations caused by microbial contamination

A: Microbial contamination is a problem commonly ignored during mass production. This might lead to spoilage, gas generation, fouling. In some cases, this will lead to separation, sedimentation and caking. So it is necessary to pay attention to antiseptic treatment especially run mass production in summer.

1. Mainly because during mass production, did not do a good antibacterial treatment for xanthan gum, especially for the bactericidal treatment of water, broad-spectrum fungicide is required.

2. The year-round temperature is more than 35℃ in the tropics. It is easy to occur spoilage problem of xanthan gum. In southeast Asia, we need to add more 50%-100% of preservatives. Dosage of 0.1-0.2% in winter, and 0.3-0.4% in summer.

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Xanthan Gum

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